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Cameron’s Four-Cheese Pizza

12 ounce s
( 1/2 recipe) Pizza Dough (See separate recipe)
2 tablespoon s
prepared Pesto (see separate recipe)
2 tablespoon s
Oven-Dried Tomatoes (See separate recipe), cut into thin slices
1 cup
grated mozzerella cheese
3/4 cup
grated Fontina cheese (3 ounces)
Roma tomatoes, ends trimmed and cut into 12 slices
2 ounce s
goat cheese, crumbled
1 teaspoon
chopped fresh oregano leaves
1 teaspoon
chopped fresh thyme leaves
2 tablespoon s
Freshly grated Parmesan cheese
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
  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. 

Note: Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.

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.

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.

Average: 2.9 (14 votes)

About this Recipe

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.


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