Fontina Sweet Potato Pizza Recipes

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FONTINA & SWEET POTATO PIZZA



Fontina & Sweet Potato Pizza image

The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 medium sweet potato (about 10 ounces)
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 cup shredded part-skim mozzarella cheese
1 cup shredded fontina cheese
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 374 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.

PIZZA WITH FONTINA, POTATOES, AND TAPENADE



Pizza with Fontina, Potatoes, and Tapenade image

Provided by Rick Rodgers

Categories     Olive     Potato     Appetizer     Bake     High Fiber     Father's Day     Dinner     Lunch     Fontina     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup warm water (105°F to 115°F)
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
6 tablespoons extra-virgin olive oil, divided
2 cups bread flour
1 teaspoon salt
1/2 cup cold water
1 large garlic clove, finely chopped
4 baby Yukon Gold potatoes
Cornmeal (for sprinkling)
1/3 cup freshly grated Parmigiano-Reggiano cheese
1 1/2 cups (6 ounces) coarsely grated Italian Fontina cheese (such as Fontina d'Aosta)
1 roasted red bell pepper in brine from jar, diced (1/3 cup)
3 tablespoons purchased black olive tapenade*
2 teaspoons finely chopped fresh rosemary
Dried crushed red pepper

Steps:

  • Stir warm water and yeast in small bowl. Let stand 5 minutes to dissolve. Stir in 2 tablespoons oil.
  • Mix flour and 1 teaspoon salt in processor. With machine running, add yeast mixture, then 1/2 cup cold water; process until dough forms ball on top of blade. Process 45 seconds. Transfer dough to lightly floured surface. Knead until smooth, 1 to 2 minutes. Pour 1 tablespoon oil into medium bowl. Add dough to bowl; turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil and garlic in small saucepan over low heat until mixture begins to bubble, 1 to 2 minutes. Set garlic oil aside.
  • Place potatoes in medium saucepan. Add enough cold water to cover. Sprinkle with salt. Cover and bring to boil over high heat. Reduce heat to medium and boil with lid slightly ajar until almost tender, about 12 minutes. Drain; let stand until cool. Place pizza stone or baking sheet (if using rimmed sheet, turn upside down) in oven. Preheat oven to 450°F. Transfer dough to work surface. Roll, pat, and stretch dough to 12- to 14-inch round. Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
  • Using thin knife, cut potatoes into 1/8-inch-thick slices. Sprinkle dough with Parmigiano-Reggiano and Fontina, leaving 1-inch plain border around edge. Arrange potato slices over cheese, then brush potatoes with garlic oil. Sprinkle roasted red peppers over pizza. Spoon heaping 1/4-teaspoon dollops tapenade over. Brush dough border with garlic oil.
  • Slide pizza from peel to pizza stone or baking sheet in oven. Bake until bottom of crust is golden brown and cheese is melted, 15 to 20 minutes. Using peel, transfer pizza to cutting board. Drizzle any remaining garlic oil over pizza. Sprinkle with chopped rosemary, crushed red pepper, and salt. Cut into wedges and serve.
  • A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets and at specialty foods stores and Italian markets.

SWEET POTATO CRUST PIZZA



Sweet Potato Crust Pizza image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons olive oil
1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup almond flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
Kosher salt
1/2 bunch broccoli rabe, roughly chopped
4 ounces spicy Italian sausage
1/4 cup pizza sauce
4 ounces goat cheese, crumbled
1/4 teaspoon red pepper flakes

Steps:

  • For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
  • Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
  • Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
  • For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
  • Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
  • Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

Nutrition Facts : Calories 373, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 75 milligrams, Sodium 620 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams

MIXED MUSHROOM AND FONTINA PIZZA



Mixed Mushroom and Fontina Pizza image

This recipe makes three 11-inch pizzas. If you want to use another topping for one or two portions of the dough, just use 1/3 or 2/3 of the mushroom topping outlined below and proceed accordingly. If you desire to make just one or two pizzas, freeze the remaining portion of the dough in a plastic bag.

Provided by Food Network

Categories     dessert

Yield Three 11inch pizzas

Number Of Ingredients 16

1 1/4 cups warm water, divided
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
2 tablespoons olive oil
1/2 teaspoon salt
2 cups unbleached flour
1 cup semolina
2 tablespoons olive oil
3 medium onions, halved and thinly sliced
1 1/2 pounds mixed mushrooms (such as shiitake, portobellos, button, and oyster), very thinly sliced
2 sprigs thyme, leaves removed, stems discarded
1/2 teaspoon salt
Generous seasoning freshly ground pepper
Oil or cornmeal for baking the pizzas
1/2 cup sour cream
4 1/2 cups grated Fontina cheese

Steps:

  • To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
  • Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
  • Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
  • Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
  • Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
  • Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
  • Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.

