Pesto, Cheese & Fresh Tomato Pizza

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Basic Pizza Dough (See separate recipe)

1/2 pound firm but ripe plum tomatoes

1/2 ounce Reggiano Parmesan, cut in 1/2-inch cubes

2 ounces fresh mozzarella, very well chilled

1-1/2 ounces Italian fontina cheese, very well chilled

3 tablespoons pesto, p. 30

1 teaspoon extra virgin olive oil

Cornmeal for dusting the peel or pan

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