Four-Cheese Pizza with Roasted Tomatoes

Makes one pizza

1       tablespoon olive oil
1       cup cherry tomatoes
8       to 10 ounces prepared pizza dough (we recommend Neapolitan-
         style [page 13] or New York-style [page 13]), room
         temperature for at least 1 hour
         unbleached all-purpose flour, for dusting
¼      cup (2 ounces) ricotta cheese
¼   cup shredded mozzarella
¼      cup shredded fontina
1      tablespoon grated Parmesan, for garnish
1      teaspoon fresh oregano, for garnish

Nutritional information per serving (based on 8 servings):
Calories 147 (37% from fat) • carb. 18g • pro. 5g • fat 6g • sat. fat 2g chol. 70mg • sod. 250mg • calc. 65mg • fiber 1g

1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
2. Heat the oil in a medium skillet over medium-high heat. Add
the tomatoes and cook, shimmying them around the pan, until
they blister and the skins begin to burst. Remove the pan from
the heat and set aside.
3. Stretch the pizza dough out to a 10- to 12-inch round.
4. Transfer the dough to the pizza peel generously dusted
with flour.
5. Spread the ricotta evenly around the center of the pizza dough,
leaving a 1-inch border.
6. Sprinkle the mozzarella and fontina over the ricotta, followed
by the tomatoes.
7. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
8. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
9. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven, or
bake for about 1 more minute. Slide the pizza onto a cutting
board. Garnish with the Parmesan and oregano. Slice and serve.