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Title: Herbed Chevre, Fontina & Prosciutto Pizza
Categories: Pizza
Yield: 1 Serving

  Whole wheat pizza dough (recipe)
  Or basic dough
1tbOlive oil; plus additional
  For pan
  Cornmeal for pan; optional
4ozChevre in herbed oil; drain
  Ed but oil reserved
  Cut into 1/2-inch dice
  (about 1/4 cup) *see note
1 Tomato; ripe, seeded,
1/2 Dice
  (about 3/4 cup)
1/4cRed onion; thinly sliced
1ozProsciutto; thinly sliced,
1slCut into 3
  Equal pieces
1tsMarjoram; fresh, chopped
1/2tsRosemary; fresh, chopped
  Coarse salt
  Freshly ground pepper
1/2cFontina cheese; grated

Note: *Chevre in Herbed Oil is available, in bulk, in some specialty food stores. If it is not available, plain chevre can be substituted. Increase the amount of herbs in the recipe to taste, and drizzle 2 tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat oven to 500F. 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. 3. Complete Whole Wheat Pizza Dough. 4. Place dough in prepared pan; brush surface with 1 Tablespoon olive oil. Scatter chevre, tomato, onion and prosciutto over dough, leaving a 3/4-inch border; sprinkle with marjoram, rosemary and salt and pepper to taste. Sprinkle Fontina over herbs; drizzle 2 Tablespoons of the reserved herbed oil over all. Bake until crust is golden brown, 15 to 18 minutes. Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November, 1984. - - - - - - - - ~ - - - - - - - - - Preparation Time: 0:00

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