Ingredients (8)
- Basic Pizza Dough
- 1/3 cup crushed tomatoes, preferably San Marzanos
- 2 ounces fontina cheese, shredded (about 1/2 cup)
- 2 ounces fresh mozzarella, thinly sliced
- 1 1/2 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
- 1 small red onion, thinly sliced
- Olive oil, for brushing the dough
- 1 ounce Parmesan cheese (about 1/3 cup)
Nutritional Information
- Calories360
- Fat26.6g
- Saturated fat15.46g
- Trans fat
- Carbs6.28g
- Fiber0.89g
- Sugar3.08g
- Protein24.14g
- Cholesterol79.18mg
- Sodium848.97mg
- Nutritional Analysis per serving (2 servings) Powered by
Simple pizzas topped with a bit of crushed tomato, red onion, and a sophisticated Northern Italian blend of cheeses: fontina, fresh mozzarella, Gorgonzola, and Parmesan.
This recipe was featured as part of our Pizzas Built for Summer.
For more, see our classic, easy whole wheat margarita pizza recipe.
Instructions
- 1Preheat the oven to 450°F and arrange a rack in the middle.
- 2Divide the pizza dough into 2 balls and roll them out to 1/4 inch thick. Transfer to 2 baking sheets.
- 3Spread the crushed tomatoes evenly on the dough. Distribute the fontina, mozzarella slices, crumbled Gorgonzola, and onion slices evenly over the pizzas.
- 4Bake the first pizza until the underside of the crust is golden brown, about 15 minutes. Remove from the oven and immediately brush the crust with a little olive oil (this gives it a nice sheen and a bit of extra flavor). Sprinkle with half the Parmesan and serve while hot. Repeat with the second pizza.
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