Ingredients

Wolfgang Puck named this pizza for his son, Cameron.

12 ounces ( 1/2 recipe) Pizza Dough (See recipe below)
2 tablespoons prepared pesto
2 tablespoons dried tomatoes, 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

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.
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 dried tomato slices evenly around the inner circle of the pizza. 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, 10-12 minutes.
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. Makes one 10-inch or two 8-inch pizzas; Serves 3-4.

Pizza Dough

Makes four 8-inch pizzas

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105-115 degrees)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Directions

Dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, 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.

Turn the dough out onto a clean work surface and knead by hand 2-3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.

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 4-5 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 it rest for 15-20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.