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Four Cheese Margherita Personal Pizza

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Four Cheese Kontos Pizza Recipe
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

Calling All Pizza Lovers for Thursday Night Pizza with Father Dominic!

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How does Thursday Night Pizza sound? If you’re like me, it doesn’t sound nearly as good as Every Night Pizza. Seriously, I come from a long line of pizza fanatics and my daughters are continuing the tradition admirably. In fact, one of my daughter’s friends (Chris) nearly puts my pizza pursuits to shame.

Nearly. In the end, he has met the true mistress of pizza. However, the boy is the very definition of competition.

Actually Thursday Night Pizza isn’t a suggestion for WHEN to have pizza. It’s a tutorial in HOW to have pizza.

A Little About the Book:
After twenty years of testing recipes on his fellow monks, Father Dominic of public television s Breaking Bread offers a surprising variety of pizza recipes sure to please every palate. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust (the real key to first-rate pizza), flavorful homemade sauces, and savory toppings. You ll discover a delicious reduced-fat sausage that is both easy and economical, the way to avoid soggy crusts, and a magic trick to have warm, crusty bread waiting for your breakfast the morning after pizza night. Recipes include six different doughs, seven sauces, and dozens of pizzas like Pesto and Prosciutto Pizza, Muffaletta Pizza, The Denver Diner Special, Mediterranean Vegetable Pizza, Pizza Diavolo, and Fig and Papaya Dessert Pizza.

I was sent this cookbook to review on my food blog and am more than thrilled to do so.  I love few things more than letting you (my fellow foodies) know about outstanding kitchen gadgets, recipes, and cookbooks.  This one’s a total winner.

Father Dominic Garramone was host of the popular PBS show “Breaking Bread With Father Dominic,” which aired from 1999 through 2002.  He honed his considerable pizza skills by experimenting on his brethren for their Thursday night meals (hence the name).  He loved to challenge himself to come up with creative new recipes, unexpected ingredients, and delicious ways to dress up pizza.

No doubt the brethren loved it at least as much as Father Dom!

Thursday Night Pizza is wonderfully written and is a real delight to read.  Father Dom’s sense of humor leaves you wishing he wrote more books!  Honestly, the introduction, the Pizza Basics section and the many personal “notes” throughout are as enjoyable as the recipes, themselves.  Father Dominic obviously has been gifted with many more talents than those found in the kitchen.

Pizza Recipes

The pizza recipes in Thursday Night Pizza are creative works of genius – each one leaves your mouth watering and your stomach making urgent demands.  Each time I jotted down ingredients for the first pizza I wanted to make from the book, I’d turn the page and find another one begging to be made asap!  All I can say is thank God I have a treadmill.

One thing’s for certain, I’ll never buy store bought crust again!

Below are just a few of the pizza recipes you’ll find in Thursday Night Pizza:

  • Asparagus Mornay Pizza
  • Italian Beef Pizza
  • Pizza Diavolo
  • Four Cheese Tomato-Top Pizza
  • Broccoli Chicken Pizza
  • Pizza Margherita
  • Seafood Pizza
  • Spinach Pesto Pizza
  • Apple Pie Pizza (YUM!)
  • And many more

Possibly the best section of the cookbook is the section devoted entirely to crusts and sauces.  You’re given quite a few different crust and sauce recipes – and you thought there was just one crust and one sauce recipe!  Okay, so did I.

Trust this pizza fanatic, you’ll want to order your copy today… as in right this minute: Thursday Night Pizza