White Fontina Pizza
Categories: NoneServes: 1 Servings
Ingredients:
- Pizza Dough
- 10 oz Fontina Cheese; thinly
- -sliced
- 3/4 c Dry white wine
- 1/2 c Freshly grated Parmesan
- -cheese
- 3 Egg yolks; lightly beaten
- Salt and freshly ground
- -pepper
- Fresh; minced garlic
Instructions:
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
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