Pizza topped with a cheese
blend of provolone and fontina, along with cooked and crumbled
Italian sausage, roasted garlic and green onion spears.
Pizza
Provolone
- 1 (12-inch) pizza crust
4 ounces pizza sauce
8 ounces (2 cups) Wisconsin Sharp Provolone & Fontina Blend,
shredded
4 ounces Italian sausage, cooked, sliced
1 tablespoon garlic, roasted, chopped
8 green onion spears
- Spread pizza sauce on crust. Add 7 ounces
of cheese blend. Sprinkle cooked sausage, garlic and green onion
spears, placed like spokes on a wheel, on top of the cheese.
Finish by spreading remaining cheese on top.
- Bake at 450°F (230°C) for 8 to
10 minutes.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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