FG_FoodProc Manual2 7/7/06 3:54 PM Page 53
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
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
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
1Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
2On a lightly floured surface, stretch or roll out the dough into one 10- inch round or two
3Sprinkle 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)
Sauces and Dressings
51 | 52 |