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Ingredients
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Cheese Blend
Flavor & Seasoning
Finish (optional)
Method
Prepare Cheese Blend
- 1
Shred and measure
If not pre-shredded, shred the mozzarella and grate the fontina and Parmesan. Measure out the ricotta so all cheeses are ready. Use cold cheeses for easier shredding/grating.
- 2
Place the shredded mozzarella, grated fontina and grated Parmesan into a medium mixing bowl. Add the ricotta on top.
- 3
Using a rubber spatula or spoon, gently fold the ricotta into the shredded/grated cheeses until evenly distributed. Do not overmix — you want small pockets of ricotta throughout the blend to create a creamier texture when melted.
Seasoning & Flavoring
- 4
Sprinkle the garlic powder, salt and freshly ground black pepper over the cheese mixture. If you want a hint of heat, add the red pepper flakes. Fold gently to combine, ensuring seasoning is evenly distributed.
- 5
Stir in the finely chopped parsley to add brightness and balance the richness of the cheeses.
Use & Finish
- 6
If using the blend as a pizza topping: spread evenly over prepared pizza dough (leave a 1/2-inch border). Bake according to your crust recipe (typically 475°F/245°C for 8–12 minutes) until cheese is fully melted, bubbly and lightly golden.
- 7
If using for pasta bake or gratin: spread the cheese blend over cooked pasta or vegetables, dot with a little extra ricotta if desired, and bake at 375°F/190°C for 15–20 minutes until heated through and golden at the edges.
- 8
Once out of the oven, optionally drizzle with the extra virgin olive oil and scatter torn basil leaves on top. Serve immediately.
- 9
Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F/175°C oven until warmed through.