Sevings: 24 pieces

Prep: 20 minutes

Bake: 19 minutes

Ingredients Edit

  • 1 x 10-ounce package refrigerated pizza dough
  • ½ cup shredded cheddar cheese (2 ounces)
  • ½ cup shredded mozzarella cheese (2 ounces)
  • ½ cup shredded fontina cheese (2 ounces)
  • ½ cup semi-soft goat cheese (chèvre), cut into small cubes
  • Optional: Fresh chopped tomatoes on top

Directions Edit

  1. Lightly grease an 11 to 13-inch pizza pan.
  2. Unroll pizza dough and transfer to greased pan, pressing out dough with your hands.
  3. Build up edges slightly. Prick generously with a fork.
  4. Bake in a 425°F oven for 7 to 10 minutes or until lightly browned
  5. Spread the pesto over hot crust.
  6. Sprinkle cheddar cheese over ¼ of the pizza crust.
  7. Sprinkle mozzarella cheese over another ¼ of the pizza crust.
  8. Sprinkle fontina cheese over another ¼ of the pizza crust.
  9. Sprinkle chèvre over remaining ¼ of the crust.
  10. Add the chopped tomatoes on top.
  11. Bake about 12 minutes more or until cheese melts.

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