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.
- 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)
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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