A good and tangy topping for Pizza D’oh! or your favorite pizza base. Family friends Richard and Nair Wolf provided this recipe when she was working as a chef in the Doubletree Hotels organization.
Olive oil, for brushing pizza dough
12 oz feta, chopped
4 oz English or other sharp cheddar, grated
4 oz mozzarella, grated
2 T Parmesan, grated
2+ cloves garlic, chopped
1 lb Roma tomatoes, sliced
Method: Brush top (not edges) of pizza with oil before final rise. After rise, add cheese, mixed with garlic. Top with sliced Roma tomatoes and sprinkles of Parmesan. Bake at 450 degrees for 15 minutes in a preheated oven on a preheated cookie sheet sprinkled with cornmeal.