Gorgonzola Pizzette

Course Appetizer, Main Course

6 oz Gorgonzola crumbled
12 cherry tomatoes quartered
2 tsp flavored PRIMO EVOO of your choice (Wild Mushroom & Sage, Cilantro-Roasted Onion, Tuscan Herb, Garlic, or Basil)
¼ cup fresh basil leaves torn into pieces
salt & ground black pepper to taste

Preheat oven to 475°F. Place six bases on lightly oiled cookie tin dusted with cornmeal.
Sprinkle gorgonzola cheese over the bases. Top with tomatoes, pressing them gently into the dough.
Bake until pizzettes are golden brown, about 10 minutes. Drizzle pizzettes with oil and sprinkle them with basil. Season with salt and pepper.