The Quarkage Fee Recipe
Buffalo Sauce Base + Fontina + Fontinella + Chicken + Quark + Sweet Pepper + Parmesan + Green Onion + Olive Oil
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Ingredients
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Dough & Assembly
Sauce
Cheeses
Protein & Veg
Finishing
Method
Dough & Assembly
- 1
Preheat & Prepare Dough
Preheat a wood-fired oven (or home oven set to highest temperature) to 700–900°F (if using wood-fired) or 500–550°F with a pizza stone. Transfer dough to a lightly floured work surface and stretch to a 12-inch round, leaving a slightly thicker 1/2-inch rim. Brush the outer rim lightly with 1 tbs olive oil.
- 2
Place the stretched dough on a pizza peel sprinkled with semolina or cornmeal to prevent sticking and make it easy to slide into the oven.
Sauce
- 3
Make Buffalo Sauce Base
In a small saucepan over low heat, combine 1 cup buffalo sauce and 2 tbs unsalted butter. Stir until butter is melted and the mixture is smooth and glossy, about 2–3 minutes. Remove from heat and let cool slightly.
- 4
Using the back of a spoon, spread a thin even layer of the warm buffalo sauce over the stretched dough, leaving the outer rim free. Use about 3/4 cup of the sauce for a balanced base; reserve any extra for serving.
Cheeses
- 5
Distribute Cheeses
Evenly sprinkle 1 cup shredded fontina and 1 cup shredded fontinella over the sauced dough, leaving the rim clear. Dot 3 oz quark in small spoonfuls across the pie (8–10 small dollops) so it melts into creamy pockets—do not fully spread.
- 6
Lightly grate 1 tbs parmesan over the top for a salty, nutty finish.
Protein & Veg
- 7
Top with Chicken and Peppers
Scatter 1 cup shredded cooked chicken evenly over the cheese layer. Arrange thin slices of 1 sweet red pepper across the pie so they roast quickly and retain slight sweetness. Sprinkle the white and light-green parts of 2 sliced green onions over the toppings (reserve darker green tops for finishing).
Cooking
- 8
Bake the Pizza
Slide the pizza into the preheated wood-fired oven or onto the hot pizza stone. Cook until crust is blistered and charred in spots and cheese is melted and bubbling, about 3–6 minutes in a wood-fired oven or 7–10 minutes in a home oven (watch closely). Rotate the pie halfway through for even charring.
Finishing
- 9
Finish & Serve
Remove the pizza from the oven. Drizzle 1 tsp olive oil lightly over the top, sprinkle reserved dark-green tops of the sliced green onions, and finish with 1/4 tsp cracked black pepper and 1/4 tsp flaky sea salt. Let rest 1–2 minutes, then slice into 6–8 pieces. Serve immediately with extra buffalo sauce on the side if desired.