Triple-cheese pizza

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)

From Gemini's MASSIVE MealMaster collection at

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