Recipe - Herb Chevre Fontina And Prosciutto Pizza

Whole wheat pizza dough
(recipe) or basic dough
1 tablespoon Olive oil; plus additional
for pan
Cornmeal for pan; optional
4 ounce Chevre in herbed oil;
drained but oil reserved;
cut into 1/2inch dice
(about One fourth cup) (see note)
1 Ripe tomato; seeded, cut
into 1/2inch dice (about
Three fourths cup)
One fourth cup Red onion; thinly cut or sliced up
1 ounce Prosciutto; thinly cut or sliced up ,
each slice cut into 3 equal
pieces
1 teaspoon Marjoram; fresh, chopped
One half teaspoon Rosemary; fresh, chopped
Coarse salt
Freshly ground pepper
One half cup Fontina cheese; grated

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Sun, 14 Apr 1996 21:07:28 0400
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 12inch 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 3/4inch
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 12inch Pizza. Cuisine Magazine, November, 1984.

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