Roasted Red Pepper Pizza with Fontina Cheese and Balsamic Glaze

My friend Emilie is here tonight and we are making pizza. I had this on the menu, but we hadn’t made it yet, so we are trying it tonight. Can I just say that Fontina cheese is soooo good?! It is definitely worth the $6 you will pay for 8 oz. Seriously. We are also making a taco pizza and chicken barbecue (see earlier blog posts). Both delicious. We are just waiting for Andrea to get here. But she may be eating cold pizza at this point!

Roasted Red Pepper Pizza with Fontina Cheese and Balsamic Glaze

(slightly modified from How Sweet It Is)


  • 1 thin pizza crust (or make your own)
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 2 garlic cloves, minced
  • 2 slices bacon (or bacon pieces from the salad section)
  • ¼ cup chopped red onion
  • 2 roasted red peppers, cut into strips
  • 6 ounces freshly grated fontina cheese
  • 2 ounces freshly grated romano cheese
  • 1 cup balsamic vinegar


  1. Preheat oven to 400 degrees F.
  2. Heat a skillet over medium heat. Add bacon and cook until crispy. Remove with a slotted spoon, then add shallots and stir to coat. Cook for about 6 minutes over low heat, or until shallots begin to caramelize. Set aside. While shallots are cooking, make sure that red peppers are patted dry (if from a jar).
  3. Mix olive oil and minced garlic. Using a basting brush, spread over pizza crust. Sprinkle 4 ounces fontina cheese and top with red onion and red peppers. Add remaining fontina and romano cheeses. Top with bacon.
  4. Bake for 12 minutes.
  5. While pizza is baking, heat vinegar in a small saucepan over medium heat. Allow liquid to boil – let simmer 15-20 minutes until reduced to about 1/3 cup. Set aside to cool for at least 10 minutes to thicken. When pizza is finished baking, drizzle glaze on top and serve.

Be very careful about when you start heating the balsamic vinegar. It will harden if you heat it for too long and don’t use it right away.


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