Cheese Fondue Pizza, I was first introduced to Cheese Fondue at a young age back in the 70’s. Many years later I was reintroduced to the dish while working at Keystone Resort in Colorado where they popularized it by serving it at 11,000 feet in their summit restaurant. The concept of Fondue often conjures up images of recipes with a long Swiss history when in fact it’s actually a relatively new creation. Fondue was created by the Swiss Cheese Union (I’m not making this stuff up) in the 1930’s to increase cheese consumption. The years following WWII found the Swiss producing an overabundance of cheeses with no market to sell their creations. So being savvy Swiss the Swiss Cheese Union stepped into control production, restricting the amount and types of cheeses which could be legally produced. They limited production to 3 cheeses; Gruyere, Emmentaler and Sbrinz. As with many unions there’s had their share of controversy, without going into great detail they heavily marketed, with great success, the concept of Cheese Fondue right up until the union was dissolved in 1999.
Enough history, let’s get to the food, by combining Cheese Fondue which is basically melted Gruyere and Emmentaler cheeses along with Pizza you get a great combination, easy to make and absolutely delicious. For the best results cook pizza dough on a pre-heated Pizza Stone (You could cheat by using a pre-made crust and packaged Cheese Fondue, I won’t say anything)
- 1 Pizza Dough
- ½ lbs each Gruyere and Emmentaler cheeses grated
- 2 cloves garlic
- 1 Tbs butter
- ¼ cup white wine
- 1 Tbs Cream Sherry
- ¼ tsp white and black peppers
- ⅛ tsp nutmeg
- 1 Tbs cornstarch
- 1 small tomato diced
- Basil for garnish
- In a small sauce pan cut garlic and rub around pan then finely chop garlic and heat with butter. Add wine and sherry followed by cheeses, cornstarch mix well heating until melted, add peppers and nutmeg. Pizza should be cooked on a preheated pizza stone for best results. Pour cheese over rolled out pizza dough and top with tomatoes and basil cook at 375F for 10 to 15 min until crust is done, let cool for several min before serving, enjoy.