Flavored Pizza Doughs

         Yield: 6 servings
Categories: Pizza

4 oz Prosciutto; cut into 1/4 -inch ; dice, or 4 ounces ; fresh sausage Meat; removed from ; casings and ; crumbled --------------------------------CHEESE DOUGH-------------------------------- 1/4 c Freshly grated provolone; -caciocavallo, ; parmesan, or romano ; cheese --------------------------------ONION DOUGH-------------------------------- 1 sm Sweet onion; peeled, minced, -and ; cooked until ; translucent in 1 "Different flavorings can be kneaded into basic pizza dough for some delicious variations. Prepare the dough as usual, letting it double in bulk; punch it down and knead in the flavoring of your choice until it is well distributed. Refrigerate the dough for 15 to 20 minutes before stretching or rolling it out or let it go through another rising before shaping it. Note: Sometime flavored doughs become sticky after the additional ingredients have been kneaded in. If this happens, simply knead in a small amount of flour until the dough is smooth and no longer sticks." Prosciutto or Sausage Dough: teaspoon olive oil, or 1/4 cup finely chopped white part of scallions Herb Dough 1 teaspoon dried thyme, crumbled dried sage, or dried rosemary, or 1 to 2 Tbsp fresh marjoram, fresh mint, fresh oregano, fresh sage, fresh thyme,fresh rosemary, fresh parsley leaves, fresh chives, or fresh basil (separately or in combination of 2 herbs)