Title: Flavored Pizza Doughs
Categories: Pizza
Yield: 6 Servings

4	oz	Prosciutto, cut into 1/4 inch dice, or 4 ounces fresh sausag
		Meat, removed from casings and crumbled
		Cheese Dough:
1/4	c	Freshly grated Provolone, caciocavallo, Parmesan, or Romano
		Onion Dough:
1	sm	Sweet onion, peeled, minced, and cooked until translucent in

"Different flavorings can be kneaded into basic pizza dough for some delicious variations. Prepare the dough as usual, letting it double in bulk; punch it down and knead in the flavoring of your choice until it is well distributed. Refrigerate the dough for 15 to 20 minutes before stretching or rolling it out or let it go through another rising before shaping it.

Note: Sometime flavored doughs become sticky after the additional ingredients have been kneaded in. If this happens, simply knead in a small amount of flour until the dough is smooth and no longer sticks."

Prosciutto or Sausage Dough:

teaspoon olive oil, or 1/4 cup finely chopped white part of scallions

Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil (separately or in combination of 2 herbs)

Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis

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