Wonderful recipe. I used freshly made XL crust which I baked 6 minutes first, and also used fresh mozzarella because that's what I had on hand, with Parmesan on top, no feta or fontina on hand so left that out. Our garden had several kinds of heirloom tomatoes so I sliced three different ones and alternated between red/striped/yellow tomatoes and it was beautiful. Since the tomatoes were really juicy the baking time was longer, about 20 minutes total, plus I increased the oven temp to 425 degrees. The end result was stunningly delicious. Also, don't discard the extra olive oil marinade! Use it to dress your side salad or avocado slices served with the pizza. Thanks for the recipe, we will be making this one again and again!
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Wonderful recipe. I used freshly made XL crust which I baked 6 minutes first, and also used...