Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Olive oil - extra virgin Chopped, or 2 tsp dry
1 ts Crushed red pepper 6 Tomatoes, plum, cored --
1/2 lb Mozzarella cheese -sliced thin
1/2 lb Fontina cheese 6 oz Prosciutto -- thinly sliced
2 sm Bell peppers, red -- cored, 1 md Onion, red -- sliced thin
-seeded and sliced in rings 6 oz Goat cheese, mild --
4 Garlic cloves -- unpeeled -crumbled
1/4 c Basil leaves, fresh --

Preheat oven to 500 degrees. Combine 4 Tbsp of the oilive oil and the
crushed red pepper. Let stand. Grate mozzarella and fontina in a
bowl. Toss until mixed. Cover and refrigerate until needed.

Heat remaining 1 Tbsp olive oil in large skillet over med-high heat.
Saute red bell peppers until softened, about 3 minutes. Transfer to
bowl and Blanch garlic in saucepan of boiling water for 4 minutes.
Drain and peel. Slice garlic paper-thin and reserve.

Brush the prepared pizza crusts with the red pepper oil. Sprinkle
basil over. Place an even layer of mozzarella-fontina mixture over
crusts. Layer peppers, garlic, prosciutto and onion over cheese. Top
with tomato slices then goat cheese. *Can be prepared up to this
point and refrigerated up to 2 hours before baking.

Bake in preheated 500 degree oven until crust is golden brown and top
is bubbly, about 20 minutes.

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