PEAR and TOMATO PIZZA
Tom Bogsley - Cherry Hill

1 cup shredded mozzarella cheese
1 tsp oregano (crushed)
1 tsp dried basil (crushed)
1 large (16-oz) Italian bread shell or prepared pizza crust
1 large tomato (thinly sliced)
1 16-oz can pear halves (drained)
2 tbsp grated Parmesan cheese
1/4 tsp coarsely ground pepper

Toss mozzarella cheese with oregano and basil; sprinkle over bread shell. Arrange tomatoes on cheese layer. Slice pear halves, leaving small end intact; fan over tomatoes. Combine Parmesan cheese and pepper; sprinkle over top. Bake at 425 degrees for 12 to 18 minutes or until browned and thoroughly heated.

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