Herb-grilled pizza with prosciutto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh oregano |
| 1 | pounds | Pizza dough |
| Cornmeal | ||
| 2 | tablespoons | Olive oil |
| 2½ | cup | Shredded Fontina cheese (1/2 pound) |
| ⅔ | cup | Tomato sauce |
| ¼ | cup | Chopped fresh basil |
| 6 | Thin slices prosciutto or ham, coarsely chopped | |
Directions
On lightly floured surface, knead parsley and oregano into dough until evenly distributed. Cut in half and form into balls; cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch round.
Place each pizza round on cornmeal-dusted pizza pan; brush with some of the oil. Scatter cheese evenly over top; spoon tomato sauce over cheese. Drizzle with remaining oil.
Place in 500øF oven or on covered greased grill over medium-high heat; cook for about 12 minutes or until crust is crisp and cheese is melted and bubbly. Scatter basil and prosciutto over top. Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.