|5 tablespoons||Olive oil - extra virgin|
|1 teaspoon||Crushed red pepper|
|½ pounds||Mozzarella cheese|
|½ pounds||Fontina cheese|
|2 smalls||Bell peppers, red -- cored, seeded and sliced in rings|
|4||Garlic cloves -- unpeeled|
|¼ cup||Basil leaves, fresh --|
|Chopped, or 2 tsp dry|
|6||Tomatoes, plum, cored -- sliced thin|
|6 ounces||Prosciutto -- thinly sliced|
|1 medium||Onion, red -- sliced thin|
|6 ounces||Goat cheese, mild -- crumbled|
Preheat oven to 500 degrees. Combine 4 Tbsp of the oilive oil and the crushed red pepper. Let stand. Grate mozzarella and fontina in a bowl. Toss until mixed. Cover and refrigerate until needed.
Heat remaining 1 Tbsp olive oil in large skillet over med-high heat.
Saute red bell peppers until softened, about 3 minutes. Transfer to bowl and Blanch garlic in saucepan of boiling water for 4 minutes.
Drain and peel. Slice garlic paper-thin and reserve.
Brush the prepared pizza crusts with the red pepper oil. Sprinkle basil over. Place an even layer of mozzarella-fontina mixture over crusts. Layer peppers, garlic, prosciutto and onion over cheese. Top with tomato slices then goat cheese. *Can be prepared up to this point and refrigerated up to 2 hours before baking.
Bake in preheated 500 degree oven until crust is golden brown and top is bubbly, about 20 minutes.
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