Preheat oven to 450°F. Line a rimmed baking pan with foil.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Think of it like an inside-out pizza. A really, really delicious, ooey gooey inside-out pizza.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee Bakery 10-inch round Artisan bread, such as French Boule | ||
| Hy-Vee nonstick olive oil spray | ||
| 1 c. dry white wine, such as Pinot Grigio | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| 1 ½ c. Hy-Vee shredded low-moisture mozzarella cheese, (6 oz) | ||
| 6 oz. Gruyère cheese, shredded | ||
| 6 oz. Fontina cheese, shredded | ||
| ¼ c. Hy-Vee pizza sauce | ||
| ¼ c. Hy-Vee pepperoni slices | ||
| Fresh oregano leaves, for garnish |
Things To Grab
- Rimmed baking pan
- Bread knife
- Large saucepan
Directions
Slice off the top of the bread loaf. Hollow out remaining loaf, leaving a 1-in.-thick shell. Cut removed bread and top into cubes. Spray bread bowl interior and bread cubes with nonstick spray.
Place bowl and bread cubes on prepared pan. Bake for 10 minutes or until lightly toasted. Remove from oven.
Stir together wine and cornstarch in a large saucepan. Bring mixture to boiling; reduce heat and simmer. Stir in cheeses, a little at a time. Continue to simmer, stirring until cheese has melted, up to 20 minutes.
Pour fondue into bread bowl, top with pizza sauce and pepperoni, and bake for 20 minutes or until cheese
is bubbly and bread is crisp. (If necessary, cover edges of bread loosely with foil the last 5 minutes of baking to prevent overbrowning.) Serve immediately with toasted bread cubes for dipping. If desired, garnish fondue with oregano.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 45mg
- Sodium: 630mg
- Total Carbohydrates: 20g
- Protein: 16g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 35%