1. Set oven to 250°C, non-fan if possible.
2. Arrange torn pieces of fontina over your pizza bases, then slices of the porchetta.
3. Bake directly on the oven shelf for three minutes, until the base is golden.
4. Remove from oven, scatter some chopped rosemary (or basil), then serve.
Contents for 2: Two sourdough pizza bases, 200g fontina, 200g sliced porchetta, extra virgin olive oil and your recipe card.
Contents for 4: We’ll send you an extra two pizza bases and an extra 200g of fontina.
Contents for 6: We’ll send you an extra four pizza bases and an extra 200g of fontina.
You’ll need: Rosemary (Basil)
Tip: If you want, drizzle with olive oil just before baking for an extra delicious and golden pizza base
Time: 10 minutes.
Wine: We recommend Montepulciano d’Abruzzo, Gran Sasso.