Cameron"S Four Cheese Pizza Recipe

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Servings: 3


Cost per serving $1.87 view details
  • 1/2 x recipe Pizza Dough (see recipe)
  • 2 Tbsp. Pesto (see recipe)
  • 2 Tbsp. Oven-Dry Tomatoes (see recipe), cut into thin slices
  • 1 c. grated mozzerella cheese
  • 3/4 c. grated Fontina cheese - (3 ounce)
  • 2 x Roma tomatoes ends trimmed, and cut into 12 slices
  • 2 ounce goat cheese crumbled
  • 1 tsp minced fresh oregano leaves
  • 1 tsp minced fresh thyme leaves
  • 2 Tbsp. freshly-grated Parmesan cheese
  • 6 lrg fresh basil leaves - (to 8) cut into chiffonade


  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees.
  2. On a lightly floured surface, stretch or possibly roll out the dough into one 10-inch round or possibly two 8-inch rounds. Transfer dough to wooden pizza paddle or possibly lightly-floured cookie sheet. Brush lightly with Pesto and scatter the Oven-Dry Tomatoes proportionately 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 possibly cookie sheet onto warm pizza stone. Bake till the pizza crust is nicely browned, 10 to 12 min.
  4. 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.
  5. This recipe yields one 10-inch or possibly two 8-inch pizzas for 3 to 4 servings.
  6. Comments: 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.
  7. Wine Recommendation: Although it"s hard to see pizza with anything other than beer, there are some great wine pairings which you might like to try. Bonny Doon's Ca' del Solo and Edmunds St. John's Port 'o Call reds are perfect, and inexpensive, partners for this really cheesy pizza.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 3 servings
Calories 229  
Calories from Fat 171 75%
Total Fat 19.33g 24%
Saturated Fat 9.99g 40%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 424mg 18%
Potassium 52mg 1%
Total Carbs 1.3g 0%
Dietary Fiber 0.3g 1%
Sugars 0.76g 1%
Protein 12.94g 21%
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