Fontina Cheese Pizza

In northern italy fontina is frequently eaten with a slab of fresh bread honey or on its own. Mozzarella ricotta black pepper honey. Sprinkle with cheese jalapenos salt and pepper.

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Stretch dough into an 11 by 12 inch rectangle on it if dough springs back let stand a few minutes.

Fontina cheese pizza. Bake on inverted sheet 10 minutes. Evenly top with the grated fontina cheese torn mozzarella cheese and half the grated grana padano cheese. Brush each prepared pizza crust with 1 1 2 teaspoons oil.

Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches 8 to 10 minutes. Remove from oven then scatter arugula over pizza and drape prosciutto over arugula. Mozzarella fontina garlic crimini button and shitake mushrooms truffle oil.

Bake until crisp on bottom and cheese is bubbling 5 to 8 minutes more. Garnish with thyme sprigs and sprinkle with black pepper if desired. Mozzarella vodka sauce crispy bacon pepperoni sausage.

Cut each pizza into 8 wedges. Top each with half of onion mixture. This originally italian cheese is produced all over the world and you can find an assortment that is the perfect match for your taste.

Sprinkle half of cheese over each pizza. Fontina is a versatile cheese served in a variety of ways such as fondue risotto cheese platters soups sauces and as a topping on pizza. Fontina is a wonderful cheese to use in addition to mozzarella on a pizza.

Top with remaining. Used a boboli pizza crust to save time. Cover with half the fontina all the mushrooms and all the tomato mixture.

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