Shelly's Recipe

PIZZA FONDUE

Category: Dips - Hot

12 oz mozzarella cheese, grated
1 oz Parmesan cheese, freshly grated
1 tbsp all-purpose flour
2 cloves garlic, minced
3/4 cup dry white wine
2/3 cup drained canned diced tomatoes
1 tbsp balsamic vinegar
1 tbsp chopped fresh basil (or 1 tsp dried)
1 tbsp chopped fresh oregano (or 1 tsp dried)

In a bowl, combine mozzarella, Parmesan and flour; mix well to coat cheese with flour. Set aside.

In a large saucepan, combine garlic and wine; bring to a simmer over medium heat. Reduce heat to medium-low.

Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.

Stir in tomatoes, balsamic vinegar, basil and oregano; cook, stirring, until tomatoes are heated through, about 2 minutes. Transfer to fondue pot and serve immediately. Serves 4

Serve with…
Cubes of crusty French bread, wedges of focaccia, breadsticks, pepperoni and salami cubes, cooked sausage chunks, bell pepper slices, mushrooms.