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For the pizza dough: In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
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In a mixer fitted with a dough hook, combine the flour and the salt.
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Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
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4
The pizza dough can also be made in a food processor fitted with the steel blade.
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Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.
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Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes longer.
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The dough should be smooth and firm.
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Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
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When ready, the dough will stretch as it is lightly pulled.
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Divide the dough into 4 balls, about 6 ounces each.
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Work each ball by pulling down the sides and tucking under the bottom of the ball.
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Repeat 4 or 5 times.
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Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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Cover the dough with a damp towel and let rest 15 to 20 minutes.
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At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
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To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
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Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle.
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If you find this difficult to do, use a small rolling pin to roll out the dough.
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Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza.
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Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
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Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
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When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings
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Preheat the over to 250 degrees F.
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In a pot of boiling water, blanch tomatoes.
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Drain and refresh in ice water.
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Drain.
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Peel, core, cut into quarters, and remove seeds.
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Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down.
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Drizzle generously with olive oil.
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Sprinkle with thyme and garlic.
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In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
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Bake until the tomatoes begin to shrivel, about 1 hour.
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When the tomatoes are cool enough to handle, transfer to a container.
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Pour olive oil over and cover the container.
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Refrigerate and use as needed.
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In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed.
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Add the oil, a few drops at a time, until you have a smooth paste.
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Pesto can also be made in a blender.
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Pour in the oil first, then the garlic, nuts, and finally the basil leaves.
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Blend on low to a smooth paste.
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Season with the kosher salt.
