This fresh and colourful pizza is perfect for summer parties!

Turkey?

Fondue is a melted cheese dish from Switzerland, served in a communal pot over a portable stove such as a candle or spirit lamp.

In his book Molecular Gastronomy: Exploring the Science of Flavor, culinary chemist Hervé This points out that the success of the dish lies in proper cheese selection.

The key to a successful fondue is choosing a well-ripened cheese.

This recipe is a slight twist on the classic, using two soft cheeses: Camembert and brie.

Pizza is a great canvas for experimentation, and there are few better times to experiment than when your refrigerator is packed with the bibs and bobs left over from an indulgent holiday meal (though of course, it would be delicious anytime of year).

We typically stock truffle oil, balsamic glaze, and fresh herbs in Ooni HQ’s test kitchen, and we’re fans of always keeping cheese like Brie and Camembert on hand for snacking.

We don’t often have truffle slices on hand, but since it’s the holidays, we thought we’d indulge.