Cheese Pizza

Ingredients

For the pizza dough:

• 1 package active dry or fresh yeast
• 1 teaspoon honey
• 1 cup warm water, 105 to 115 degrees F
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoons extra-virgin olive oil, plus additional for brushing

For the pizza:

• 12 ounces (1/2 recipe) pizza dough
• 2 tablespoons pesto, recipe follows
• 2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices
• 3/4 cup shredded or grated mozzarella, about 3 ounces
• 3/4 cup grated Fontina
• 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
• 6 to 8 large fresh basil leaves, cut into chiffonade

Directions

For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processorfitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warmspot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled.

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. 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 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Yield: Makes 4 (8-inch) pizzas

For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.

Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano,thyme, and finally the Parmesan. Bake on the pizza stone until thepizza crust is nicely browned, about 10 to 12 minutes.

When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.

Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings