| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Maindish |
4 |
Servings |
INGREDIENTS
|
|
Whole wheat pizza dough |
|
|
recipe or basic dough |
| 1 |
T |
Olive oil, plus additional |
|
|
for pan |
|
|
Cornmeal for pan, optional |
| 4 |
oz |
Chevre in herbed oil |
|
|
drained but oil reserved |
|
|
cut into 1/2-inch dice |
|
|
about 1/4 cup see |
|
|
note |
| 1 |
|
Ripe tomato, seeded cut |
|
|
into 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 |
t |
Marjoram, fresh chopped |
| 1/2 |
t |
Rosemary, fresh chopped |
|
|
Coarse salt |
|
|
Freshly ground pepper |
| 1/2 |
c |
Fontina cheese, grated |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Sun, 14 Apr 1996
21:07:28 -0400 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. Prepare
Whole Wheat Pizza Dough through Step 3. 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.
Complete Whole Wheat Pizza Dough. 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.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE
DIGEST V1 #43 From the MasterCook recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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