Angelina’s French cheese pizza

1 – 12″ thin pizza crust

1 large ripe tomato ( sliced into thin slices )

1 cup Ile de France Goat Cheese( at room temperature)

1 cup chopped up Ile de France Brie Cheese (at room temperature )

1 cup chopped up Ile de France Camembert Cheese ( at room temperature)

1 cup grated Romano Cheese

4 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons crushed dried red pepper

1 teaspoon salt

1 teaspoon pepper

pizza stone

2 tablespoons olive oil to spread on pizza stone

1 pizza cutter

2 tablespoons dried Italian seasonings

preheat oven to 450 degrees F. for at least 30 minutes before baking pizza

Directions:

Mix the 1 cup Ile de France Goat Cheese in a bowl with theĀ  4 tablespoons olive oil , 1 tablespoon minced garlic, 2 tablespoons crushed red pepper , 1 teaspoon salt & 1 teaspoon pepperĀ  . Blend together well.Put a side. Spread the 2 tablespoons olive oil on pizza stone or mist it on . Put the 12 ” pizza crust onto the pizza stone . Spread the Ile de france Goat Cheese mixture evenly over the pizza crust . Put the sliced tomatoes evenly on top of the Iile de France Goat Cheese Mixture , over the pizza. Next spread the 1 cup of chopped Ile de France Brie Cheese ,evenly over the tomatoes . Next spread the 1 cup chopped up Iile de France Camembert Cheese ,evenly over the pizza . Sprinkle the 2 tablespoons dried Italian seasonings over top of the pizza ,evenly. Place the pizza stone with the pizza on top in the oven on the middle rack. Back for about 10 minutes or until the crust is golden. Take out of the oven and place on a hot pad. Be careful the pizza stone is hot and heavy. Sprinkle the pizza evenly with the grated Romano cheese , cut and serve.

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