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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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