Cameron’s Four-Cheese Pizza

By á-170456

Ingredients

• 1/2 recipe Pizza Dough (see recipe)
• 2 tablespoons Pesto (see recipe)
• 2 tablespoons Oven-Dried Tomatoes (see recipe), cut into thin slices
• 1 cup grated mozzerella cheese
• 3/4 cup grated Fontina cheese - (3 oz)
• 2 Roma tomatoes ends trimmed, and cut into 12 slices
• 2 ounces goat cheese crumbled
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons freshly-grated Parmesan cheese
• 6 large fresh basil leaves - (to 8) cut into chiffonade

Details

Servings 1

Preparation

Step 1

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.

On a lightly floured surface, stretch or roll out the dough into one 10-inch round or two 8-inch rounds. Transfer dough to wooden pizza paddle or lightly-floured cookie sheet. Brush lightly with Pesto and scatter the Oven-Dried Tomatoes evenly around the inner circle of the pizza.

Sprinkle with the mozzarella and Fontina cheeses, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan cheese. Slide pizza off paddle or cookie sheet onto hot pizza stone. Bake until the pizza crust is nicely browned, 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut into slices, and serve immediately.

This recipe yields one 10-inch or two 8-inch pizzas for 3 to 4 servings.

Wine Recommendation: Although it’s hard to see pizza with anything other than beer, there are some great wine pairings that you might like to try. Bonny Doon's Ca' del Solo and Edmunds St. John's Port 'o Call reds are perfect, and inexpensive, partners for this really cheesy pizza.