| 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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