Ran out of Mozzarella so I scrounged around in the fridge and grabbed some Gruyere, Fontina and Parmesan cheese.
Nuked the Fontina to remove excess liquid and mixed with Gruyere cheese.
Spread on thin cracker crust (4 minute pre-bake) and it came out rather tasty.
Any other interesting cheeses for pizza?
I've also tried Monterray Jack, which tastes good too.
