Preheat a pizza stone in a 500°F oven.
Pizza Dough:
Add yeast to water and let set for 5 mins. Mix in sugar and oil. Mix together flours and 1t salt in a standing mixer with the paddle attachment for 30 secs. Replace paddle with dough hook, add liquid ingredients and mix on lowest speed for 8 mins. Increase speed one notch and mix 3 more mins. With floured hands, place dough in lightly oiled bowl, cover with plastic wrap and let rise for 2 hrs or until double in size. Dough will still be slightly sticky. With floured hands, place dough on lightly oiled tray, cover with plastic wrap and refrigerate until ready to use.
Roasted Red Pepper Pesto:
In a food processor, pulse peppers quickly 3 – 5 times until coarsely chopped. Add peppers to a medium bowl and stir in 1/4C Parmigiano cheese, pine nuts, chopped basil, garlic, vinegar, pepper and remaining 1/4t salt. Set aside.
To make the Fresh Herb Blitz, combine basil, parsley, thyme and rosemary in a small bowl and set aside.
Pizza:
Stretch dough to a 14" round or to desired thickness. Spread roasted red pepper pesto sauce over dough, leaving a 1" margin. Sprinkle evenly with fontina and 1/4C Parmigiano cheeses. Sprinkle evenly with onion slices.
Bake pizza for 12 – 15 mins until crust is browned and cheeses are bubbly golden. Remove from oven and sprinkle evenly with the Herb Blitz. Using a teaspoon, dot pizza evenly with dollops of ricotta cheese.
Slice and serve with a glass of Cavit Pinot Noir!
