Four-Cheese Pizza
Using refrigerated pizza dough and purchased pesto give you a head start on this easy appetizer pizza.
Prep Time:
20 mins
Total Time:
39 mins
Servings:
24 appetizer servings
Ingredients
-
1 10-ounce package refrigerated pizza dough
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1/3 cup purchased pesto
-
1/2 cup shredded cheddar cheese (2 ounces)
-
1/2 cup shredded mozzarella cheese (2 ounces)
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1/2 cup shredded fontina cheese (2 ounces)
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1/2 cup semi-soft goat cheese (chevre), cut into small cubes
Directions
1.
Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing out dough with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2.
Spread the pesto over hot crust. Sprinkle cheddar cheese over one-fourth of the pizza crust. Sprinkle mozzarella cheese over another one-fourth of the pizza crust. Sprinkle fontina cheese over another one-fourth of the pizza crust. Sprinkle chevre over remaining one-fourth of the crust. Bake about 12 minutes more or until cheese melts. Makes 24 appetizer servings.
Nutrition information
Calories 79, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 98 mg, Carbohydrate 5 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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