Triple Cheese Pizza
1 14" Round unbaked Pizza 2 tsp Dried Oregano; crumbled Dough 1/2 cup Mozzarella Cheese; grated
1/2 cup Pesto Sauce 1/4 cup Parmesan Cheese; grated
1 1/2 cup Fontina Cheese; grated Fresh Basil Leaves
8 Plum Tomatoes; seeded
and thinly sliced
1 Preheat oven to 450F. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired. Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper.
Sprinkle oregano over the surface, then Mozzarella and Parmesan cheeses. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves and serve.
2 If using a baked shell instead of fresh dough, increase oven temperature to 500F, decrease baking time to 10 minutes. 3 Servings: 4
