| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Pies |
4 |
Servings |
INGREDIENTS
| 1 |
|
10-inch pizza crust |
| 4 |
ts |
Olive oil |
| 1/2 |
c |
Mozzarella; shredded |
| 1/2 |
c |
Fontina cheese; shredded |
| 1/2 |
c |
Provolone cheese; shredded |
| 1 |
lg |
Tomato; core, slice |
| 2 |
tb |
Parmesan; fresh grated |
| 2 |
tb |
Fresh basil; chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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