Triple Cheese Pizza

• 1 large boboli shells crust
• 6 tablespoons basil pesto
• 1 cup fontina cheese grated
• 5 each italian plum (roma) tomatoes seeded, sliced
• 2 teaspoons oregano dried
• 1/2 cup mozzarella cheese grated
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Preheat oven to 500 degrees F.
2. Place pizza crust on large baking sheet.
3. Spread pesto over.
4. Sprinkle evenly with Fontina.
5. Arrange tomate slices over.
6. Season with pepper.
7. Sprinkle oregano over, then mozzarella and Parmesan cheese.
8. Bake until crust is golden brown and topping bubbles, about 10 minutes.
9. Garnish with basil leaves.

boboli shells crust, basil pesto, fontina cheese, italian plum, oregano dried, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/triple-cheese-pizza-44690 (may not work)