Four-Cheese Pizza
Yield
1 pizzaPrep
15 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
|
*
|
| 2E+1 | ml |
olive oil
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 118 | ml |
fontina cheese
shredded |
|
| 118 | ml |
provolone cheese
shredded |
*
|
| 1 | large |
tomatoes
cored, sliced |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
basil
fresh, topping |
|
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.
