Chicago Deep Dish Pizza Fondue

This summer, experience Chicago's iconic deep-dish pizza in this cheese fondue. The Melting is serving it with special pizza topping dippers including pizza dough knots, fresh bell peppers, mushrooms, grape tomatoes, pepperoncini, summer sausage and prosciutto.

The Melting Pot Restaurant Recipe

4 ounces beer base
1 teaspoon chopped garlic
5 ounces  Butterkase/Fontina blend cheese
2 ounces  smoked mozzarella, diced 1/4 inch
2 ounces rustica sauce (a mixture of diced tomato, dried oregano, red pepper flakes and olive oil)
2 ounces  Bonta brand pizza sauce
1 ounces  fresh basil, chiffonade cut
1 ounces  shredded Parmesan cheese

Add the beer base to a warm fondue pot. Add the garlic to the beer base and allow to warm through.
Add the cheese blend 1/3 at a time, mixing thoroughly with a fork. Add the smoked mozzarella, then fold and stir with fork to incorporate.

Stir in the rustica sauce and the Bonta pizza sauce, leaving a small amount to top the cheese with.
After both sauces are incorporated, add the basil chiffonade and stir in with the fork. Finish the fondue by sprinkling any leftover sauce and Parmesan on top.

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