Ingredients
- 1 (12-inch) deep-dish stoneground cornmeal pizza crust
- 8 ounces mozzarella cheese, grated
- 2 ounces fontina, grated
- 1 red onion, thinly sliced
- 2 to 3 tomatoes, thinly sliced
- 1/4 cup chopped green olives
- 2 tablespoons capers
- Pinch crushed red pepper
- 3 tablespoons julienned basil
Directions
Preheat the oven to 450 degrees F.
Fit the crust into a 12-inch pie plate. Evenly spread the mozzarella, fontina, and onions over the crust. Top with a single layer of tomatoes, and then sprinkle with olives, capers and red pepper. Bake the pizza until the crust is brown and the cheese is melted, about 15 minutes. Remove the pizza from the oven. Scatter basil over the top, cut it into wedges and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By angelique_1685242
Montara, CA
on April 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
@David You can still buy Vicolo pizza as "take and bake" (even just the crusts at many Costcos and Whole Foods.
Best pizzas ever.
Sadly this recipe is nothing without the crust though.
By David in Salvador
on June 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Vicolo's was absolutely the best pizza ever. I can't believe they went out of business. Since they did, is there any reason the recipe for the crust remains a secret? Please post it!!!! Thank you.
Read all 2 reviews