I lightly drizzled Extra Virgin Olive Oil on the crust, laid out slices of a Yellow Pineapple and Yellow Plum Roma heirloom tomatoes, spread some shredded Fontina and crushed black olives over the top and dusted with fresh, chopped oregano from our spice garden. Another drizzle of EVO and into the oven!
It was amazing. The only thing I would change is NOT drizzling olive oil under the tomatoes. It made them slide a bit when taking bites. I'd put the cheese on the bottom.