Fontina Fontinella Recipe

Preheat and prepare

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza peel, lightly dust with flour. If you prefer a softer crust, preheat to 475°F (245°C).

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer the shaped dough to a floured pizza peel or an inverted baking sheet if not using a peel.

Make quick garlic tomato sauce

In a small saucepan over medium-low heat, warm 1 tablespoon extra-virgin olive oil. Add the 2 minced garlic cloves and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the 1 cup crushed tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon sugar (if using). Stir to combine and simmer gently for 8–10 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool for a few minutes.

Spread approximately 3/4 cup of the warm tomato sauce evenly over the stretched dough, leaving a 1/2–3/4-inch border for the crust.

Assemble pizza

Evenly distribute the shredded fontina (1 cup) and shredded fontinella (1 cup) over the sauced dough. Scatter the thinly sliced garlic evenly on top of the cheese. If using red pepper flakes, sprinkle them lightly.

Tuck a few fresh oregano leaves across the cheese (reserve some for finishing). Drizzle 1 teaspoon extra-virgin olive oil over the assembled pizza.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or at 475°F (245°C) for 10–12 minutes, until the crust is golden and the cheeses are melted and bubbling with light browning.

Remove the pizza from the oven. Let rest 1–2 minutes, then scatter remaining fresh oregano leaves on top for brightness. Slice and serve immediately.