Pan of pizza cheese fondue

Name: Pan of pizza cheese fondue
Ingredients: 1600 g Peperonata; Cast iron trivet; 40 g Parmesan cheese (grated); 400 g Cream cheese; Cherry tomatoes (halved); Mozzarella block; 300 g sieved tomato; Cast iron saucepan; Fresh basil leaves; Pinsa breads

With cherry tomatoes and basil and served with crispy Pinsa. Served in a cast iron saucepan on a cast iron trivet.Enjoying time together on the terrace? Put the pan on the table to let your guests enjoy together! It's not only delicious, but also attractive and adds extra coziness to the terrace. We know: seeing is selling! With these pans, perfect for sharing, you will definitely succeed. The pans are used for serving, not for cooking. This way you work quickly and efficiently.

Ingredients

1600gPeperonata

Cast iron trivet

40gParmesan cheese (grated)

400gCream cheese

Cherry tomatoes (halved)

Mozzarella block

300gsieved tomato

Cast iron saucepan

Fresh basil leaves

Pinsa breads

Preparation

Heat the peperonata together with the cream cheese and grated Parmesan until everything is melted and well combined.
Add the sieved tomato and heat briefly.
Spoon the mixture into the cast iron saucepan.
Place some halved cherry tomatoes on top and distribute the mozzarella over them.
Gratinate in the oven or under a salamander until the cheese is melted and lightly colored.
Drizzle the pinsa breads with olive oil.
Bake the pinsa at 200°C in the oven until crispy.
Cut into pieces and serve next to the pan for dipping.
Garnish the warm pizza cheese fondue with fresh basil leaves.