Pizza Fondue | Cookstr.com

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October 18, 2017
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    Updated October 17, 2017


    This image courtesy of Joseph DeLeo

    This fondue was a big hit with my teenage sons — they especially liked the addition of some different dippers to the cheese fondue experience.

    Make ahead:

    Grate mozzarella and Parmesan and combine in a bowl; refrigerate until needed.

    Serves4

    Easy

    OccasionCasual Dinner Party

    Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

    Taste and TextureCheesy, Herby, Winey

    Ingredients

    • 12 oz mozzarella cheese, grated (375 g)
    • 1 oz Parmesan cheese, freshly grated (30 g)
    • 1 tbsp all-purpose flour (15 mL)
    • 2 cloves garlic, minced
    • ¾ cup dry white wine (175 mL)
    • 2/3 cup drained canned diced tomatoes (150 mL)
    • 1 tbsp balsamic vinegar (15 mL)
    • 1 tbsp chopped fresh basil (or 1 tsp/5 mL dried) 15 mL
    • 1 tbsp chopped fresh oregano (or 1 tsp/5 mL dried) 15 mL

    Instructions

    1. In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.

    2. In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.

    3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

    4. Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about 2 minutes. Transfer to fondue pot and serve immediately.

    6. Cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sausage chunks, bell pepper slices, mushrooms.

    2007 Ilana Simon


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