Triple-cheese Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Boboli, Cheese | 1 | Servings | |
INGREDIENTS
| Waldine Van Geffen | ||
| VGHC42A | ||
| 1 | Boboli crust | |
| 6 | T | Purchased pesto sauce |
| 1 | c | Fontina cheese, grated |
| 5 | Plum tomatoes, seed slice | |
| thin | ||
| 2 | t | Dried oregano |
| 1/2 | c | Mozzarella cheese, grated |
| 1/4 | c | Parmesan, grated |
| Fresh basil leaves, optional |
INSTRUCTIONS
Preheat oven to 500~. Place pizza crust on large baking sheet. Spread pesto over. Sprinkle evenly with Fontina. Arrange tomate slices over. Season with pepper. Sprinkle oregano over, then mozzarella and Parmesan cheese. Bake until crust is golden brown and topping bubbles, about 10 minutes. Garnish with basil leaves. (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 881
Calories From Fat: 530
Total Fat: 60.4g
Cholesterol: 217.4mg
Sodium: 1874.9mg
Potassium: 1155.8mg
Carbohydrates: 24.1g
Fiber: 14.8g
Sugar: 3.8g
Protein: 68g