Ingredients Jump to Instructions ↓

  1. 1 Whole wheat pizza dough (rec -ipe); or basic dough

  2. 1 tb Olive oil; plus additional

  3. -for pan Cornmeal for pan; optional 4 oz Chevre in herbed oil; drain

  4. 1/2-inch dice (abou -t 1/4 cup) *see note

  5. 1 Tomato; ripe, seeded, cut i

  6. 1/2-inch dice (about 3/4 cup)

  7. 1/4 c Red onion; thinly sliced

  8. 1 oz Prosciutto; thinly sliced,

  9. 3 Equal pieces

  10. 1 ts Marjoram; fresh, chopped

  11. 1/2 ts Rosemary; fresh, chopped

  12. Coarse salt Freshly ground pepper 1/2 c Fontina cheese; grated

  13. 2 tablespoons olive oil over pizza in Step

  14. 4. 1. Prepare Whole Wheat Pizza Dough through Step

  15. 3. 2. Heat oven to

  16. 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.

  17. 3. Complete Whole Wheat Pizza Dough.

  18. 4. Place dough in prepared pan; brush surface with

  19. 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

  20. 2 Tablespoons of the reserved herbed oil over all. Bake until crust is golden brown,

  21. 15 to 18 minutes. Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November,


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