YIELD: 6 SERVINGS
3 Tbsps. extra-virgin olive oil
1 fresh 14-oz. pizza dough
¼ cup grated Parmesan cheese
12 oz. sliced mild provolone cheese
5 Roma tomatoes, sliced thin
Salt and pepper, as needed
Chopped fresh basil leaves, as needed
1. Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan on crust, then layer with provolone slices. Arrange sliced tomato on top of provolone and sprinkle with salt and pepper.
2. Bake at 425°F for 10 minutes or until the crust is golden brown. Remove from the oven and sprinkle with basil. Slice into 6 wedges.
Recipe and photo: BelGioioso Cheese, Inc.
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