1 lg Boboli crust
6 tb Purchased pesto sauce
1 c Fontina cheese; grated
5 Plum tomatoes; seeded, thin
- sliced
2 ts Dried oregano
1/2 c Mozzarella cheese; grated
1/4 c Parmesan; grated
Fresh basil leaves; opt
Set oven @ 500 F/260 C.
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.
