Herbed chevre fontina & prosciutto pizza

Yield: 1 Servings

Measure Ingredient
\N \N Whole wheat pizza dough (rec ipe); or basic dough
1 tablespoon Olive oil; plus additional for pan
\N \N Cornmeal for pan; optional
4 ounces Chevre in herbed oil; drain ed but oil reserved,
\N \N Cut into 1/2-inch dice (abou t 1/4 cup) *see note
1 \N Tomato; ripe, seeded, cut i nto 1/2-inch dice
\N \N (about 3/4 cup)
¼ cup Red onion; thinly sliced
1 ounce Prosciutto; thinly sliced, each slice cut into 3
\N \N Equal pieces
1 teaspoon Marjoram; fresh, chopped
½ teaspoon Rosemary; fresh, chopped
\N \N Coarse salt
\N \N Freshly ground pepper
½ 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 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 ¾-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.

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