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Triple Cheese Pizza

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Recipe

 

Yield

1 pizza

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 large boboli shells
crust
*
6 tablespoons basil pesto
* Camera
1 cup fontina cheese
grated
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5 each italian plum (roma) tomatoes
seeded, sliced
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2 teaspoons oregano
dried
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½ cup mozzarella cheese
grated
* Camera
¼ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
1 large boboli shells
crust
*
9E+1 ml basil pesto
* Camera
237 ml fontina cheese
grated
Camera
5 each italian plum (roma) tomatoes
seeded, sliced
Camera
1E+1 ml oregano
dried
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118 ml mozzarella cheese
grated
* Camera
59 ml Parmesan cheese
grated
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Directions

Preheat oven to 500 degrees F.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 16959% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 341mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 23g
Vitamin A 32% Vitamin C 33%
Calcium 27% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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