buona lisa pizza

courtesy of: food network magazine
adapted from: buono's
submitted by: missi
serves: 2-4

- 1/2c thin strips roasted yellow or red peppers
- 10 cherry tomatoes, halved
- 1/4c sliced fresh basil
- 3 cloves garlic, 1 minced, 2 sliced
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 lb pizza dough, if frozen, thawed
- all purpose flour for dusting
- cornmeal for dusting
- 6oz shredded mozzarella cheese
- 3oz shredded provolone cheese
- 2 tbsp pine nuts, toasted
- 4oz crumbled goat cheese

1. place a pizza stone or an inverted baking sheet on the bottom rack of an oven and preheat to 500.

2. toss the roasted peppers, tomatoes, basil, and minced garlic with 1 tbsp olive oil in a bowl; season with salt and pepper. cook the sliced garlic in the remaining tbsp of oil in a small skillet over med-high heat until golden, about 1 min. cool slightly.

3. stretch or roll out the pizza dough into a 12-14" round lightly floured surface. generously dust a pizza peel or another inverted baking sheet with cornmeal and place the pizza dough on top. drizzle with a little fo the garlic oil and season with salt. top with the mozzarella, provolone, and tomato-pepper mixture, then sprinkle with pine nuts and sliced garlic.

4. slip the pizza onto the preheated pizza stone or inverted baking sheet and cook until the crust is golden and crisp and the cheese is melted, about 15 min. top with goat cheese before slicing.

image: food network magazine