PETERSON’S
Easy Four-Cheese Pizza
1 loaf ciabatta bread 2 ounces Frico Holland Gouda,
1 garlic clove shredded
2-3 tablespoons olive oil 2 ounces Denmark’s Finest
6 tablespoons tomato sauce Creamy Havarti, shredded
1 small red onion, sliced thin 2 ounces Rosenborg Blue,
1 2 tablespoons chopped cut in /2-inch cubes
pitted olives A few pine nuts
Salt A few basil leaves or
Coarsely ground pepper sprigs of rosemary
2 ounces Emmi Emmental,
sliced in thin 2-inch strips
1. Preheat oven to 425°F.
2. Cut ciabatta in half lengthwise. Rub garlic on each ciabatta half. Brush
with olive oil, spread on tomato sauce, and add onions and half of olives.
Season to taste with salt and pepper.
3. Cover with slices of Emmental. Then sprinkle evenly with shredded Gouda
and Havarti. Top off with chunks of blue cheese. Sprinkle with pine nuts and
the remaining olives.
4. Bake for 10-12 minutes, or until bubbling and golden brown. Cut into
serving portions and garnish with basil or rosemary. Makes 2-3 servings.
