Recipe - Herbed Chevre Fontina And Prosciutto Pizza

Whole wheat pizza dough (rec
ipe); or basic dough
1 tablespoon Olive oil; plus additional
for pan
Cornmeal for pan; optional
4 ounce Chevre in herbed oil; drain
ed but oil reserved,
Cut into 1/2inch dice (abou
t One fourth cup) *see note
1 Tomato; ripe, seeded, cut i
nto 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

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip