Topping And Cheese Pairings


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Why I Love This Recipe

This is a topic close to my heart, as is all of my food know how. To say that a pizza is at the door, to me, means someone has their hands full of groceries. So get up and go open the door, please.

Now, when it comes to pizza, the pairing of cheese and toppings can go in any direction. Should you play them off of each other? Do you want them to go in the direction of sweet, or is it a tangy pizza evening for two? The following will get to the sweet tooth of the matter for sure. Enjoy, and let me know what you've tried on your pies.


Ingredients You'll Need

One 12 in. pizza shell
Tomato sauce (amount you like)
6 oz. Fontina cheese (shredded)
4 oz. Gruyere cheese (cubed)
4 oz. dried appricotts (diced)


Directions

Bake for 6-8 minutes at 475*, and allow to cool for 5 minutes. Wow! That pizza has zing. It's like a sunrise in my mouth.


I hope you all try this. It suprised me how well it goes with a good Lodi Zin. Pie. Talk to you all soon


Questions, Comments & Reviews


This sounds really interesting, I love Gruyere cheese and thankfully I have finally learnt to know the Fontina. Please check out my pizza too :) Unfortunately it doesn´t show under my latest recipies but if you look under pizza you will find it. It has olives on it and salami, mushrooms and artichokes oh yes and Mozzarella :) Greetings from Wiesbaden Germany


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