| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Appetizers, Barbecue, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
T |
Chopped fresh oregano |
| 1 |
lb |
Pizza dough |
|
|
Cornmeal |
| 2 |
T |
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 500øF 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
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Apr 21, 1998
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