Triple cheese boboli pizza

Yield: 4 servings

Measure Ingredient
16 ounces Boboli
6 tablespoons Purchased pesto sauce
1 cup Fontina, grated, 4 oz
5 \N Plum tomatoes, seeded, thin sliced
2 teaspoons Oregano, crumbles
½ cup Mozzarella, agrated, 2 oz
¼ cup Parmesan
\N \N Fresh basil leaves


Preheat oven 500 F. Place pizza crust on lg baking sheet. Spread pesto over. Sprinkle evenly with Fontina. Arrange tomato over. Season with pepper. Sprinkle oregano over, then mozzarella, and Parmesan. Bake until crust is golden and topping bubbles, 10 mins. Garnish with basil leaves. S: TBTC

Submitted By DAN KLEPACH On 04-28-95

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