Four Cheese Pizza

Makes 6 servings

• 1/2 cup Penn Maid® Low Fat Cottage Cheese
• 1/4 cup Parmesan cheese, finely grated
• 1/4 cup Romano cheese, finely grated
• 1 Tbsp each chopped fresh oregano, parsley and basil
• 2 Tbsp olive oil
• 1 11-inch pre-baked thin crust pizza shell
• 1/4 cup plum tomatoes, chopped
• Freshly ground black pepper to taste
• 1/4 cup Part-Skim Mozzarella Cheese, shredded

Preheat oven to 450°F. In a medium bowl combine the first three cheeses with the fresh herbs; mix well and set aside. Lightly brush the olive oil over the crust. With a teaspoon, drop the cheese mixture evenly over the crust, then scatter the tomatoes over the cheese. Season with pepper to taste and top with the mozzarella. Bake 15 to 20 minutes. Let rest five minutes or more before cutting.

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