1 (12-inch) frozen, pre-baked pizza crust, thawed
1 tablespoon butter
1 1/2 cups (12 ounces) Wisconsin Ricotta cheese
1/4 cup (1 ounce) crumbled Wisconsin Gorgonzola cheese
2 tablespoons grated Wisconsin Romano cheese
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 cup (4 ounces) shredded Wisconsin Mozzarella cheese
1/2 cup (2 ounces) shredded Wisconsin Fontinella cheese
1/2 cup diced tomato
2 tablespoons chopped flat-leaf parsley
2 thin slices Proscuitto, diced
- Spread crust with butter; toast under broiler. Set aside.
- Combine Gorgonzola, Romano, basil and oregano; mix well. Spread over crust; top with remaining cheeses.
- Bake in a preheated oven at 450°F (230°C) for 5 to 8 minutes or until cheese is melted. Top with remaining ingredients.
Makes 12 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.