Pizza with sun-dried tomatoes and four cheeses

Ingredients:

Pizza dough

• 1 pack of active dry yeast or fresh yeast
• 1 teaspoon of honey
• 1 cup warm water (40-46°C)
• 3 cups premium flour
• 1 teaspoon coarse salt
• 1 tbsp olive oil, plus a little more for greasing

Filling for 2 pizzas (20 cm diameter)

• 350 g (1/2 serving) pizza dough (see recipe below)
• 2 tablespoons classic pesto sauce (see recipe below)
• 2 tablespoons thinly sliced ​​sun-dried tomatoes (see recipe below)
• 3/4 cup (85 g) mozzarella, grated on a coarse or medium grater
• 3/4 tbsp. grated forntina cheese
• 55 g crumbled goat cheese
• 2 tbsp. l. grated parmesan
• 2 Roma plum tomatoes, stemmed and cut into 1/2 wedges
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 6-8 large basil leaves, shredded

Sun-dried tomatoes

• 900 g plum tomatoes (about 12 medium-sized) of the Rome variety
• 1/2 cup olive oil, plus more if needed
• 1 teaspoon chopped fresh thyme leaves
• 6 crushed garlic cloves
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 1/2 teaspoon sugar

Classic pesto sauce

• 12 medium fresh basil leaves, washed, dried and coarsely chopped
• 3 medium cloves garlic, coarsely chopped
• 2 tbsp lightly toasted pine nuts
• A pinch of salt
• 3 tbsp. l. olive oil

Preparation:

1. Dough for 4 pizzas (20 cm diameter): In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
   
   In a stand mixer fitted with a dough hook, combine the flour and salt. Add the olive oil, yeast mixture, and the remaining 3/4 cup water and mix on low speed until the dough begins to pull away from the sides of the bowl and the dough hooks, about 5 minutes. Pizza dough can also be made in a food processor fitted with the blade attachment. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
2. Place the dough on a clean work surface and knead it by hand for 2-3 minutes or longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm place for 30 minutes. When the dough has risen, it will stretch when gently pulled.
   
   Divide the dough into 4 balls, each weighing approximately 170 grams (6 oz). Work with each ball separately, stretching the edges and tucking them under the bottom. Repeat 4-5 times. Then, on a smooth, unfloured surface, roll the dough with the palm of your hand until the surface 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 dough can be wrapped in plastic wrap and refrigerated for up to 2 days.
3. Place a pizza stone on the rack in the middle of the oven and preheat the oven to 260°C.
   
   To make each pizza, roll the dough ball in flour, shake off any excess, place it on a clean, lightly floured surface, and begin to stretch it. Press the dough in the center, stretching it into circles 20-25 cm in diameter, leaving the outer edges slightly thicker than the crust itself. If you have difficulty doing this, roll the dough with a small rolling pin, pressing in the right places. Lightly brush the inside of the crust with pesto sauce and sprinkle evenly with sun-dried tomatoes.
4. Top the pizza with mozzarella and fontina cheese, top with sliced ​​Roma tomatoes, then sprinkle with goat cheese, oregano, thyme, and finally, Parmesan cheese. Bake on a pizza stone until the crust is nicely browned, about 10-12 minutes.
   
   Once you remove the pizza from the oven, transfer it to a cutting board, sprinkle with chopped basil leaves, cut the pizza into slices and serve immediately.
5. For sun-dried tomatoes: Preheat oven to 120°C.
   
   Blanch the tomatoes in a saucepan of boiling water. Drain and plunge the tomatoes into ice water to make the skins easier to peel. Peel and core, cut into quarters, and remove the seeds.
6. Line a baking sheet with parchment paper and arrange the tomato quarters, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar and sprinkle the mixture over the tomatoes.
   
   Roast the tomatoes until they begin to shrivel, about an hour. When the tomatoes are cool enough to handle, transfer them to a container. Pour olive oil over the sun-dried tomatoes and seal the container. Refrigerate and use as needed. Yield: 1 1/4 cups.
7. For classic pesto sauce: Using a mortar and pestle, thoroughly crush the basil, garlic, pine nuts, and salt. Add the oil a few drops at a time until a smooth paste forms.
   
   Pesto can also be made in a blender. First, pour in the oil, then add the garlic, pine nuts, and finally the basil leaves. Blend on low speed until a smooth paste forms. Season with salt. Yield: 1/4 cup.