Pizza "Buona Lisa"

Ingredients:

• 450g pizza dough, thawed if frozen
• 0.5 cups roasted red and yellow peppers, cut into thin strips
• 10 cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 3 cloves garlic; 1 crushed, 2 chopped
• 2 tbsp. l. olive oil
• Premium flour for work
• Cornmeal, for dusting
• 170 gr. mozzarella, grated (about 1.5 tbsp.)
• 90 g provolone, grated (about 3/4 cup)
• 2 tbsp toasted pine nuts
• 110 g goat cheese, crumbled

Preparation:

1. Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 260°C.
2. In a bowl, combine roasted peppers, tomatoes, basil, and minced garlic with 1 tablespoon of olive oil and season with salt and pepper to taste. In a small skillet over medium heat, cook the chopped garlic in the remaining 1 tablespoon of olive oil until golden brown, about 1 minute. Cool slightly.
3. On a lightly floured surface, stretch or roll the pizza dough into a circle 12-14 inches in diameter. Generously dust a pizza peel or another upside-down baking sheet with cornmeal and place the dough on top. Drizzle with a little garlic oil and sprinkle with salt. Top with mozzarella and provolone cheese, top with the tomato-pepper mixture, then sprinkle with pine nuts and chopped garlic.
4. Place the pizza on a preheated pizza stone or inverted baking sheet and bake until the crust is golden and crispy and the cheese is melted, 10-15 minutes. Sprinkle with goat cheese and slice.