Triple Cheese Pizza
Yield
1 pizzaPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
boboli shells
crust |
* |
| 6 | tablespoons |
basil pesto
|
*
|
| 1 | cup |
fontina cheese
grated |
|
| 5 | each |
italian plum (roma) tomatoes
seeded, sliced |
|
| 2 | teaspoons |
oregano
dried |
|
| ½ | cup |
mozzarella cheese
grated |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
boboli shells
crust |
* |
| 9E+1 | ml |
basil pesto
|
*
|
| 237 | ml |
fontina cheese
grated |
|
| 5 | each |
italian plum (roma) tomatoes
seeded, sliced |
|
| 1E+1 | ml |
oregano
dried |
|
| 118 | ml |
mozzarella cheese
grated |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
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.
