This elegant yet simple pizza is a perfect blend of tangy, creamy, and salty flavors. The base of whole wheat dough provides a hearty texture that stands up to the rich toppings. Fresh herbed chevre adds a sophisticated kick, while the fontina melts beautifully to create a gooey, satisfying pull. Thinly sliced prosciutto and fresh tomatoes add bursts of savory and sweet notes, balanced by the earthiness of fresh marjoram and rosemary. It’s an ideal dish for a cozy weeknight dinner or a special date night at home, offering restaurant-quality results with minimal effort. The combination of textures from the crispy crust, soft cheese, and fresh vegetables makes every bite delightful.
Herbed Chevre, Fontina & Prosciutto Pizza
Description
This elegant yet simple pizza is a perfect blend of tangy, creamy, and salty flavors. The base of whole wheat dough provides a hearty texture that stands up to the rich toppings. Fresh herbed chevre adds a sophisticated kick, while the fontina melts beautifully to create a gooey, satisfying pull. Thinly sliced prosciutto and fresh tomatoes add bursts of savory and sweet notes, balanced by the earthiness of fresh marjoram and rosemary. It&# 226;ÂÂs an ideal dish for a cozy weeknight dinner or a special date night at home, offering restaurant-quality results with minimal effort. The combination of textures from the crispy crust, soft cheese, and fresh vegetables makes every bite delightful.Ingredients
Directions
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Preheat your oven to 500ðF (260ðC).
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Prepare your whole wheat pizza dough according to package or recipe instructions through the shaping step.
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Lightly oil a 12-inch pizza pan with olive oil and sprinkle with cornmeal if desired to prevent sticking.
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Place the prepared dough into the pan and gently stretch or press it out to fit, leaving a slight border.
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Brush the surface of the dough with 1 tablespoon of olive oil.
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Scatter 4 oz of herbed chevre over the dough, leaving a 3/4-inch border around the edge.
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Dice 1 ripe tomato (seeded) and thinly slice 1/4 cup of red onion; distribute evenly over the cheese.
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Tear 1 oz of thinly sliced prosciutto into small pieces and scatter over the toppings.
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Sprinkle with 1 teaspoon chopped fresh marjoram, 1/2 teaspoon chopped fresh rosemary, coarse salt, and freshly ground pepper to taste.
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Generously sprinkle 1/2 cup of grated fontina cheese over the herbs and toppings.
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Drizzle 2 tablespoons of the reserved herbed oil (or plain olive oil if using plain chevre) over the entire pizza.
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Bake in the preheated oven for 15 to 18 minutes, or until the crust is golden brown and the cheese is bubbly.
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Remove from oven and let cool for a minute before slicing.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crust crispiness.
Variations: For a lighter version, use plain chevre and add fresh herbs directly to the pizza. You can also substitute fontina with mozzarella for a milder cheese flavor.
Tips: Ensure your oven is fully preheated for the best crust texture. If using fresh dough, let it come to room temperature before shaping to make it easier to stretch.
Safety: Handle prosciutto and fresh cheeses with clean hands and utensils to prevent contamination.
