Before we make today’s pizza let’s first talk a bit about Fontina Cheese…
Fontina is a cow’s milk Italian cheese of sorts. Fontina cheese has a rich historical background and has been made in the Aosta Valley, in the Alps since the 12th century.
The milk fat content of this type of cheese is around 45%. As with many original varieties, the name “Fontina” has been imposed upon by such derivatives as “Fontinella”, “Fontal”, and “Fontella”.
Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script “FONTINA”. Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France.
The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries tend to be much milder without the profound flavor associated with the distinct original Fontina intensity.
Let’s try our hand at a unique pizza with a flavor that you’re sure to remember.
Pizza With Fontina Cheese, Artichoke Hearts And Red Onions
* 1 pound Frozen white bread dough; thawed according to package directions
* 2 tablespoons Olive oil; divided
* 2 tablespoons Wheat bran or cornmeal
* 1 clove garlic; chopped finely
* 1/2 medium Red onion; thinly sliced
* 1 package (9 oz. size) frozen artichokes; thawed
* Freshly ground black pepper
* 1 cup shredded Fontina cheese
Drain and slice artichoke hearts. Preheat oven to 450F. On lightly oiled baking
sheet, press chilled dough into 9 x 12 inch rectangle, crimp edges to form a rim.
Brush with half the oil. Evenly sprinkle with bran or cornmeal; press lightly into
dough. Sprinkle with garlic. Arrange onion in 1 layer over dough; top with
artichoke hearts. Drizzle with remaining oil.
Lightly season with salt and pepper. Evenly sprinkle with cheese. Do not let
dough rise. The pizza may be held briefly in the refrigerator before baking. Bake
15 minutes or until crust is golden brown.
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