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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
