Ingredients:
|
whole |
wheat pizza dough -- (recipe) |
| 1 |
tablespoon |
olive oil -- plus additional |
|
|
---for pan |
| 2 |
tablespoons |
cornmeal for pan -- optional |
| 4 |
ounces |
chevre in herbed oil -- drained but oil reserved cut into 1/2-inch dice (about 1/4 cup) *see note |
| 1 |
medium |
tomato -- ripe, seeded, 1/2 inch dice |
| 1/4 |
cup |
red onion -- thinly sliced |
| 1 |
ounce |
prosciutto -- thinly sliced, and cut into equal pieces |
| 1 |
teaspoon |
marjoram -- fresh, chopped |
| 1/2 |
teaspoon |
rosemary -- fresh, chopped |
| 1/2 |
teaspoon |
coarse salt |
| 1/2 |
teaspoon |
freshly ground pepper |
| 1/2 |
cup |
fontina cheese -- grated |
|
Preparation:
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 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. Cuisine Magazine, November, 1984. |
