Canyon Recipe
Pesto Sauce, Fresh Mozzarella, Fontina, Gouda, Pistachio, Rosemary, Dried Cherries, Red Onion
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Ingredients
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Dough & Base
Sauce
Cheeses
Toppings & Garnish
Method
Dough & Oven Prep
If using refrigerated dough, let it rest at room temperature for 30 minutes so it becomes pliable. Brush the top of the dough lightly with 1 tablespoon olive oil to aid browning and prevent soggy center.
Sauce
In a small bowl, stir together 3 tablespoons basil pesto with 1/2 teaspoon lemon zest and 1/4 teaspoon black pepper. This brightens the pesto and balances the richness of the cheeses.
Spread the pesto mixture evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to thinly and evenly coat the surface.
Cheeses
Distribute the cheeses in layers for even melting: first sprinkle the shredded fontina (3 oz) evenly over the pesto, then scatter the torn fresh mozzarella (6 oz) in small clusters so there are pockets of gooey cheese, and finish with the shredded gouda (2 oz) sprinkled lightly to add a toasty, caramelized flavor.
Avoid piling too thickly; aim for an even single-to-medium layer so the crust cooks through and the cheeses melt together.
Toppings & Bake
Evenly distribute the thinly sliced red onion (1/2 cup), chopped dried cherries (1/4 cup), and about half of the chopped pistachios (2 tablespoons) over the cheeses. Scatter the chopped rosemary (1 teaspoon) across the pizza and season with 1/2 teaspoon coarse salt and 1/4 teaspoon cracked black pepper.
Transfer the pizza to the preheated stone or pan. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through, until the crust is golden and blistered and the cheeses are bubbling and slightly browned.
If the crust is browning too quickly but the cheese isn't done, lower the rack or reduce oven to 450°F (230°C) and continue baking a few minutes more.
Finish & Serve
Remove the pizza from the oven. Immediately scatter the remaining chopped pistachios (about 2 tablespoons) and the remaining dried cherries on top for texture and bright contrast.
Optionally drizzle 1 teaspoon of honey in a thin zigzag over the hot pizza to complement the cherries and soften the savory cheeses. Let the pizza rest 2–3 minutes so the cheeses set slightly.
Slice, garnish with any extra rosemary if desired, and serve hot.