| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Boboli, Cheese |
1 |
Servings |
INGREDIENTS
|
|
-Waldine Van Geffen VGHC42A |
| 1 |
lg |
Boboli crust |
| 6 |
tb |
Purchased pesto sauce |
| 1 |
c |
Fontina cheese; grated |
| 5 |
|
Plum tomatoes; seed, slice thin |
| 2 |
ts |
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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