Four Cheese Margherita Personal Pizza

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The delicious looking pizza shown here was created on a Kontos Food’s Pizza Parlor Crust – which is not gluten free, of course. However, those of us who have to eat gluten free can certainly follow the same recipe and approach, simply replacing the gorgeous Kontos pizza crust with a safe, gluten free option.

For those of you (smarty pants!) who can enjoy traditional pizza crust, be sure to click over to Kontos to check out their food products, where they’re available, and… last, but certainly not least… tons of other recipes.

Margherita Pizza Recipe from Kontos

1 7-Inch Kontos Foods’ Pizza Parlor Crust (optional – grill for 1 min before topping grilled side up)
1/8 Cup Extra Virgin Olive Oil
1/2 Tbsp. Fresh Minced Garlic
8-9 Slices Small Roma Tomatoes
3 Oz. Shredded Whole Milk (Artisan) Mozzarella
2 Oz. Fontina Cheese
1 Oz. Freshly Grated Parmesan Cheese
2 Oz. Feta Cheese (Greek Origin preferred)
4 Fresh basil leaves (washed, dried, and julienne sliced)

With a convection oven, preheat oven to 375 degrees F. With a conventional oven, preheat oven to 400 degrees F. Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes. Brush the Kontos Pizza Parlor Crust with the tomato marinade (leave tomatoes in the bowl). Arrange tomato slices over top. Spread mozzarella and shredded Fontina cheese evenly over top of tomato slices. Top evenly with shredded Parmesan cheese, feta cheese and sliced basil leaves.

Place topped pizza into the oven, directly on rack for crispy crust or on a pan for soft crust.

Convection Oven – Bake for 5-6 minutes.

Conventional Oven – Bake for 6-8 minutes.

Note: Toaster Ovens are ideal for Kontos Foods Pizza Parlor Crusts!

Recipe and Photo Credit: Kontos