lundi 16 mars 2015

Herb-Grilled Pizza With Prosciutto


Yield: 4 Servings
1/4 c fresh parsley,Chopped
2 T fresh oregano,Chopped
1 lb pizza dough
1 cornmeal
2 T olive oil
2 1/2 c fontina cheese,Shredded
-(1/2 pound,)
2/3 c tomato sauce
1/4 c fresh basil,Chopped
6 thin prosciutto or,Slices
-ham,coar,sely chopped
On lightly floured surface, knead parsley and oregano into dough
until
evenly distributed. Cut in half and form into balls; cover and let
rest for 15 minutes. Roll out each ball thinly to make 12 inch round.
Place each pizza round on cornmeal-dusted pizza pan; brush with
some
of the oil. Scatter cheese evenly over top; spoon tomato sauce over
cheese. Drizzle with remaining oil.
Place in 500F oven or on covered greased grill over medium-high
heat; cook for about 12 minutes or until crust is crisp and cheese is
melted and bubbly. Scatter basil and prosciutto over top. Makes 4
servings.

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