"Serve Four Cheese Margherita Pizza for your vegetarian friends and family at your next tailgate or backyard gathering."
1 7-inch ready-made Kontos Pizza Parlor Crust (optional: grill for 1 minute before topping grilled side up.)
1/8 cup extra virgin olive oil
1/2 tablespoon fresh minced garlic
Dash of sea salt
8–9 slices of small Roma tomatoes
3 ounces whole milk (artisan) mozzarella, shredded
2 ounces fontina cheese, shredded
1 ounce freshly grated Parmesan cheese
2 ounces feta cheese (Greek origin preferred)
4 fresh basil leaves washed, dried, and julienne sliced (strips)
Preheat Oven – Convection oven: preheat oven to 375°F. Conventional oven: preheat oven to 400°F.
Stir the olive oil, garlic and salt. Add the tomatoes and let stand for 15 minutes. Brush the Kontos Pizza Parlor Crust with the tomato marinade (leave tomatoes in the bowl.
Arrange tomato slices on top of crust. Spread mozzarella and fontina cheese evenly over top of tomato slices. Top evenly with Parmesan cheese, feta cheese and sliced basil leaves.
Place topped pizza into the oven, directly on rack for crispy crust, on a pan for soft crust. Toaster Ovens are ideal for Kontos Foods Pizza Parlor Crusts!
Convection oven: Bake for 5–6 minutes. Conventional oven: bake for 6–8 minutes.
Remove from oven with a baking sheet or pizza spatula. Let cool for 1–2 minutes. Slice into 4–6 slices and enjoy.
Note: Oven baking times can vary. Flatbread pizza is ready when the cheese is melted completely and edges are medium to dark brown.