Edgar Allen Poe Pizza - cooking recipe

Ingredients

1 lb pizza dough
1/2 ounce olive oil
3 1/2 ounces Fontina cheese, grated
3 1/2 ounces mozzarella cheese, shredded
3 ounces mushrooms, sliced
2 1/2 ounces roasted garlic cloves, kept whole after roasting
2 1/2 ounces pitted kalamata olives, sliced
2 1/2 ounces soft fresh goat cheese (chevre)
3 ounces diced fresh roma tomatoes
1 tablespoon chopped parsley

Preparation

Prepare dough.
Spread a thin layer of oil on dough, then sprinkle with fontina and mozzarella.
Arrange the toppings with the chevre in little chunks.
Bake in a hot oven (450\u00b0F+) on a preheated baking stone if you have it, till browned and bubbly.