Pizza with Gorgonzola and Proscuitto
Source of Recipe
From Cooking Class at the Recipe Box
6 ounces of pizza dough
1-2 T. olive oil
1/2 tsp minced garlic
1/2 c. Fontina cheese, shredded
2 T. Gorgonzola, crumbled
1/8 to 1/4 lb proscuitto, shredded
4-5 T. chopped canned tomatoes in puree
8 to 10 spinach leaves, cleaned and torn
Roll dough to a 10-12 inch circle. Do not make a raised edge. Place on a pizza pan or stone.
Sprinkle with garlic, fontina, and gorgonzola. Top with proscuitto and tomatoes. Drizzle with 1 to 2 T. olive oil.
Bake at 425 degrees 15 minutes or until crisp.
Top with spinach leaves.
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