Herbed Chevre, Fontina And Prosciutto Pizza

Recipe Ingredients

		Whole wheat pizza dough - (recipe)
		OR basic dough
1 tablespoon	15ml	Olive oil - plus additional
		For pan
		Cornmeal for pan - optional
4 oz	113g	Chevre 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)
1/4 cup	15g / 0.5oz	Red onion - thinly sliced
1 oz	28g	Prosciutto - thinly sliced,
1		Cut into 3
		Equal pieces
1 teaspoon	5ml	Marjoram - fresh, chopped
1/2 teaspoon	2.5ml	Rosemary - fresh, chopped
		Coarse salt
		Freshly ground pepper
1/2 cup	73g / 2.6oz	Fontina cheese - grated

Recipe Instructions

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.

Source:
H. Kolpas

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