Recipes from An Epicurious Lifestyle's kitchen

Tag: Fontina Cheese

Baby Stella’s Five Cheese Pizza!

Baby Stella’s Five Cheese Pizza!

Hooray! Baby Stella is finally here! We are all so excited about our new addition to our family. Stella is the first great-grandchild to be born to my nephew, Eric and his wife Kristina. So…yes, that’s right…my sister’s and I are now great-aunties!! Pierce is […]

Lobster Mac and Cheese

Lobster Mac and Cheese

This is an old recipe from Bon Appetit Magazine and my friend Rebecca’s favorite thing I make! When she met her future husband, I had them over for dinner, and of course, this is what I made. Hmmm…I have to wonder…did the Lobster Mac & […]

Apple, Sausage and Shallot Pizza

Apple, Sausage and Shallot Pizza

Apple, Sausage and Shallot Pizza


About 4 ounces of pork sausage

1 thinly sliced apple

1 thinly sliced shallot

About a ¼ of grated Fontina Cheese

Olive oil

4 fresh sage leaves

4 springs of fresh thyme, stemmed

1 branch of fresh rosemary, stemmed and finely chopped

Sea salt

Freshly ground pepper


  1. Make pizza dough
  2. Preheat oven to 550 degrees
  3. Sauté pork sausage in a drizzle of olive oil. Add the shallot, sage, 3 springs of thyme and rosemary, cook until fragrant about couple minutes. Set aside.
  4. Assemble pizza: On a floured surface, stretch and roll out pizza to the size you would like. Place pizza in the pan you will be cooking it on. Then drizzle a little olive oil and spread around pizza dough, then add cheese, place the thinly sliced apples on the cheese, then the sausage mixture and a little more fresh thyme. Bake for about 5-7 minutes, when the crust is crisp and brown the pizza is ready!

Pizza Dough Recipe

Yield: 5-7 Pizza’s    Time: About 2 Hours


1 packet of Fleishman’s Yeast (they come in a three pack)

2 teaspoons of sugar

1 ½ cups of luke warm water

4 ½ cup of all-purpose flour

1 ¼ teaspoons of salt

4 ½ tablespoons of olive oil


  1. Put one packet of Fleishman’s Yeast in bowl then add sugar and luke warm water and gently mix. Set aside.
  2. Wait until the bubbles appear and add the flour, salt and olive oil. Mix until dough comes together. Should be slightly sticky.
  3. Form into a ball (you don’t want to over work at this point it should have some air in it)
  4. Put dough in oiled bowl with a moist towel on top and let rise in a draft free spot for about an hour or until dough has risen.
  5. After an hour lightly punch dough down and place on floured surface. Form into individual pizza balls. Put balls into a dish and cover with a towel to rise again but, this time putting in the refrigerator until ready to use.

Peter’s Wine Pick: Thomas Fogarty’s Skyline

~Happy Cooking!