| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Pizza |
6 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC242A—– |
| 2 |
|
6" ready-to-serve seasoned |
|
|
Thick pizza crusts |
|
|
CHEESE FILLING |
| 1/2 |
c |
Ricotta |
| 1/4 |
c |
Parmesan — grated |
| 1/4 |
c |
Mozzarella — shredded |
| 1/4 |
c |
Fontina — shredded |
| 1 |
tb |
Yellow onions — minced |
| 1 1/2 |
tb |
Milk |
| 1/4 |
ts |
Salt |
|
|
TOPPINGS |
| 1/4 |
c |
Green onions — sliced |
| 1/3 |
c |
Black olives — diced |
| 1/3 |
c |
Tomatoes; seed — chopped |
| 1/2 |
c |
Mozzarella — grated |
|
ds |
Oregano |
|
ds |
Basil |
INSTRUCTIONS
Combine all ingredients for the filling and mix thoroughly. Divide the
filling in half and spread on each crust. Prepare toppings and divide in
half. Sprinkle green onions, olives and tomatoes over crusts. Top with
mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a
375~ oven for 8 to 10 minutes until filling is hot and cheese has melted.
Cut into 6 wedges. Source: The Olive Garden.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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