4 Sprinkle with
the remaining fontina and then press two pieces together firmly.
Grill another dough round, and top it with
the remaining Fontina, olives and pine nuts.
Sprinkle
the remaining Fontina over the top and season with pepper.
Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and
the remaining Fontina and mozzarella.
Not exact matches
Fill bread with crab mixture and sprinkle top with
remaining 1/4 cup of
fontina and 1/4 cup of parmesan.
In a bowl stir together the
remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the
Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough.
Repeat with the
remaining polenta, mushrooms,
fontina, and Parmesan.
Add the
remaining 3/4 cup
Fontina in an even layer and sprinkle with the cheesy panko.
Add the
remaining 3/4 cup
Fontina in an even layer and sprinkle with the cheesy panko.