Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 \N | Garlic cloves -- unpeeled |
| ¼ cup | Basil leaves, fresh -- |
| \N \N | Chopped, or 2 tsp dry |
| 6 \N | 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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