Pizza Fondue |

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.



OccasionCasual Dinner Party

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

Taste and TextureCheesy, Herby, Winey


  • 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


  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.

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


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