Ingredients
Scale
- 10-inch pizza crust
- 5 ounces shredded mozzarella
- Provolone cheese
- Fontina cheese blend
- 12 rainbow grape tomatoes, halved
- 2 basil leaves, cut into pieces
- 1 clove garlic, sliced
- Black pepper, to taste
- 4 tablespoons olive oil
Instructions
- Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Spread shredded cheese evenly over the pizza crust.
- Arrange halved grape tomatoes, basil pieces, and sliced garlic on top of the cheese.
- Season with black pepper and drizzle olive oil over the toppings.
- Transfer pizza to the preheated stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and cheese is melted and bubbly.
- Remove from oven, allow to cool slightly, slice, and serve immediately.
Notes
For the crispiest base, ensure your oven and baking surface are fully preheated. This pizza is best eaten fresh but can be stored in the refrigerator for one to two days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg