Provençal-Style Cheese Pizza
From: Gisele, Aylmer
Comments: A real explosion of colors and tastes!
For a change, use Brick or Emmenthal Canadian cheeses instead of Swiss cheese.
A frozen pizza crust can also be used [follow directions on the wrapping].
'Herbes de Provence': a mixture of rosemary, thyme, basil, marjoram and savory.
Servings: 4 to 6
IngredientsPreparation
  • 6 Italian tomatoes, sliced
  • 1 tablespoon [15 mL] salt
  • 1 half-baked [12-inch] 30-cm pizza crust or flat bread, Italian-style of course
  • 1 1/2 teaspoons [75 mL] 'Herbes de Provence'
  • 1/2 pound [227 g] grated Canadian Swiss Cheese
  • 1/4 teaspoon [1 mL] nutmeg
  • Pepper, to taste
  • 3 tablespoons [45 mL] freshly chopped basil
    or
    1 tablespoon [15 mL] dried basil
  • 1 tablespoon [15 mL] extra-virgin olive oil
  • 8 large pitted ripe olives, halved
  • Arrange Italian tomato slices into a large bowl; sprinkle with salt and then leave to drain for approximately 30 minutes.
  • Dry Italian tomato slices onto paper towels, patting delicatly.
  • Preheat oven to 450°F [230°C].
  • Arrange pizza crust onto a pizza sheet; sprinkle crust with 'Herbes de Provence' and then with grated Swiss Canadian cheese.
  • Arrange dried Italian tomato slices all over dough, into circles.
  • Season with nutmeg and pepper; sprinkle with basil.
  • Sprinkle with olive oil and then garnish with ripe olive halves.
  • Bake into preheated oven for 6 minutes, or until cheese is melted and crust is lightly browned.
  • Broil for 2 minutes, watching carefully.
  • Delicious hot or lukewarm.