Stilton Balsamic Pizza
By: Dave Fleck
Published: Thursday, December 10, 2009 - 5:58pm

Ingredients




1 Pizza Crust, cooked on a pizza stone
1 large wedge of Stilton blue cheese
1/2 cup reduced balsamic vinegar
1/2 cup virgin olive oil
Fontina Cheese

Preparation

1 The pizza crust should be fairly thick and have a crunchy texture. Coat it liberally with olive oil before finishing it. 2 Cover with crumbled Stilton cheese (no other cheese with give you the same flavor, so don't use substitutes).

Post script: "As I remember the pizza, it was a combination of creamy cheesey texture with the bite of Stilton.  Stilton does not melt really well – so it is my guess there is a layer of fontina topped with crumbled stilton – which all melts together.  Pairing the two gives both the texture and flavor you want." 3 After the cheese has melted, drizzle long strings of the balsamic reduction on top of the pizza as shown in the picture.

About


We discovered this pizza in a hole-in-the-wall in the Testaverde neighborhood of Rome, which is a working class district not generally visited by tourists. With a week of great Italian meals under our belts, we still keep coming back to this one simple and wonderful treat. It was hands-down the most tasty and satisfying lunch that we had in Rome.