-----waldine van geffen vghc
2 6" ready-to-serve seasoned -
Cheese filling
1/2 c Ricotta
1/4 c Parmesan; grate
1/4 c Mozzarella; shred
1/4 c Fontina; shred
1 tb Yellow onions; mince
1 1/2 tb Milk
1/4 ts Salt
Toppings
1/4 c Green onions; slice
1/3 c Black olives; dice
1/3 c Tomatoes; seed; chop
1/2 c Mozzarella; grate
ds Oregano
ds Basil
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.
