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1
For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
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2
In a mixer with a paddle attachment, combine the flour and salt.
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3
With the mixer running on low speed, drizzle in the olive oil and mix until combined.
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4
Pour in the yeast mixture and mix until combined.
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5
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in.
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6
Form a ball and toss to coat the dough ball in the olive oil.
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7
Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
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8
Preheat the oven to 500 degrees F.
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9
To prepare the dough for the pizza assembly: Divide the dough into two equal parts.
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10
Roll out one part as thinly as possible and place on a baking sheet.
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11
Repeat with the second piece of dough.
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12
For the basic pepperoni pizza: Spread the sauce over the pizza base.
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13
Top with the sliced mozzarella and pepperoni.
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14
For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper.
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15
Pour the jar of pesto onto the dough and spread evenly.
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16
Add the mozzarella, fontina, goat cheese and Pecorino Romano.
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17
Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
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18
For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet.
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19
Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden).
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20
Pour it into a mixing bowl and allow to cool slightly.
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21
Add the tomatoes, balsamic, basil and some salt and pepper to the bowl.
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22
Toss to combine, and then taste and add more basil if needed, and more salt if needed.
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23
Set aside.
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24
Top the four cheese pizza with the tomato basil salad.
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25
Cut the pizzas into slices and serve.
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26
Add a tablespoon or so of olive oil into a hot pan over medium-high heat.
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27
Throw in the garlic and chopped onions and give them a stir.
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28
Cook until the onions are soft, 4 to 5 minutes.
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29
Add the chicken broth, whisking to deglaze the bottom of the pan.
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30
Cook until the liquid reduces by half.
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31
Add the crushed tomatoes and stir to combine.
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32
Add salt and pepper to taste and a pinch of sugar.
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33
Add the dried oregano and basil.
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34
Reduce the heat to low and simmer for 30 minutes.
