The star ingredient of tonight’s pizza was Fontina cheese. Fontina has a soft, smooth texture (great for melting) and a mild, somewhat nutty flavor.
I used a carrot/potato peeler to thinly slice the Fontina. It’s texture reminded me a lot of mozzarella.
The other toppings on the pizza included lightly steamed broccoli and cooked red potato, chopped into bite-sized pieces.
I added some volume to dinner with a side salad. In it was romaine, grape tomatoes, cucumbers, Ranch-flavored Almond Accents, and balsamic vinegar.
Of course, dinner concluded with dessert in the form of a toasted Sandwich Thin (both halves) smeared with peanut butter and topped with peanut butter and chocolate chips. Heaven for a fraction of calories!
And for accountability, I treated myself to half of a caramel chip cookie that was leftover from a meeting at work. So good!
What’s the most interesting pizza combination you’ve ever tried?