Olive Garden Raspberry Mousse Cheesecake
INGREDIENTS:
-----waldine van geffen vghc 1 1/2 tb Milk
2 6" ready-to-serve seasoned 1/4 ts Salt
-- thick pizza crusts Toppings
Cheese filling 1/4 c Green onions; slice
1/2 c Ricotta 1/3 c Black olives; dice
1/4 c Parmesan; grate 1/3 c Tomatoes; seed; chop
1/4 c Mozzarella; shred 1/2 c Mozzarella; grate
1/4 c Fontina; shred ds Oregano
1 tb Yellow onions; mince ds Basil
-----waldine van geffen vghc 1 1/2 tb Milk
2 6" ready-to-serve seasoned 1/4 ts Salt
-- thick pizza crusts Toppings
Cheese filling 1/4 c Green onions; slice
1/2 c Ricotta 1/3 c Black olives; dice
1/4 c Parmesan; grate 1/3 c Tomatoes; seed; chop
1/4 c Mozzarella; shred 1/2 c Mozzarella; grate
1/4 c Fontina; shred ds Oregano
1 tb Yellow onions; mince ds Basil
Combine all ingredients for the filling and mix thoroughly. Divide the filling in half and spread on each crust. Prepare toppings and divide in half.
Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375~ oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges.
Sprinkle green onions, olives and tomatoes over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. Bake in a 375~ oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut into 6 wedges.