Herbed Chevre, Fontina and Prosciutto Pizza
| Yield: | 1 Servings |
| Categories: | Pizza |
| Whole wheat pizza dough (rec ipe); 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 |
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