Cameron's Four Cheese Pizza - Wolfgang Puck

Recipe Ingredients

12 oz	340g	Pizza dough - ( 1/2 recipe)
2 tablespoons	30ml	Prepared pesto
2 tablespoons	30ml	Oven-dried tomatoes - cut into thin slices
1 cup	146g / 5.1oz	Mozzarella cheese - grated
3/4 cup	109g / 3.8oz	Fontina cheese - grated
2		Roma tomatoes - ends trimmed and cut into 12 slices
2 oz	56g	Goat cheese - crumbled
1 teaspoon	5ml	Fresh oregano leaves - chopped
1 teaspoon	5ml	Fresh thyme leaves - chopped
2 tablespoons	30ml	Parmesan cheese - freshly grated
6 tablespoons	90ml	Fresh basil leaves - cut into chiffonade (large) to 8

Recipe Instructions

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.

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

2. 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.

3. 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.

Preparation Time: 15 Minutes

Cooking Time: 12 Minutes Makes one 10-inch or two 8-inch pizzas

Source:
Wolfgang Puck

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