Cameron's Four-Cheese Pizza
Recipe By: Wolfgang Puck at http://www.cooking.com/wolfgang/
Serving Size: 3
Categories: Pizza, Main Dish
Pizza Dough
2 tablespoon Pesto
2 tablespoon 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 tablespoon freshly-grated Parmesan cheese
6 large fresh basil leaves - (to 8); 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 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.
Comments: When my son Cameron was younger, this was the only pizza he
would eat. He told me just what he wanted on his pizza, and he's
eaten it the same way ever since.
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.
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