white fontina pizza

Categories
None
Yield
1 Servings
MeasureIngredient
  Pizza Dough
10 ounces Fontina Cheese; thinly sliced
¾ cup Dry white wine
½ cup Freshly grated Parmesan cheese
Egg yolks; lightly beaten
  Salt and freshly ground pepper
  Fresh; minced garlic

This is from the Williams Sonoma Pizza Cookbook. I was wrong-- it doesn't have any oil in it. Enjoy!

Make the dough. Preheat the oven to 450 degrees F. If using pizza stone or baking tiles, put them in the oven now.

Combine Fontina and wine in a heat-proof bowl. Place bowl in a saucepan half filled with water to form a bain marie. Once cheese is melted, add Parmesan and egg yolks, then stir until mixture is creamy and thickens, about 5 minutes. Do not allow mixture to boil.

Remove from heat and season to taste with salt, pepper, and garlic.

Shape pizza dough into one large round or smaller hor d'ovre size rounds.

Spoon Fontina mixture evenly over dough.

Bake for 10 minutes. Reduce oven temperature to 400 degrees F and bake until crust is golden, about 10 minutes.

Serves 4, or more as hor d'ovres.

Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@...> on Jan 16, 1998

Similar recipes

Random recipe of the day

Mung bean sprouts

Follow us

 Subscribe in a reader