Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Fontina-Parmesan Cream
This cream-based white pizza sauce—inspired by Nancy Silverton—pairs well with roasted portobello mushrooms. We also liked it with sausage and hot pepper (but make sure the peppers are cooked first so they don't leak moisture into the sauce).
2
cups
10 minutes
Ingredients
-
¾
cup heavy cream, cold
-
1
cup shredded fontina cheese
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT