Pesto Pizza

• Cornmeal
• 1/2 recipe basic pizza dough (see recipe)
• 2 tablespoons pesto (see recipe)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Italian Fontina cheese

1. Preheat oven to 475 degrees.
2. Lightly oil a 12-inch pizza pan and dust it with cornmeal.
3. Roll and stretch the dough to fit pan, leaving a thicker rim along the edge.
4. Spread dough evenly with pesto.
5. Mix cheeses together and sprinkle evenly over the pesto.
6. Place pizza on bottom shelf of preheated oven and bake until the crust has browned and the cheese is bubbly and just turning golden, about 20 minutes.
7. Serve at once.

cornmeal, recipe basic pizza, pesto, mozzarella cheese, freshly grated parmesan cheese, freshly grated italian

Taken from cooking.nytimes.com/recipes/6683 (may not work)