Title: Triple Cheese Pizza
Categories: Pizza Dairy Main
Yield: 4 Servings

1		14" Round unbaked Pizza Dough
1/2	c	Pesto Sauce
1 1/2	c	Fontina Cheese; grated
8		Plum Tomatoes; seeded and thinly sliced
2	ts	Dried Oregano; crumbled
1/2	c	Mozzarella Cheese; grated
1/4	c	Parmesan Cheese; grated
		Fresh Basil Leaves

Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired. Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper. Sprinkle oregano over the surface, then Mozzarella and Parmesan cheeses. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves and serve.

If using a baked shell instead of fresh dough, increase oven temperature to 500øF, decrease baking time to 10 minutes.

Source: Medford Mail Tribune Typed by Katherine Smith

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