FLAVORED PIZZA DOUGHS

      Title: FLAVORED PIZZA DOUGHS
  Categories: Pizza
       Yield: 6 Servings
  
       4 oz Prosciutto, cut into 1/4
            -inch dice, or 4 ounces
            -fresh sausage
            Meat, removed from casings
            -and crumbled
            Cheese Dough:
     1/4 c  Freshly grated Provolone,
            -caciocavallo, Parmesan, or
            -Romano cheese
            Onion Dough:
       1 sm Sweet onion, peeled, minced,
            -and cooked until
            -translucent in 1
  
   "Different flavorings can be kneaded into basic pizza dough for some
   delicious variations.  Prepare the dough as usual, letting it double
   in bulk; punch it down and knead in the flavoring of your choice
   until it is well distributed.  Refrigerate the dough for 15 to 20
   minutes before stretching or rolling it out or let it go through
   another rising before shaping it.
   
   Note: Sometime flavored doughs become sticky after the additional
   ingredients have been kneaded in.  If this happens, simply knead in a
   small amount of flour until the dough is smooth and no longer sticks."
   
   Prosciutto or Sausage Dough:
   
   teaspoon olive oil, or 1/4 cup finely chopped white part of scallions
   
   Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried
   rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano,
   fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh
   chives, or fresh basil (separately or in combination of 2 herbs)
   
   Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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