The intense flavors of this luscious pizza can stand up to any meat-packed version; the marriage of the essences of these 4 appetizing cheeses are like no other combination. Plus, the subtle flavors of fresh basil and oregano compliment this pie to new heights! Vegetarian pizza at its finest!
1/4 cup extra virgin olive oil
¾-1 cup of your favorite bottled marinara sauce, I like Emeril Lagasse’s
1 garlic clove, crushed
2 Roma tomatoes; sliced thin
Pinch dried oregano, plus extra for sprinkling
1 cup mozzarella, sliced
1 cup Kerrygold Dubliner cheese, shredded
1 cup Sharp cheddar, shredded
1/4 cup Parmesan, shaved or shredded
1 cup fresh basil leaves, torn, sliced or left whole
1 pound dough from your local Pizzeria
Dust your work surface with flour. Dust rolling pin, place dough on work surface, press out air and roll into pizza shape. Oil pan and place shaped dough in pizza pan and let rest for 5 minutes minutes.
Preheat the oven 425*
Spread dough with tomato sauce, garlic, top with mozzarella, Dubliner, cheddar, tomato slices and fresh basil, sprinkle with oregano and season with salt & pepper to taste. Bake for 30-35 minutes until cheese is bubbling and crust is golden.. Garnish with parmesan, a sprinkling of extra olive oil and extra basil leaves while still hot. Cool slightly before serving. 8 slices