HERBED CHEVRE~ FONTINA & PROSCIUTTO PIZZA

      Title: HERBED CHEVRE~ FONTINA & PROSCIUTTO PIZZA
  Categories: Pizza
       Yield: 1 Servings
  
            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
  
   Note:   *Chevre in Herbed Oil is available, in bulk, in some
   specialty food stores.  If it is not available, plain chevre can be
   substituted.
    Increase the amount of herbs in the recipe to taste, and drizzle 2
   tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat
   Pizza Dough through Step 3. 2. Heat oven to 500F. 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. 3. Complete Whole
   Wheat Pizza Dough. 4. Place dough in prepared pan; brush surface with
   1 Tablespoon 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 Tablespoons of the reserved herbed oil over all. Bake until
   crust is golden brown, 15 to 18 minutes. Serve immediately. Makes One
   12-inch Pizza. Cuisine Magazine, November, 1984.
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