MMMMM----- Recipe via Meal-Master (tm) v7.07
  
       Title: Herbed Chevre, Fontina and Prosciutto Pizza
  Categories: Pizza
    Servings:  1
  
            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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