Inspiration: Boscos’ Californian Pizza – Che’vre Cheese, Mozzarella, Sun-dried Tomatoes, Fresh Basil, Pine Nuts on Olive Oil Crust…simple & fabulous.
Creation: Sun-dried Tomato Pizza w/ Fresh Basil & Pine Nuts…Gorgonzola & Mozzarella
What:
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1 Pre-made Deli Pizza Crust or 1 lb Pizza Dough (if buying dough flour board & roll to 1/2 thick)
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3/4 Cup Gorgonzola Cheese – crumbled
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2 Cups Mozzarella – fresh & shredded
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Extra Virgin Olive Oil
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Sun-dried Tomatoes (I soaked in Olive Oil prior to making pizza….can use jar that is in oil)
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Pine Nuts – Toasted
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Basil – fresh & chopped
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Parmesan for serving – freshly grated
How:
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Preheat 400
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Place crust on baking sheet
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Brush with thin coat of extra virgin olive oil
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Bake 5 minutes – allows crust to cook slowly so that it won’t burn & get to hard
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Top crust with Mozzarella & Goat Cheese
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Bake 10 minutes – cheese should be a bit browned & bubbly
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Top with Sun-dried Tomatoes & Fresh Basil – Drizzle LIGHTLY with Extra Virgin Olive Oil
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Bake additional 4 minutes – then Broil for approx. 2 minutes just to brown the cheese nicely
Serve Up:
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Top with Toasted Pine Nuts
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Sprinkle w/ desired amount of Parmesan
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Italian Style – Drizzle one more time extremely lightly with Extra Virgin Olive Oil
Creamy Gorgonzola & Mozzarella with sweet Sun-dried Tomatoes, freshness from basil & toasted pine nuts made this a simple gourmet way to enjoy a favorite at home!
Needless to say…conversation was minimum!
Plate Up:
Ciao’