Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -Waldine Van Geffen VGHC42A |
| 1 large | Boboli crust |
| 6 tablespoons | Purchased pesto sauce |
| 1 cup | Fontina cheese; grated |
| 5 \N | Plum tomatoes; seed, slice thin |
| 2 teaspoons | Dried oregano |
| ½ cup | Mozzarella cheese; grated |
| ¼ cup | Parmesan; grated |
| \N \N | Fresh basil leaves; optional |
Preheat oven to 500~. Place pizza crust on large baking sheet. Spread pesto over. Sprinkle evenly with Fontina. Arrange tomate slices over.
Season with pepper. Sprinkle oregano over, then mozzarella and Parmesan cheese. Bake until crust is golden brown and topping bubbles, about 10 minutes. Garnish with basil leaves. (wrv)