Email to Cat      

Triple Cheese Pizza

Source of Recipe


Adapted from Bon Appètit






List of Ingredients



• 1 (14-inch) round of unbaked pizza dough (see note)
  
• 1/2 cup purchased pesto sauce
  
• 1-1/2 cups grated Fontina cheese (about 6 ounces)
  
• 8 plum tomatoes, seeded and thinly sliced
  
• 2 tsp dried oregano, crumbled
  
• 1/2 cup grated mozzarella cheese (about 2 ounces)
  
• 1/4 cup grated Parmesan cheese
  
• Fresh basil leaves (optional)
  






Instructions



1. Preheat oven to 450º F. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal (optional).
   
   
2. Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper. Sprinkle oregano over the surface, then mozzarella and Parmesan cheeses.
   
   
3. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves, and serve.
   
   Makes 4 servings.
   
   -----------------------------
   
   NOTE: "Fresh pizza dough is preferable. If you have a favorite pizza parlor that will sell the raw dough to you, that's great (one pound of dough will roll and stretch into a 14-inch round)."
   
   -- Jan Roberts-Dominguez