An Italian classic has never been better than this. This recipe is given life by the rich richness the feta cheese gives. Extremely simple and mouthwateringly good!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 2 pizzas |
Ingredients
- ¼ cup olive oil
- 1 tablespoon minced garlic
- ½ teaspoon sea salt
- 8 Roma tomatoes, sliced
- 2 (12 inch) pre-baked pizza crusts
- 8 ounces shredded Mozzarella cheese
- 4 ounces shredded Fontina cheese
- 10 fresh basil leaves, washed, dried
- ½ cup freshly grated Parmesan cheese
- ½ cup crumbled feta cheese
Instructions
- Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
- Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
- Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 29 g |
| Saturated Fat | 11 g |
| Sodium | 1183 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a potluck and it got great reviews!
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Michelle – this was awesome! Although it only ended up being a 3 cheese pizza (no Fontina) – loved the combo of creamy and nutty! Loved the feta! While the tomatoes were marinating, pre-baked the crust a bit (based on the pre-baked brand I had) and followed instructions and cook time according to the recipe. Delicious! Only change; only add the basil for the last couple min – a few of my leaves got overly brown/toasty. While not the best cold – reheated leftovers the next day were really good! Thank you!!
This is one of my all-time favorite recipes. I have probably made it a hundred times or more. The only comment I have is to cut down or even eliminate the salt in the marinade – with all that cheese, it’s got a lot in it already.
I have made this several times since my sister served it in September. I follow it as written, although if you don`t have fresh basil, use “lightly dried”. it’s a hit in our house!
WOW. My family loves this pizza. I was a little skeptical about the combination but I have a thing for gorgonzola so I gave it a try. Fantastic. Tastes like an expensive gourmet pizza. I followed the ingredient list but just put on however much I wanted. I also pre baked the crust. Thank you so much for sharing this.
I made it with two cheeses and it tasted amazing!
Yeah, when it comes to BASILEGO, (pronounced not spelled), you’ve purchased in beautiful fresh bunches and brought home for not immediate use – it can be a quandary. Putting it back in water in fresh bunches only goes so far. So leave it out to dry on the counter or on a sunny sill. The aroma is incredible, first off. Let aroma therapy envelope you. The dried leaves will be a deep deep green, almost black green. Crumble the dried leaves with your fingers. Take out any pointy hard stems. If your fingers can crumble what’s in your hand, crumble it as finely as you can by more or less rubbing it between your finger and thumb. You still don’t want any right angles. Stems can be tricky. And it might take more than one day for your fresh herb to completely dry out (this goes for more than just basil. You can dry out any fresh herb). Keep the dried product in a sealed container and I’ve found that peeled garlic cloves keep well in the freshly dried basil ! The finished product is delightful! The fragrance is all there and the taste – the flavor of the dried herb you’ve made is awesome. I have come to LOVE this method of keeping fresh herbs. You can never have enough. It’s SO MUCH BETTER than buying the same thing because even though it’s dried, it’s not the same thing. Did I mention you can never have enough? You can’t. People may say it’s simple but it’s a great gift giver and I think you’ll understand why when you make your dried herb. Ya. You can never have enough of it.
i hated this recipe . i followed the instructions to a t and i couldn’t even eat it its so bad
OMG AMAZING! Made this as a last minute thing for a New Year’s Eve gathering and it was a HIT! So simple and easy, will be making this again and again!
I made this pizza last week. I did 1/2 the recipe since there were just 2 of us and it was the best pizza we have ever had! I used Pillsbury thin pizza crust and cooked it for 8 minutes and then added the toppings. Perfection!
Great recipe! I have made this numerous times! Always turns out great! I used naan bread for my crust. Didn’t change anything else.
I spread basil pesto on the crust because I didn’t have fresh basil then I brushed the tomato-garlic-olive oil on. It was excellent. This is a keeper
great
Delicious! I will be making this again and again. Tried to stay as close to the original recipe as possible but didn’t have any Fontina cheese or Roma tomatoes so I substituted vine ripe tomatoes (removed the center to avoid getting too soggy as one reviewer noted). Cooked till cheese started to brown. Seasoned with cracked pepper.
I t was really good! It tasted like the frozen pizza I usually purchase.
I didn’t want to grate my own fontina, so I used a pre-grated blend of fontina and parmesan. Also, the person before me grabbed the last fresh basil so I used dried. The pizza came out great!
I made this tonight after my two sons requested this kind of pizza. I had never had this kind before. HOLY PEPPERONI! Do yourself a favor and make this! Followed this recipe to the T. Turned out so good they ate it standing at the island WITHOUT plates. If that’s not testimony of how good it is, I don’t know what is!
First time posting here. Second time making this dish. First time used store bought crust, this time I made my own crust from another recipe on here. For me, that made it 5 stars. Simply delicious.
I didn’t have Fontina on hand so I used what I did have… blue cheese. Tasted fantastic just in case you were wondering. Also, I somehow forgot to prebake the crust so I let it bake for 20 minutes and it was perfect!
The feta adds such a nice saltiness that I love! It’s such a fantastic meatless pizza. My family says it could be served in any restaurant!