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1
Put the sun-dried tomatoes in a small bowl and cover with hot tap water.
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2
Let soak, stirring occasionally, for 30 minutes.
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3
Drain and pat dry.
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4
Put back in the bowl and add the red wine, balsamic vinegar, and olive oil and let sit, stirring occasionally, at least 1 hour.
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5
Wrap the head of garlic in aluminum foil and roast in oven at 400F (200C) for about 30 minutes.
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6
Leave garlic in foil and refrigerate until cool, about 30 minutes.
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7
When cool, carefully peel cloves and slice into halves or thirds, and set aside.
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8
Make dough: In a stand mixer fitted with a dough hook, combine the sugar, yeast, cornmeal, salt, and 1 cup of the flour, and mix for 15 seconds on a medium-low speed.
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9
While dry ingredients are mixing, combine water and oil.
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10
While motor continues to run, slowly add liquid ingredients in a steady stream.
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11
Then add remaining 23 cup flour in 13 cup incremenmts, and mix until stiff dough forms and pulls away from sides of bowl.
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12
Knead for 2 minutes more.
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13
Put dough in a deep and cover with plastic wrap.
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14
Let dough rise in a warm place 1 hour, or until doubled in bulk.
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15
While dough is rising, make the pesto: Put garlic, Parmesan cheese, salt, and pine nuts in a food processor or blender and process until coarsely chopped and well mixed.
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16
Add basil and 2 or 3 tablespoons of the oilve oil and pulse until a thick paste forms.
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17
Add half of the remaining oil and process for about 10 seconds until all basil is chopped fine but not pureed.
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18
Transfer pesto to a bowl and stir in the remaining olive oil.
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19
Assembly: Preheat oven.
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20
When the dough is ready, punch it down and roll it out on a lightly floured surface to a thin disk about 16 to 18 inches in diameter.
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21
Fold the outer edge in about 1/2 an inch and pinch down to seal.
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22
Spread pesto evenly over crust.
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23
Space sun-dried tomatoes evenly across the crust, skin side up.
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24
Sprinkle pine nuts and roasted garlic slices evenly over pizza, then top with Fontina slices, spaced evenly.
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25
Sprinkle a little cornmeal on the baking stone.
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26
Carefully transfer the pizza to the baking stone and reduce heat to 400F (200C).
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27
Bake until the crust is golden and the cheese is brown and bubbly, about 20 minutes.
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28
Let cool for a few minutes before slicing.
