Olive Oil, Minced Garlic, Mozzarella, And Fontina Recipe

Preheat

Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it heats. If using a toaster oven or broiler, position a rack about 6 inches from the heat source.

If using a pizza crust or flatbread: place it on a parchment-lined baking sheet or a lightly oiled pizza peel. If using baguette slices: arrange slices on a baking sheet in a single layer.

In a small bowl, combine the minced garlic and extra-virgin olive oil. Stir and let sit for 2–3 minutes to mellow the raw garlic flavor.

Brush or drizzle about half of the garlic–olive oil mixture evenly over the crust, flatbread, or baguette slices. Reserve the remaining mixture for finishing.

Evenly distribute the shredded mozzarella over the oiled surface, leaving a small edge if using a pizza crust. Sprinkle the shredded fontina evenly on top of the mozzarella so the two cheeses can melt together.

Lightly season the cheese layer with the coarse salt and freshly ground black pepper. If you like a little heat, add a light pinch of red pepper flakes now (or reserve for garnish).

Bake in the preheated oven for 6–10 minutes, until the cheeses are fully melted, bubbling, and starting to turn a light golden color at the edges. If using very thin flatbread or baguette slices, check at 5 minutes to avoid burning.

For a more pronounced browning on top, switch the oven to broil on high for 30–90 seconds—watch closely to prevent burning—until the cheese develops golden brown spots.

Remove from the oven and immediately brush or lightly drizzle the reserved garlic–olive oil mixture over the hot melted cheese so the garlic aroma releases into the warm oil.

If using, scatter torn fresh basil leaves over the top and sprinkle additional red pepper flakes to taste.

Let rest for 1–2 minutes, then slice or serve the pieces whole. Serve warm.

Storage: store any leftover cooled cheese-topped bread or pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 6–8 minutes to refresh the melt.