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Cameron’s Four Cheese Pizza
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.
Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4.
INGREDIENTS
12 ounces (1/2 recipe) Pizza Dough (see separate recipe in Dough & Crust section)
2 tablespoons prepared Pesto (see separate recipe in Sauces & Dressings)
2 tablespoons Oven-Dried Tomatoes, cut into thin slices
(see separate recipe in Appetizers, Salads & Entreés)
1 cup grated mozzarella cheese
3/4 cup grated Fontina cheese (3 ounces)
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 tablespoons freshly grated Parmesan cheese
6 to 8 large fresh basil leaves, cut into chiffonade
METHOD
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.
PREPARATION
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.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random
House; 1st edition (November 7, 2000)
FG_FoodProc Manual2 7/7/06 3:54 PM Page 53