1 large clove garlic, peeled, minced
2 tablespoon olive oil
1 large (10 ounce) purchased thin pizza crust
4 ounces Wisconsin Asiago cheese, v
4 ounces Wisconsin Fancy Parmesan cheese, grated
4 ounces Wisconsin Fresh Mozzarella cheese, drained sliced 1/8-inch thick (available in deli departments)
3 large Roma tomatoes, sliced in 1/8-inch sliced
4 tablespoons stemmed basil leaves, cut in thin slivers
Pre-heat oven with pizza stone to 475.
Heat garlic and olive oil together in small skillet over medium-high heat for 2 minutes, until garlic is golden brown. Brush garlic oil mixture evenly over top of pizza crust. Sprinkle Wisconsin Asiago and Wisconsin Parmesan cheeses evenly over pizza crust. Top with a slightly overlapping layer of tomato slices; top tomatoes with fresh Wisconsin Mozzarella slices. Sprinkle with basil. Carefully slide filled pizza crust onto hot stone. Bake for about 8 minutes or until cheeses are melted.
Serve with a tossed green salad with ripe and green pitted olives and a bottled red wine vinaigrette dressing.