Fare With A Flair: Can you make pizza fondue? Can do!

My recipe this week Is a bit of an odd combination of two popular dishes that fit easily into the “comfort” food category: pizza and fondue. 

I was reminded of a recipe that was provided to me years ago by Martin Withenshaw, who 

worked at the cheese counter of London’s Say Cheese on Dundas Street.  

I’ve slightly tweaked the recipe and adapted it to be a “COVID-friendly” version. 

In fact, you don’t even need a fondue pot. It can be prepared in a saucepan and everyone gets their own small dish — ramekins work great — of pizza fondue to safely dip their individual breads and veggies.

This mixture warms up well in the microwave if you have leftovers, and it makes a great topping for crostini. 



Pizza Fondue

Serves 6-8

1 c. (250 ml)  tomato sauce

1 clove garlic, finely minced

Splash of red wine

1 tbsp (15 ml) flour

12 oz. (335 g) white cheddar cheese, grated (You also can use a mix of cheddar and mozzarella or Fontina cheese)

Pinch of hot red pepper flakes

1/2 tsp (2 ml) dried oregano

Fresh chopped basil to taste

For dipping:

bread sticks


red pepper strips

green pepper strips

Garlic bread






pita wedges

Naan bread


Place tomato sauce in saucepan and bring to simmer over medium heat. Add garlic. In small bowl, combine the red wine and flour and add to the tomato sauce. Simmer for two more minutes, until thickened. Lower heat and add cheese gradually, stirring constantly, until melted. Add water if too thick. Add oregano and hot pepper flakes, freshly chopped basil to taste. Spoon into individual bowls or ramekins and serve immediately with an assortment of vegetables and breads for dipping.

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