Herbed Chevre, Fontina

1 tb Olive oil; plus additional

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

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

1 Tomato; ripe, seeded, cut i

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

1/4 c Red onion; thinly sliced

1 oz Prosciutto; thinly sliced,

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

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,