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Recipe of the Week: Thursday April 12
Prosciutto and Basil Grilled Pizza
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- 1 pound of pizza dough
- ¼ cup fresh chopped parsley
- 2 tablespoons fresh chopped oregano
- 1 tablespoon cornmeal
- 2 tablespoons extra virgin olive oil
- 2 ½ cups shredded Fontina cheese
- 2/3 cup tomato sauce
- ¼ cup fresh chopped basil
- 6 thin slices prosciutto
On a lightly floured surface, knead parsley and oregano into dough until they are evenly distributed. Cut dough in half and form into balls, cover and let rest for 15 minutes. Roll out each ball thinly to make 12 inch rounds.
Place each of the pizza dough on a cornmeal-dusted pizza pan and brush lightly with some of the extra virgin olive oil.
Place directly onto hot grill at medium high heat. When bottom is lightly browned, flip and spoon a light covering of tomato sauce evenly over the dough. Then top with Fontina cheese followed by the prosciutto and basil.
Grill until crust is crisp and cheese is melted and bubbly.
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