Preheat your oven to 475°F. Peel the garlic and chop them roughly. On the large side of a box grater, grate your fontina cheese. Make small pieces of your mozzarella cheese. Also, on the small side of a box grater, grate your Grana Padano.
o make the sauce, heat 1 tablespoon of olive oil in a small pot on medium-high. Season with salt and pepper after you add the chopped garlic. Cook and stir occasionally until slightly softened. This will take 30 seconds to 1 minute. Season with salt and pepper after you add the tomatoes and Italian seasoning. Cook and stir frequently for about 4 to 5 minutes or until thickened slightly. Turn the heat off and mix the quark cheese and after that season with salt and pepper to taste.
Now, assemble your pizza for baking. Oil a sheet pan lightly. Stretch and roll the dough to a ¼ inch thickness by using your hands and a rolling pin (you can use a wine bottle instead) on a work surface. Place it to the sheet pan very carefully. And let it rest for about 5 minutes more if your dough is resistant. However, rub into your pan to coat the bottom in oil.
Around the edges, leave a 1-inch border and use enough sauces onto the dough to coat. Season with salt and pepper after you evenly top with the grated fontina cheese, half the grated Grana Padano cheese and torn mozzarella cheese.
The recommendation is to use Blue Apron’s to bake for about 17 to 19 minutes. Or, bake until the crust turns golden brown and the cheese is melted. However, it takes 14 minutes generally. After you remove from the oven, let it stand at least for about 2 minutes.
Place your pizza to the cutting board to cut into pieces of equal-sized. Serve the salad on the side while you are serving the sliced pizza. Use the rest of the grated Grana Padano cheese to garnish the pizza.