Title: Herbed Chevre, Fontina and Prosciutto Pizza
Categories: Pizza
Yield: 1 Servings
| | | Whole wheat pizza dough (rec ipe); or basic dough |
| 1 | tb | Olive oil; plus additional for pan |
| | | Cornmeal for pan; optional |
| 4 | oz | Chevre in herbed oil; drain ed but oil reserved, |
| | | Cut into 1/2-inch dice (abou t 1/4 cup) *see note |
| 1 | | Tomato; ripe, seeded, cut i nto 1/2-inch dice |
| | | (about 3/4 cup) |
| 1/4 | c | Red onion; thinly sliced |
| 1 | oz | Prosciutto; thinly sliced, each slice cut into 3 |
| | | Equal pieces |
| 1 | ts | Marjoram; fresh, chopped |
| 1/2 | ts | Rosemary; fresh, chopped |
| | | Coarse salt |
| | | Freshly ground pepper |
| 1/2 | c | Fontina 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.