- Home
- Main Dish
- How To make Herbed Chevre, Fontina and Prosciutto Pizza
How To make Herbed Chevre, Fontina and Prosciutto 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.
How To make Herbed Chevre, Fontina and Prosciutto Pizza's Videos
Martha Teaches You How To Cook With Cheese | Martha Stewart Cooking School S4E12 Cheese
Attention all you cheese lovers: this show is for you! Discover how Martha makes homemade Ricotta, classic Fondue, Fettuccine Alfredo, Raclette, and grown-up Grilled Cheese.
#MarthaStewart #Cheese #Cooking #HowTo #Fondue #GrilledCheese
Get the recipes at:
00:00 Introduction
1:16 How To Make Ricotta
6:49 How To Make Fondue
11:29 How To Make Fettuccine Alfredo
15:23 How To Make Raclette
18:52 How To Make Grown-Up Grilled Cheese
23:35 How To Make Baked Cheese Appetizer
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 12
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Teaches You How To Cook With Cheese | Martha Stewart Cooking School S4E12 Cheese
Grilled Prosciutto & Arugula Pizza w/ Parmesan Mozzarella & Balsamic Reduction by ChefQuarantine.com
Grilled Flatbread Pizza Dough Topped with Sauce, Mozzarella Prosciutto De Parma, Fresh Basil, Arugula, Balsamic Reduction & Red Pepper Flakes
Everyday Manna with Lisa Smith: Quick Pizzas
Everyday Manna with Host: Lisa Smith
Program #1265
Today's Menu:
4 Quick Pizzas
Find recipes and more online at: everydaymanna.net
For business inquiries, please contact Lisa Smith at everydaywithlisa@gmail.com
Fore more information on the Everyday Manna Program, please visit our website:
everydaymanna.net or call Living Faith Television at: 276.676.3806
Prosciutto Wrapped Queen Laurie Poppers with Goat Cheese
Queen Laurie (Capsicum baccatum)
The Queen Laurie pepper is from Peru. Also called Queen Laury. It ripens from green to orange. It is very crunchy and sweet. It has a heat level above a jalapeno. The fruit of the Queen Laurie chile plant can get over 4 inches long and average about a 1/2 inch in diameter. The Queen Laurie chile plants like other bacattum varieties can get over 4 feet tall.
This is a great medium sauce pepper. Very fruity in flavor. These chile plants grow very fast so be prepared to stake your Queen Laurie chile plant.
At Refining Fire Chiles we isolate our seed production plants to avoid cross-pollination with other chile species. If you want to try it yourself contact us for seeds, plants (March-August) and fresh chiles (September).
We also grow the Trinidad 7 Pot, Trinidad Scorpion, Naga Morich, Chocolate Habanero and many other Hot Chile Pepper plant varieties!
Check out Jim Duffy and Refining Fire Chiles at:
Please Like, Comment, and Subscribe!!
Recipe Pear and Rosemary Focaccia with Fontina Cheese
Recipe - Pear and Rosemary Focaccia with Fontina Cheese
INGREDIENTS:
●1 package (16 ounces) white bread mix with yeast
●1 1/4 cups very warm water (120 to 130)
●1/3 cup olive or vegetable oil
●1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
●1 medium unpeeled red or green pear, thinly sliced
●16 slices Fontina cheese, cut in half
●Fresh rosemary sprigs, if desired
Schwan's Chef Collective Fall Pizza Toppings: Pear & Prosciutto Pizza
Schwan’s Food Service “Fall Pizza Toppings: Pear & Prosciutto Pizza” with the Schwan’s #ChefCollective
Follow us on social:
Twitter:
LinkedIn:
Facebook:
Instagram:
********************************************************************
Learn More about the Schwan’s #ChefCollective: