Four-Cheese Pizza
Yield
1 pizzaPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each | pizza shell |
*
|
| 4 | teaspoons | olive oil |
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| ½ | cup |
fontina cheese
shredded |
|
| ½ | cup |
provolone cheese
shredded |
*
|
| 1 | large |
tomatoes
cored, sliced |
|
| 2 | tablespoons | Parmesan cheese |
|
| 2 | tablespoons |
basil
fresh, topping |
|
Trans-fat Free, Low Carb
Directions
Place pre-baked pizza crust on perforated pizza pan; brush with oil.
Combine mozzarella, fontina and provolone cheeses; sprinkle half over crust.
Arrange tomato in single layer ovefr cheese, overlapping slightly if necessary.
Sprinkle with remaining cheese mixture; sprinkle with Parmesan.
Place on greased grill over medium-high heat; cover and cook for about 12 minutes or until crust is crisp and cheese has melted, rotating pan once.
Sprinkle with basil.
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