Four-Cheese Pizza

1 10-ounce package refrigerated pizza dough
1/3 cup purchased pesto
1/2 cup shredded cheddar cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
1/2 cup semi-soft goat cheese (chevre), cut into small cubes

Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and
transfer to greased pan, pressing out dough with your hands. Build up
edges slightly. Prick generously with a fork. Bake in a 425 F oven
for 7 to 10 minutes or until lightly browned.
Spread the pesto over hot crust. Sprinkle cheddar cheese over one-fourth
of the pizza crust. Sprinkle mozzarella cheese over another one-fourth of
the pizza crust. Sprinkle fontina cheese over another one-fourth of the
pizza crust. Sprinkle chevre over remaining one-fourth of the crust. Bake
about 12 minutes more or until cheese melts. Makes 24 appetizer servings.

Jenn B aka Mom2Sam and Tiny

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