Pizza Fondue

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pizza fondue dip

What’s Up, Hungry People

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!

Here’s What You Need

  • Pizza Dough: Provides the base for your toppings and sauce.
  • Pizza Sauce: Adds flavor and moisture, serving as a base for cheese and toppings.
  • Cornmeal: Prevents sticking and adds a subtle crunch to the pizza base.
  • Butter: Enhances flavor, used for brushing the dough.
  • Garlic Powder: Adds a robust garlic flavor to the crust.
  • Provolone Cheese: Offers a mild, creamy taste and gooey texture.
  • Mozzarella Cheese: Essential for that classic pizza stretch and rich flavor.
  • Pepperonis: Adds a spicy, meaty flavor to each bite.
  • Sausage: Provides a savory, hearty element to the pizza.
  • Fresh Parsley: Brings a fresh, herby accent to the finished dish.
  • Parmesan Cheese: Offers a sharp, salty kick, enhancing overall flavor.
  • Red Pepper Flakes: Adds a spicy heat, adjustable to taste.

Let’s Cook

Alright, Hungry People, let’s get into the nitty-gritty of making this unique pizza! First off, let’s talk dough. Going for a thin crust is key here. It’s not just about getting that crisp base; it’s also crucial for creating that perfect dip-able experience. Remember, the thinner the crust, the more epic the crunch.

Now, about that ramekin trick. It’s not just for show – this little hack is what gives our pizza its unique fondue pot feature. When you’re pre-baking, those holes you poke aren’t just for fun. They prevent a doughy disaster in the middle, ensuring an even bake all around.

And here’s a pro tip: lining the ‘fondue pot’ with cheese is a game-changer. It creates a barrier that prevents the sauce from making the dough too soggy. Think of it as your cheese fortress, defending the integrity of your crust.

When it comes to toppings, the sky’s the limit. Whether it’s pepperoni, sausage, or veggies, the golden rule is cheese – and plenty of it. It’s the glue that holds this masterpiece together. And don’t forget, the more cheese, the better the pull when you dip those delicious slices.

Finally, when your pizza creation is ready, the cutting technique is crucial. You want pieces that are easy to handle and dip. Think fun-sized – either squares or strips work perfectly. This isn’t just a meal; it’s an interactive experience!

pizza fondue recipe

Dive into Dippable Pizza

  • Rolling the Dough: Ensure the dough is evenly rolled to about 1/4 inch thickness for an optimal balance of crunch and chewiness.
  • Pre-baking the Dough: This step is crucial to avoid a soggy pizza. The pre-baking time ensures the crust is partially cooked before adding toppings.
  • Cheese as a Barrier: Lining the ramekin with cheese not only adds flavor but also prevents the sauce from making the dough soggy.
  • Balancing Toppings: When adding toppings like pepperoni and sausage, distribute them evenly to ensure every bite is flavorful.
  • Sauce Application: Be generous but careful with the sauce. Too much can make the pizza soggy, too little can make it dry.
  • Baking to Perfection: Keep an eye on the pizza during the final bake. The goal is a golden crust and melted, bubbly cheese.

Alright, Hungry People, we’ve just explored the ins and outs of creating this dip-able pizza wonder. It’s not just a meal; it’s a conversation starter, a centerpiece for your dinner table, and a testament to your culinary creativity. Imagine sitting down with friends or family, each armed with a strip of this cheesy, saucy, flavor-packed creation, ready to dive into that gooey center. It’s fun, it’s delicious, and it’s totally doable. So, roll up those sleeves, get that dough ready, and let’s create a pizza night that everyone will remember. Enjoy, and as always, happy cooking!

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Pizza Fondue

The Starving Chef
Experience the fun of a dip-able pizza with a built-in fondue pot of cheesy, saucy goodness.
No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Dips, Pizza
Servings 8


  • 16 oz pizza dough rolled thin
  • 1 cup pizza sauce or favorite marinara sauce
  • 3 tablespoons cornmeal 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


  • Preheat the oven to 425°F. If using a pizza stone, preheat the stone for one hour.
  • Roll the pizza dough to 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 cornmeal 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 pizza 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!


Keyword pizza, pizza stone
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