Four Cheese Pizza
Topping for 1 (10-inch) pizza
2 TB. pesto
34 cup shredded mozzarella cheese
2 plum tomatoes, sliced
2 oz. goat cheese, crumbled
1 tsp. dried oregano
2 TB. grated Parmesan cheese
Brush rolled out pizza dough with pesto.
Spread the mozzarella and fontina cheeses evenly over the top
Arrange the tomatoes over the cheese
Sprinkle with the goat cheese, oregano, and Parmesan.
Bake until the crust is brown and cheese is melted, 10-12 minutes
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