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Olive & Fontina Cheese Pizza
with Spicy Tomato Sauce
45 MIN
+$0.95/serving
2 Servings
From the Test Kitchen
A classic base of tangy-sweet tomato sauce and melty mozzarella is the perfect partner for a topping of briny olives and sweet roasted peppers. You’ll use the mix to garnish the pizza after baking—adding bright bursts of flavor in every bite.
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NutritionPER SERVING
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Calories1020 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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16 oz Pizza Dough
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1 14-Oz Can Whole Peeled Tomatoes
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1 Shallot
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4 oz Fresh Mozzarella Cheese
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2 cloves Garlic
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1 oz Pitted Niçoise Olives
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¼ tsp Crushed Red Pepper Flakes
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1 oz Sliced Roasted Red Peppers
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2 oz Fontina Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes. Place in a large bowl and gently break apart with your hands. Grate the fontina on the large side of a box grater. Peel and thinly slice the shallot.
2
Make the sauce
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the dough. Evenly top with the mozzarella (tearing into small pieces before adding), grated fontina, and sliced shallot (separating the layers before adding). Season with salt and pepper.
4
Bake the pizza
Bake the pizza, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
5
Finish & serve your dish
Meanwhile, roughly chop the olives. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Remove the plastic lining between the slices of prosciutto. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the feta-olive mixture and prosciutto (tearing into bite-sized pieces before adding). Enjoy!
1
Prepare the ingredients
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes. Place in a large bowl and gently break apart with your hands. Grate the fontina on the large side of a box grater. Peel and thinly slice the shallot.
2
Make the sauce
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Assemble the pizza
Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the dough. Evenly top with the mozzarella (tearing into small pieces before adding), grated fontina, and sliced shallot (separating the layers before adding). Season with salt and pepper.
4
Bake the pizza
Bake the pizza, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
5
Finish & serve your dish
Meanwhile, roughly chop the olives. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Remove the plastic lining between the slices of prosciutto. Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the pizza topped with the feta-olive mixture and prosciutto (tearing into bite-sized pieces before adding). Enjoy!
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