Olive & Fontina Cheese Pizza

with Spicy Tomato Sauce

45 MIN

+$1.99/serving 6 Servings

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add Prosciutto

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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Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

6 oz Prosciutto
32 oz Pizza Dough
2 Shallots
2 14-Oz Can Whole Peeled Tomatoes
8 oz Shredded Fontina Cheese
8 oz Fresh Mozzarella Cheese
2 oz Pitted Niçoise Olives
2 oz Sliced Roasted Red Peppers
2 cloves Garlic
½ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the shallots. Drain the tomatoes. Place in a bowl and gently break apart with your hands.

2 Make the sauce

In a large 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, 10 to 12 minutes or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Assemble the pizzas

Lightly oil two sheet pans. Using your hands, gently stretch each dough to about 1/4-inch thickness. Carefully center each dough on the sheet pans. Shape towards the edges of the pans, 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 each dough. Evenly top with the mozzarella (tearing into small pieces before adding), fontina, and sliced shallots (separating the layers before adding). Season with salt and pepper.

4 Bake the pizzas

Bake the pizzas, rotating the sheet pans halfway through, 17 to 22 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. Carefully transfer the baked pizzas to a cutting board; cut into equal-sized pieces. Serve the pizzas topped with the prosciutto (tearing into bite-sized pieces before adding) and the olive-pepper mixture. Enjoy!