Instructions: 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 Oven-Dried Tomatoes 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 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 into slices, and serve immediately.

This recipe yields one 10-inch or two 8-inch pizzas for 3 to 4 servings.

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.

Wine Recommendation: Although it"s hard to see pizza with anything other than beer, there are some great wine pairings that you might like to try. Bonny Doons Ca del Solo and Edmunds St. Johns Port o Call reds are perfect, and inexpensive, partners for this really cheesy pizza.

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