Course Anytime, Lunch


  • 1 7-Inch Kontos Foods' Pizza Parlor Crust (optional - grill for 1 min before topping grilled side up)
  • 1/8 Cup Extra Virgin Olive Oil
  • 1/2 Tbsp. Fresh Minced Garlic
  • 8-9 Slices Small Roma Tomatoes
  • 3 Oz. Shredded Whole Milk (Artisan) Mozzarella
  • 2 Oz. Fontina Cheese
  • 1 Oz. Freshly Grated Parmesan Cheese
  • 2 Oz. Feta Cheese (Greek Origin preferred)
  • 4 Fresh basil leaves (washed, dried, and julienne sliced)


  • With a convection oven, preheat oven to 375 degrees F.
  • With a conventional oven, preheat oven to 400 degrees F.
  • Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes.
  • Brush the Kontos Pizza Parlor Crust with the tomato marinade (leave tomatoes in the bowl).
  • Arrange tomato slices over top.
  • Spread mozzarella and shredded Fontina cheese evenly over top of tomato slices.
  • Top evenly with shredded Parmesan cheese, feta cheese and sliced basil leaves.
  • Place topped pizza into the oven, directly on rack for crispy crust or on a pan for soft crust.
  • (Note: Toaster Ovens are ideal for Kontos Foods Pizza Parlor Crusts!)
  • Convection Oven - Bake for 5-6 minutes. Conventional Oven - Bake for 6-8 minutes.
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