Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            2 pound  uncut sourdough or italian bread -- (9-in. diameter)
                        -- round
                        olive oil
  1 1/4           cups  grated fontina cheese
  1 1/2           cups  grated provolone cheese
  1 1/4           cups  crumbled frta cheese
  1 1/2      teaspoons  dried oregano
     1/2      teaspoon  dried crushed red pepper -- (generous)
     2/3           cup  chopped seeded tomatoes
     1/2           cup  chopped pittrd kalamata olives or other
                        brine-cured black olives

Preparation:

Preheat oven to 350ø. Cut two 1/2-inch thick rounds from center of bread (reserve remaining bread for another use). brush bread on both sides with oil; place on bak- ing sheet. Bake until befinning to crisp, about 15 minutes. Cool 5 minutes. Top each bread round with half of the cheeses, oregano and crushed red pepper. Sprinkle with half of tomatoes and olives. Bake bread rounds until cheese melts and bottoms are crisp; about 15 minutes. Cut into wedges.

Nutritional Information:

178 Calories (kcal); 13g Total Fat; (67% calories from fat); 13g Protein; 1g Carbohydrate; 34mg Cholesterol; 438mg Sodium