Pizza Fondue

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

pizzafondue fbthumb

This pizza’s fondue pot is built right in. Filled with pizza sauce and topped with molten mozzarella, it’s a dip-able pizza – perfect for a fun dinner night!

Roll the dough thin and drape it over a ramekin on the center of a pizza stone or baking sheet. I poked a few holes in the middle of mine to keep the center from puffing up while pre-baking. Pre-baking the dough also helps the center ‘fondue pot’ cook thoroughly. If you line the ‘pot’ with cheese, it keeps the dough from getting too soggy.

Dress up your pizza with whatever ingredients you like! Just be sure to use enough cheese to glue everything together. I used pepperonis and precooked crumbled sausage on mine. When the pizza is done cooking, cut it into squares or long strips for optimal dipping awesomeness!

pizzafondue fbthumb

Pizza Fondue

The Starving Chef
This pizza's fondue pot is built right in. Filled with pizza sauce and topped with molten mozzarella, it's a dip-able pizza – perfect for a fun dinner night!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Dips, Pizza
Servings 8

Ingredients
  

  • 16 oz pizza dough rolled thin
  • 1 cup pizza sauce
  • 3 tablespoons corn meal for dusting
  • 5 tablespoons butter melted
  • 3 tablespoons garlic powder
  • 3 slices provolone cheese
  • 4 cups mozzarella cheese shredded
  • 20 pepperonis
  • ½ cup sausage cooked & crumbled
  • 4 tablespoons fresh parsley finely chopped
  • 4 tablespoons Parmesan cheese grated
  • 2 teaspoons red pepper flakes to taste

Instructions
 

  • Preheat the oven to 425 F / 220 C. If using a pizza stone, preheat the stone for one hour.
  • Roll the pizza dough to be about 1/4 inch thin. Place a ramekin in the center of the pizza stone or baking sheet and grease with cooking spray. Dust the pizza stone with corn meal in an even layer, then drape the pizza dough over the ramekin.
  • Melt the butter and stir in the garlic powder. Brush the top of the dough with the garlic butter. Poke holes into the center of the dough in the ramekin to help vent while it cooks. Place three slices of provolone cheese into the center of the ramekin, brush with butter, then transfer the pizza to the oven to pre-bake for 5-6 minutes or until the provolone is melted.
  • Spread a layer of mozzarella cheese onto the pre-baked crust then add additional toppings like pepperonis and sausage, as desired. Use more mozzarella on top to hold everything together. Fill the center of the pizza with the marinara sauce and top generously with mozzarella cheese. Brush the edges of the crust with the remaining garlic butter.
  • Place back into the oven and bake for 8-10 minutes, or until the cheese has melted and the pizza sauce is heated through. Garnish with fresh parsley, red pepper flakes and Parmesan cheese.
  • Cut the pizza into strips or squares. Serve right away, while the center is still hot and gooey. Enjoy!

Video

Keyword pizza, pizza stone
Tried this recipe?Let us know how it was!