Provonetta Pizza

Adapted from Eat Wisconsin Cheese website

~from Savoring Time in the Kitchen

Serves 6 as an appetizer

Ingredients:

1 teaspoon garlic, chopped

1 tablespoon olive oil

1 12-inch purchased pizza crust (par baked according to package directions)

4-5 Roma tomatoes, thinly sliced horizontally (I increased the number of tomatoes used)

2 cups (8 ounces) Provolone cheese, shredded

1/4 cup (1 ounce) Parmesan Cheese, shredded

1/4 cup (1 ounce) Asiago Cheese, shredded (optional - not in original recipe)

1 tablespoon fresh basil, chopped

1 tablespoon pine nuts, toasted

Black pepper to taste

Cooking Directions:

Preheat oven to 385°F. Combine garlic and olive oil and spread over crust. Arrange evenly in order – tomato slices, Provolone Cheese, Parmesan Cheese, basil, pine nuts and pepper. Bake for 9-11 minutes or until cheese is lightly brown. Pizza also can be made with flat bread crust.