| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Vegetables, Appetizers, Barbecue | 4 | Servings |
INGREDIENTS
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Chopped fresh oregano |
| 1 | lb | Pizza dough |
| Cornmeal | ||
| 2 | tb | Olive oil |
| 2 1/2 | c | Shredded Fontina cheese (1/2 pound) |
| 2/3 | c | Tomato sauce |
| 1/4 | c | Chopped fresh basil |
| 6 | Thin slices prosciutto or ham, coarsely chopped |
INSTRUCTIONS
On lightly floured surface, knead parsley and oregano into dough until evenly distributed. Cut in half and form into balls; cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch round. Place each pizza round on cornmeal-dusted pizza pan; brush with some of the oil. Scatter cheese evenly over top; spoon tomato sauce over cheese. Drizzle with remaining oil. Place in 500°F oven or on covered greased grill over medium-high heat; cook for about 12 minutes or until crust is crisp and cheese is melted and bubbly. Scatter basil and prosciutto over top. Makes 4 servings. Typed in MMFormat by [email protected] Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Apr 21, 1998
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