Whole wheat pizza dough
-(recipe); or basic dough
1 tb 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 Tomato; ripe, 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 ts Marjoram; fresh, chopped
1/2 ts Rosemary; fresh, chopped
Coarse salt
Freshly ground pepper
1/2 c Fontina cheese; grated
Note: * Chevre in Herbed Oil is available, in bulk, in some
specialty food stores. If it is not available, plain chevre can be
substituted.
Prepare Whole Wheat Pizza Dough through Step 3.
Heat oven to 500 F. 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 tb 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 tb of the
reserved herbed oil over all.
Bake until crust is golden brown, 15 to 18 minutes.
