Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | Print Friendly Version

Serving Size: Makes one 10-inch or two 8-inch pizzas; Serves 3 to 4

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.

12 ounces (1/2 recipe) Pizza Dough (see separate recipe)
2 tablespoons prepared Pesto (see separate recipe)
2 tablespoons Oven-Dried Tomatoes (see separate recipe), cut into thin slices
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

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.