Operating instructions

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Cameron’s Four Cheese Pizza
Makes one 10-inch pizza or two 8-inch pizza’s
INGREDIENTS
12 ounces (1/2 recipe) Pizza Dough (See recipe, p. 49)
2 tablespoons prepared Pesto, store-bought
2 tablespoons Sun-Dried Tomatoes, store-bought, 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
METHOD
1 Preheat the lower pizza oven to 400°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 a wooden
pizza paddle or lightly-floured cookie sheet. Brush lightly with Pesto
and scatter the Sun-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 rack. Bake until the pizza
crust is nicely browned, 10 to 12 minutes.
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.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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Pizza Dough cont.
5 Preheat the lower oven to 400° F.
6 Divide dough equally into 4 balls. Pull down the sides and tuck under
the bottom of each ball. Then on a smooth, unfloured surface, roll
the ball under the palm of your hand until the top of the dough is
smooth and firm, about 1 minute. Cover the dough with a damp
towel and let rest for 15 - 20 minutes. At this point, the balls can be
wrapped in plastic and refrigerated for up to 2 days.
7 To prepare each pizza, dip each ball into flour, shake off excess and
place onto a clean, lightly floured surface. Press down on the center,
spreading the dough into an 8-inch circle, with outer border a little
thicker than the inner circle. You can also use a small rolling pin.
Lightly brush the inner circle of the dough with oil and arrange the
toppings of your choice over the inner circle.
8 Using a lightly floured baker’s peel or a rimless flat baking tray,
slide the pizza onto the lower oven pizza rack and bake until the
pizza crust is nicely browned, 10 - 12 minutes. Transfer the pizza to a
firm surface and cut into slices with a pizza cutter or very sharp
knife. Serve immediately.
Caution: Oven is very hot. Be careful as you place the pizza into and
Remove from the oven.
Recipe courtesy Wolfgang Puck.
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