CHICAGO DEEP DISH PIZZA FONDUE
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.