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.
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