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Fontina-Parmesan Cream

Fontina-Parmesan Cream

  • Makes
    2 cups
  • Cook Time
    10 minutes
  • Rating

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).

Ingredients
  • ¾

    cup heavy cream, cold

  • 1

    cup shredded fontina cheese

  • ¼

    cup grated Parmesan cheese

  • 1

    tablespoon minced fresh rosemary

  • ½

    teaspoon ground black pepper

In a stand mixer fitted with the whisk attachment, whip the cream on medium until stiff peaks form, about 2½ minutes. Using a rubber spatula, fold in the fontina, Parmesan, rosemary and pepper. Can be refrigerated for up to 3 days.

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