| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
Veg06 |
4 |
servings |
INGREDIENTS
| 1 |
|
12 inch ready-to-serve Italian bread; pizza crust |
|
|
; shell |
|
|
*CHEESE FILLING* |
| 1/2 |
c |
Ricotta cheese |
| 1/4 |
c |
Parmesan cheese |
| 1/4 |
c |
Mozzarella cheese; shredded |
| 1/4 |
c |
Fontina cheese; shredded |
| 1 |
tb |
Minced onion |
| 1 1/2 |
tb |
Milk |
|
|
*TOPPINGS* |
| 1/4 |
c |
Green onions |
| 1/3 |
c |
Black olives |
| 1/3 |
c |
Tomatoes; seeded |
| 1/2 |
c |
Mozzarella cheese; shredded |
| 1 |
tb |
Parmesan cheese |
|
|
Sprinkle basil |
|
|
Sprinkle oregano |
INSTRUCTIONS
Combine all ingredients for the cheese filling and mix thoroughly. Spread
evenly over pizza crust.
Chop vegetable toppings and mix together. Sprinkle vegetables over crust.
Top with mozzarella and Parmesan cheeses. Sprinkle top with basil and
oregano. Bake at 375 _ for 8-10 minutes or until filling is hot and cheese
has melted.
Cut into 8 wedges and serve.
Recipe by: Olive Garden
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