Fontina & Spinach Pizza Recipe – Garlic, Tomato & Pine Nut Topping

Last Updated on 2 months by Neha Deshmukh

Fontina & Spinach Pizza Recipe – Garlic, Tomato & Pine Nut Topping

Hey everyone! I’m so excited to share this Fontina & Spinach Pizza recipe with you. It’s become a bit of a staple in my kitchen – quick enough for a weeknight, but fancy enough to impress guests. Honestly, it’s the perfect balance of fresh flavors and comforting goodness. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average pizza. The combination of creamy fontina, vibrant spinach, sweet roasted garlic, and those little pops of pine nut crunch is just chef’s kiss. Plus, the tomato-chili ketchup base adds a subtle warmth that really elevates everything. It’s a little different, a little special, and totally addictive.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 Pizza Dough (approx. 300g)
• 2.5 tablespoons olive oil (about 37ml)
• 1 tablespoon tomato-chili ketchup (about 15ml)
• ¼ teaspoon garlic salt
• ½ teaspoon Italian seasoning (about 2.5ml)
• ½ teaspoon salt
• ½ small red onion, thinly sliced
• 10-12 baby spinach leaves
• 5-6 grape tomatoes, halved
• 1 tablespoon pine nuts (about 15g)
• 6 garlic cloves, peeled
• ½ cup grated fontina cheese (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Fontina Cheese: This cheese is a real star. Originating from the Piedmont region of Italy, Fontina has a nutty, slightly sweet flavour and melts beautifully. It’s not as common as mozzarella, but trust me, it’s worth seeking out! If you absolutely can’t find it, Gruyère is a good substitute, though the flavour will be a little different.

Tomato-Chili Ketchup: Now, this might sound unusual, but it adds a lovely subtle kick. In many parts of India, we love a little spice with our snacks! You can use regular ketchup if you prefer, or even mix in a pinch of chili flakes for extra heat. Some people even use tomato puree with a dash of chili sauce – feel free to experiment!

Pine Nuts: These little gems add a wonderful texture and flavour. If you have the time, lightly toasting them in a dry pan for a few minutes really brings out their nuttiness. Just watch them carefully, as they burn easily!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to a scorching 550°F (288°C) for at least 30 minutes. This high heat is key to a crispy crust.
2. While the oven heats up, let’s make the sauce. In a small bowl, whisk together the olive oil, tomato-chili ketchup, garlic salt, Italian seasoning, and salt.
3. On a lightly floured surface, roll out your pizza dough into a 10-inch circle. Transfer it to a baking sheet or, even better, a pizza stone or steel.
4. Spread the sauce evenly over the dough, leaving a small border for the crust.
5. Sprinkle the fontina cheese over the sauce. Don’t be shy!
6. Now for the fun part – the toppings! Arrange the grape tomatoes, spinach leaves, red onion slices, and garlic cloves on top of the cheese. Sprinkle with pine nuts.
7. Bake for 7-8 minutes, or until the crust is golden brown and the cheese is bubbly and melted. If you want to take it to the next level, use a kitchen torch to lightly roast the garlic for an extra burst of flavour.
8. Slice and serve immediately. Seriously, don’t wait!

Expert Tips

Want to make this pizza even better? Here are a few of my go-to tricks:

• Crispy Crust: The hotter the oven, the crispier the crust. A pizza stone or steel is a game-changer for achieving that perfect texture.
• Don’t Overcrowd: Resist the urge to pile on too many toppings. Less is often more, especially with a thinner crust.
• Pizza Stone/Steel: If you don’t have one, preheating a baking sheet in the oven will also help create a crispier base.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan: Use a vegan pizza dough and swap the fontina for a plant-based mozzarella alternative. Nutritional yeast can also add a cheesy flavour.
• Gluten-Free: Simply use your favourite gluten-free pizza dough. There are some great store-bought options available now.
• Spice Level: Add a pinch of chili flakes to the sauce for an extra kick. My friend, Priya, loves to add a whole teaspoon!
• Festival Adaptations: This is a quick and easy meal for a busy weeknight, but it’s also perfect for a weekend gathering. Double the recipe and make a few pizzas to share!

Serving Suggestions

This pizza is delicious on its own, but a simple side salad with a light vinaigrette complements it beautifully. A glass of crisp white wine or a refreshing iced tea would also be lovely.

Storage Instructions

Leftover pizza? Yes, please! Store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for the best results – microwaving can make the crust soggy.

FAQs

Got questions? I’ve got answers!

Can I make the pizza dough from scratch? Absolutely! Homemade dough is always amazing, but store-bought dough is perfectly fine for a quick and easy meal.

What is Fontina cheese and can I substitute it? Fontina is a semi-hard Italian cheese with a nutty flavour. Gruyère is the closest substitute, but mozzarella or provolone will also work in a pinch.

Can I pre-prepare any of the toppings? Yes! You can slice the red onion, halve the tomatoes, and even make the sauce ahead of time. This will save you time when you’re ready to assemble the pizza.

How can I get a crispier crust at home? Preheat your oven to the highest temperature possible, use a pizza stone or steel, and don’t overcrowd the pizza with toppings.

What’s the best way to store leftover pizza? In an airtight container in the refrigerator. Reheat in the oven or a skillet for best results.

Enjoy! I hope you love this Fontina & Spinach Pizza as much as I do. Let me know in the comments how it turns out for you!