|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Serve this winning pizza with a tossed
green salad with ripe and green pitted olives and a bottled red
wine vinaigrette dressing.
Race-Winning Wisconsin
Three-Cheese Pizza
- 1 large clove garlic, peeled, minced
2 tablespoon olive oil
1 large (10 ounce) purchased thin pizza crust
4 ounce grated Wisconsin Asiago cheese
4 ounce grated Wisconsin Fancy Parmesan cheese
4 ounce fresh Wisconsin Mozzarella, drained and sliced 1/8-inch
thick (available in deli departments)
3 large Roma tomatoes, sliced in 1/8-inch sliced
4 tablespoons stemmed basil leaves, cut in thin slivers
- Pre-heat oven with pizza stone to 475°F
(245°C).
- Heat garlic and olive oil together in
small skillet over medium-high heat for 2 minutes, until garlic
is golden brown.
- Brush garlic oil mixture evenly over top
of pizza crust. Sprinkle Wisconsin Asiago and Wisconsin Parmesan
cheeses evenly over pizza crust. Top with a slightly overlapping
layer of tomato slices; top tomatoes with fresh Wisconsin Mozzarella
slices. Sprinkle with basil.
- Carefully slide filled pizza crust onto
hot stone.
- Bake for about 8 minutes or until cheeses
are melted.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
