Cameron's Four-Cheese Pizza

Recipe Ingredients

1/2		Pizza Dough - (see recipe)
2 tablespoons	30ml	Pesto - (see recipe)
2 tablespoons	30ml	Oven-Dried Tomatoes - (see recipe),
		Cut into thin slices
1 cup	146g / 5.1oz	Grated mozzerella cheese
3/4 cup	109g / 3.8oz	Grated Fontina cheese - (3 oz)
2		Roma tomatoes - ends trimmed,
		And cut into 12 slices
2 oz	56g	Goat cheese - crumbled
1 teaspoon	5ml	Chopped fresh oregano leaves
1 teaspoon	5ml	Chopped fresh thyme leaves
2 tablespoons	30ml	Freshly-grated Parmesan cheese
6 tablespoons	90ml	Fresh basil leaves - (to 8) - cut into chiffonade (large)

Recipe Instructions

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.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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