SAUSAGE-AND-FONTINA PIZZA



Sausage-and-Fontina Pizza image

Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 pound Quick Basic Pizza Dough or store-bought pizza dough, thawed if frozen
8 ounces sweet Italian sausage, removed from casings and broken into bite-size pieces
3 ounces fontina, thinly sliced
3 tablespoons coarsely chopped pickled jalapenos, plus 1 tablespoon brine
Kosher salt and freshly ground pepper
2 medium carrots
1 very small head fennel, trimmed
2 cups packed baby arugula

Steps:

  • Preheat oven to 500 degrees, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapenos, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly.
  • Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.

ZUCCHINI, POTATO, AND FONTINA PIZZETTAS



Zucchini, Potato, and Fontina Pizzettas image

We've included Gyngell's recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Provided by Skye Gyngell

Categories     Bon Appétit     Pizza     Zucchini     Cast Iron     Fontina     Onion     Summer     Potato     Dinner     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 11

1 (1/4-ounce) envelope active dry yeast (about 2 1/4 teaspoons)
Pinch of sugar
3 1/2 cups all-purpose flour, divided, plus more for surface
2 teaspoons kosher salt, plus more
6 tablespoons olive oil, divided, plus more
2 small red waxy potatoes (about 1/2 pound), scrubbed, very thinly sliced
1 red onion, very thinly sliced
1 medium zucchini, very thinly sliced
4 ounces Fontina cheese, grated (about 1 1/2 cups)
Flaky sea salt
Coarsely ground black pepper

Steps:

  • Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1 1/4 cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2 1/2 cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.
  • Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5-10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1-1 1/2 hours.
  • Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40-50 minutes.
  • Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10-15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.
  • Preheat oven to 450°F. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.
  • Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).
  • Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10-15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.

FONTINA, FENNEL, AND ONION PIZZA



Fontina, Fennel, and Onion Pizza image

Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 6

1/2 cup Caramelized Fennel and Onions
4 ounces shredded fontina cheese
fennel fronds
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

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From eatingwell.com
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SWEET POTATO, RED ONION & FONTINA TART RECIPE | EATINGWELL
Filling. 1 ½ pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided. ½ teaspoon salt. ¼ teaspoon freshly ground pepper. 1 ½ cups thinly sliced red onion. 1 cup shredded fontina or Cheddar cheese. 1 large egg white mixed with 1 teaspoon water.
From eatingwell.com
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FONTINA CHEESE AND ARTICHOKE PIZZA - BETTER HOMES & GARDENS
Step 2. Place the bread shell on a lightly greased or parchment-lined baking sheet. Sprinkle with 1/2 cup of the fontina or Swiss cheese. Top with onion mixture. Cut up artichoke hearts; arrange atop cheese. Sprinkle with remaining cheese. Sprinkle lightly with pepper. Step 3. Bake in a 450 degree F oven for 8 to 10 minutes or until cheese ...
From bhg.com
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Top Asked Questions

How to cook roasted sweet potatoes on pizza dough?
Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter! Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
What do you put on a pizza with Fontina cheese?
Directions: Place the dough on a pizza peel sprinkled with corn meal. Place the fontina cheese evenly across the pizza, then spread out the potatoes on top. Sprinkle the pizza with the rosemary, strips of prosciutto, sea salt, shredded asiago, and cracked black pepper. Drizzle with the olive oil and let sit 15 minutes.
How to bake Fontina?
Mix the fresh herbs together and sprinkle them on top of the olive oil and cheese. Add a little salt and pepper and place the skillet under the broiler for 6 minutes or until the cheese is golden and bubbly. Serve the baked fontina immediately with slices of a crusty baguette or even with veggies.
What is the best way to make a pizza with potatoes?
Place the dough on a pizza peel sprinkled with corn meal. Place the fontina cheese evenly across the pizza, then spread out the potatoes on top. Sprinkle the pizza with the rosemary, strips of prosciutto, sea salt, shredded asiago, and cracked black pepper. Drizzle with the olive oil and let sit 15 minutes.

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