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Easter Pizza Chiena: This is a regional variation from Southern Italy. It often includes more types of salami, hot capicola, hard-boiled eggs, and a variety of cheeses. Mushroom and Fontina Pizza Rustica: Add sautéed mushrooms to the filling for an earthy flavor. Include Fontina cheese for its melting qualities and nutty taste.
What is Fontina Cheese? Good Recipe Ideas
Ingredients. 1 (7-gram) packet active dry yeast; 3 cups flour; Salt; 3 tbsp. extra-virgin olive oil; 6 oz. mushrooms, such as shiitake, sliced; 1 tbsp. fresh thyme leaves, plus 4 sprigs for garnish
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Directions. Preheat oven to 425°F. Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Spread prepared tomato sauce onto the crust and top with the shredded BelGioioso Fontina. Top with the mushroom and onion slices and bake for 10 to 15 minutes or until crust is golden brown and cheese is melted.
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Step 2. Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer.
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Step 2. Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and.
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Place in an oiled bowl at least twice the volume of the dough. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. While the dough is rising prepare the onion topping and grate the cheese. After the dough has risen an hour, turn the dough onto the counter and divide into 4 balls.
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What Is Fontina Cheese?
Step 5. Remove from oven, then scatter arugula over pizza and drape prosciutto over arugula. Drizzle with oil and coarsely grind pepper to taste. Serve immediately. In place of the Fontina, you.
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Baking Your Pizza. Put a pizza stone or unglazed terracotta tiles on the lowest rack of the oven and heat the oven to 500°F. Ideally, let the stone heat in the oven for an hour. Shape and top the.
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Spread a thin layer of garlic cream sauce all over dough, about ½ cup, leaving a thin border for the crust. Next, add little spoonfuls of jam all over white sauce, about ¼ cup. Cover pizza with a layer of mozzarella and fontina, about a cup of each. Top the cheese layer with ½ cup dried figs, 6 slices prosciutto, and ¼ cup of parmesan.
Cremini Fontina Pizza
Fontina cheese is a great cheese for pizza, as it offers a mild flavor and creamy texture that other cheese types may not have. It melts nicely when heated, adding another layer of deliciousness to your favorite pies. Additionally, Fontina cheese pairs well with other cheese varieties like mozzarella or ricotta; its unique taste really.
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Preparation. Position rack in center of oven and preheat to 425°F. Whisk olive oil and finely chopped garlic in large bowl to blend. Add radicchio strips, grated Fontina, sliced fennel and.
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Preheat oven to 400 degrees F. Once pizza dough is ready to go, roll/press into desired shape and brush the surface with olive oil and top with minced garlic. Sprinkle on 4 ounces of fontina cheese, then top with shallots, red peppers, and bacon. Sprinkle remaining fontina and romano evenly on top.
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Directions. To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit.
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Fontina cheese has a mild, nutty flavor that pairs well with pizza. It is a semi-soft cheese, so it melts easily and helps create a gooey, cheesy pizza. The milk fat content of Fontina cheese is around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. The cheese is typically aged for 90 days in.
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1 Prepare the ingredients: Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop the garlic. Grate the fontina cheese on the large side of a box grater. Tear the mozzarella cheese into small pieces. Grate the Grana Padano cheese on the small side of a box grater.
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Top the pizza with the caramelized butternut squash and add a handful more of fontina cheese. Slide the pizza into the oven for about 10-15 minutes. Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper.
