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Recipe courtesy of Patricia Unterman

Show: The Best Of

Episode: Pizza Places

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 6 large slices

Level:: Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Patricia Unterman, Vicolo Pizza, San Francisco, CA

My Private Notes

Name: Vicolo Pizza Primavera
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 large slices
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