Triple Cheese Pizza

When pizza night calls for something a step above delivery, this triple cheese pizza answers.

A Boboli crust gets a generous spread of basil pesto instead of red sauce, then layers of nutty fontina, stretchy mozzarella, and sharp Parmesan melt together over sliced Roma tomatoes and dried oregano.

It bakes hot and fast until the crust turns golden and the cheese bubbles into bronze-edged pools of gooey goodness.

Finish with fresh basil leaves and slice into it while it is still sizzling.

Variations

• Swap the Boboli for homemade or store-bought pizza dough and par-bake it for 5 minutes before adding toppings.
• Add prosciutto or arugula after baking for a salty, peppery contrast.
• Use sun-dried tomatoes instead of fresh Roma for a more concentrated, chewy tomato hit.

Kitchen Tips

• Seed the Roma tomatoes before slicing so excess moisture does not make the crust soggy.
• Grate the fontina on the large holes of a box grater. It melts more evenly than cubed.
• Let the pizza rest for 2 minutes after pulling it from the oven. The cheese firms up just enough to slice without sliding off.