• Cooking Time: 45-50 minutes split up
  • Servings: 4
  • Preparation Time: 30 minutes


I made this for some friends and it was a total hit!!


  • 1-11 oz can refrigerated thin crust pizza dough
  • 4 tomatoes, thinly sliced
  • 1 1/2 cup shreddedfontina cheese
  • 1 bulb garlic
  • 1 tbsp extra virgin olive oil
  • a few leaves of fresh basil, shredded
  • salt & pepper


  • Preheat oven to 425 degrees.
  • Place pizza crust in cookie sheet or flat pan and bake for a few minutes(do not let it get brown)
  • Turn oven to 450 degrees. Cut tips of garlic bulb off and place in tin foil with a few tsps of extra virgin olive oil. Bake 30 minutes.
  • Slice tomatoes and salt and pepper to taste and leave to rest on paper towels for about 15 minutes.
  • Once garlic is ready, sqeeze pulp from bulb and spread over pizza crust. Add the leftover oil from the foil and the remaining extra virgin olive oil.
  • Add a 1/2 cup of the shredded fontina cheese & then place the tomatoes on top. Next add the shredded basil and the remaining cheese.
  • Bake at 350 degrees for 10-13 minutes. Enjoy!

Categories: Pizza  Pizza Crust 
© 2006-2017 BakeSpace, Inc. All Rights Reserved