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Herbed chevre fontina & prosciutto pizza
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Ingredients:
| | Whole wheat pizza dough (rec | | | -ipe), or basic dough | | 1
| tbsp | Olive oil, plus additional | | | -for pan | | | Cornmeal for pan, optional | | 4
| oz | Chevre in herbed oil, drain | | | -ed but oil reserved | | | Cut into ?inch dice (abou | | | -t ?cup) *see note | | 1
| | Tomato, ripe, seeded, cut i | | | -nto ?inch dice | | | (about ?cup) | | 1/4
| cup | Red onion, thinly sliced | | 1
| oz | Prosciutto, thinly sliced | | | -each slice cut into 3 | | | Equal pieces | | 1
| tsp | Marjoram, fresh, chopped | | 1/2
| tsp | Rosemary, fresh, chopped | | | Coarse salt | | | Freshly ground pepper | | 1/2
| cup | Fontina cheese, grated |
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Procedures:
| 1 | Note: *chevre in herbed oil is available, in bulk, in some specialty food stores. | | 2 | If it is not available, plain chevre can be substituted. | | 3 | Increase the amount of herbs in the recipe to taste, and drizzle 2 tablespoons olive oil over pizza in step Prepare whole wheat pizza dough through step Heat oven to 500°F. | | 4 | Oil a 12-inch pizza pan as necessary for type of pan (see note in five cheese pizza about types of pans); sprinkle with cornmeal if desired. | | 5 | Complete whole wheat pizza dough. | | 6 | Place dough in prepared pan; brush surface with 1 tablespoon olive oil. | | 7 | Scatter chevre, tomato, onion and prosciutto over dough, leaving a ?inch border; sprinkle with marjoram, rosemary and salt and pepper to taste. | | 8 | Sprinkle fontina over herbs; drizzle 2 tablespoons of the reserved herbed oil over all. | | 9 | Bake until crust is golden brown, 15 to 18 minutes. | | 10 | Serve immediately. | | 11 | Makes one 12-inch pizza. | | 12 | Cuisine magazine, november, 1984. |
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