Fontina Pesto Artisinal Pizza Recipe

Ever wanted to impress your friends with a gourmet twist on pizza night? Grab your favorite apron because this sun-dried tomato and pesto pizza is going to be the star of your next gathering! 🍕✨

I love the combination of textures and flavors in my Fontina Pesto Artisanal Pizza. The creamy fontina cheese melts beautifully alongside the nuttiness of toasted pine nuts and the umami-rich sun-dried tomatoes.

With a delightful pesto base and a hint of garlic, each slice is a flavorful, satisfying bite bursting with a touch of Mediterranean flair.

Fontina Pesto Artisinal Pizza Recipe Ingredients

• Fontina cheese: Creamy, melts beautifully, provides rich flavor.
• Pesto sauce: Herbaceous blend, adds freshness and tang.
• Sun-dried tomatoes: Intensely sweet, concentrated tomato flavor.
• Pine nuts: Crunchy texture, creamy and nutty taste.
• Olive oil: Heart-healthy, enhances zest and smoothness.
• Garlic: Adds aromatic depth, slight pungency.

Fontina Pesto Artisinal Pizza Recipe Ingredient Quantities

• 1 pre-made artisanal pizza crust
• 1/2 cup prepared pesto sauce
• 1 1/2 cups shredded Fontina cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, thinly sliced
• 1/4 cup pine nuts, lightly toasted
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh basil leaves for garnish
• Salt and pepper to taste

How to Make this Fontina Pesto Artisinal Pizza Recipe

1. Preheat your oven to 450°F (232°C) and place a baking stone or sheet inside to heat.

2. Brush the artisanal pizza crust lightly with olive oil on both sides, ensuring even coverage.

3. In a small skillet over medium heat, sauté the minced garlic in a tablespoon of olive oil until it becomes fragrant, about 1 minute. Allow to cool slightly.

4. Spread the prepared pesto sauce evenly over the surface of the pizza crust, leaving a small border around the edges.

5. Sprinkle the shredded Fontina cheese evenly over the pesto layer, followed by the grated Parmesan cheese.

6. Distribute the thinly sliced sun-dried tomatoes over the cheese layer.

7. Scatter the lightly toasted pine nuts across the top of the pizza.

8. Optionally, sprinkle the crushed red pepper flakes for a bit of heat, and season with salt and pepper to taste.

9. Transfer the pizza onto the preheated baking stone or sheet using a pizza peel, and bake for 10-12 minutes or until the cheese is bubbly and golden.

10. Remove from the oven, garnish with fresh basil leaves, slice, and serve immediately.

Fontina Pesto Artisinal Pizza Recipe Equipment Needed

1. Oven
2. Baking stone or baking sheet
3. Brush
4. Small skillet
5. Stove
6. Pizza peel
7. Cutting board
8. Knife
9. Spoon
10. Measuring cups
11. Measuring spoons

FAQ

• What type of pre-made artisanal pizza crust should I use? You can use any high-quality store-bought artisanal pizza crust. Look for a thin crust or similar style that will complement the toppings.
• Can I make my own pesto sauce? Absolutely. Homemade pesto can add a fresh taste to the pizza. You can blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to make it.
• Is there a substitute for Fontina cheese? Yes, you can use mozzarella or Gruyère as a substitute if Fontina is not available.
• How do I toast the pine nuts? Place the pine nuts in a dry skillet over medium heat. Stir frequently until golden and fragrant, which should take about 3-5 minutes.
• Can I add more toppings? Sure, feel free to customize with other toppings like mushrooms or spinach, but be cautious not to overload the pizza as it might affect cooking.
• How do I prevent the pizza from becoming too oily? Use the olive oil sparingly. Drizzle lightly over the pizza or use a brush to control the amount applied.
• Is it necessary to use crushed red pepper flakes? No, they are optional and add a bit of spice. Leave them out if you prefer a milder flavor.

Fontina Pesto Artisinal Pizza Recipe Substitutions and Variations

• Instead of pre-made artisanal pizza crust, use a homemade pizza dough or a cauliflower crust for a gluten-free option.
• Substitute prepared pesto sauce with an equal amount of homemade pesto or a sun-dried tomato spread for a different flavor profile.
• In place of Fontina cheese, try shredded mozzarella or provolone for a melt-friendly alternative.
• Replace sun-dried tomatoes with fresh cherry tomatoes, halved, for a juicier bite.
• Use walnuts or almonds instead of pine nuts for a nutty crunch if pine nuts are unavailable.

Pro Tips

1. Use Fresh, High-Quality Ingredients Opt for fresh, high-quality pesto and sun-dried tomatoes in oil for the best flavor. This can significantly enhance the taste of the pizza.

2. Preheat Your Baking Surface Ensure your baking stone or sheet is thoroughly preheated to achieve a crispy crust. Allowing it to heat for at least 30 minutes can provide a better texture.

3. Cheese Enhancement For a creamier texture, mix a bit of mozzarella with the Fontina cheese. This can help create a slightly more gooey and stretchy cheese topping.

4. Toast Pine Nuts Carefully Toast the pine nuts gently over low heat until they are just golden. This enhances their nutty flavor without burning them, which could lead to bitterness.

5. Adjust Olive Oil Usage When brushing the crust with olive oil, use a pastry brush to ensure even coverage. This not only adds flavor but also helps the crust achieve a nice texture during baking.