Four Cheese Pizza
12 ounces pizza
dough
2 tablespoons prepared pesto
2 tablespoons
oven-dried tomatoes, cut into thin slices
1 cup grated
mozzarella
3/4 cup grated fontina cheese (3 ounces)
2 Roma tomatoes, ends trimmed, cut into 12 slices
2 ounces
goat cheese, crumbled
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons freshly
grated Parmesan cheese
6 to 8 large fresh basil leaves, cut
into chiffonade
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 inner circle of the pizza.
Sprinkle with mozzarella and fontina cheeses, arrange the slices of the Roma
tomatoes, then sprinkle with the goat cheese, oregano, thyme and Parmesan
cheese. Slide pizza off paddle or cookie sheet onto hot pizza stone.
Bake until the pizza crust is nicely browned, about 12 minutes.
