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Ingredientes
- Whole wheat pizza dough (recipe) or possibly basic dough
- 1 Tbsp. Extra virgin olive oil, plus additional for pan Cornmeal for pan, optional
- 4 ounce Chevre in herbed oil, liquid removed but oil reserved cut into 1/2-inch dice (about 1/4 c.) (see note)
- 1 x Ripe tomato, seeded, cut into 1/2-inch dice (about 3/4 c.)
- 1/4 c. Red onion, thinly sliced
- 1 ounce Prosciutto, thinly sliced, each slice cut into 3 equal pcs
- 1 tsp Marjoram, fresh, minced
- 1/2 tsp Rosemary, fresh, minced Coarse salt Freshly grnd pepper
- 1/2 c. Fontina cheese, grated
Direcciones
- 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 Tbsp. extra virgin 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 you like.
- 3. Complete Whole Wheat Pizza Dough.
- 4. Place dough in prepared pan; brush surface with 1 Tbsp. extra virgin 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 Tbsp. of the reserved herbed oil over all. Bake till crust is golden, 15 to 18 min. Serve immediately.
- Makes One 12-inch Pizza. Cuisine Magazine, November, 1984.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 78 | 72% |
| Total Fat 8.83g | 11% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 136mg | 6% |
| Potassium 80mg | 2% |
| Total Carbs 1.93g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.26g | 1% |
| Protein 5.42g | 9% |
