Three-Cheese Pesto Pizza with Fontina and Parmesan
Inspired by techniques from NYT Cooking.
Three distinct cheeses with subtly different melting points create a complex, deeply satisfying topping over vibrant basil pesto.
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Method
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Equipment
- 30 cm pizza tin
- rolling pin
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 672 kcal |
| Protein | 25.6 g |
| Carbohydrate | 81.2 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 26.3 g |
| of which saturates | 10.7 g |
| Fibre | 3.1 g |
| Salt | 3.12 g |
Protein per 100 kcal
3.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Base
- 5 ml olive oil, for the tin
- 1 tbsp fine cornmeal or semolina, for dusting
Dough
- 340 g pizza dough, shop-bought or homemade, at room temperature
Topping
- 2 tbsp basil pesto (shop-bought or homemade)
- 55 g mozzarella, grated
- 25 g parmesan, finely grated
- 25 g fontina, grated
- 1
Heat. Set the oven to 245 °C.
- 2
Prepare. Brush 5 ml oil inside a 30 cm pizza tin and dust the surface with 1 tbsp cornmeal or semolina.
- 3
Shape. Roll and stretch the 340 g dough to fit the tin, making sure to leave a thicker, raised rim around the edge.
- 4
Spread. Distribute 2 tbsp basil pesto evenly across the base.
- 5
Combine. In a small bowl, mix together 55 g grated mozzarella, 25 g finely grated parmesan and 25 g grated fontina.
- 6
Top. Scatter the mixed cheese blend over the pesto.
- 7
Bake. Place the tin on the bottom shelf of the oven and bake for about 20 minutes until the crust is browned underneath and the cheese bubbles and turns just golden.
- 8
Serve. Remove from the oven and serve at once while the cheese is still soft.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
