Herbed Chevre Fontina & Prosciutto Pizza
Source of Recipe
Internet
List of Ingredients
Whole wheat pizza dough (recipe);
-or basic dough
1 tb Olive oil; plus additional
-for pan
Cornmeal for pan; optional
4 oz Chevre in herbed oil; drain
-ed but oil reserved,
Cut into 1/2-inch dice (abou
-t 1/4 cup) *see note
1 Tomato; ripe, seeded, cut i
-nto 1/2-inch dice
(about 3/4 cup)
1/4 c Red onion; thinly sliced
1 oz Prosciutto; thinly sliced,
-each slice cut into 3
Equal pieces
1 ts Marjoram; fresh, chopped
1/2 ts Rosemary; fresh, chopped
Coarse salt
Freshly ground pepper
1/2 c Fontina cheese; grated
* 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. 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 3/4-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.
Recipe
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