Ham and Gorgonzola Pizza

Prep Time: 20 Minutes • Start to Finish: 1 Hour • Makes 6 servings

• Crust
• 2½ to 3 cups Gold Medal all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• 3 tablespoons olive or vegetable oil
• 1 cup very warm water (120°F to 130°F)
• Topping
• 1 teaspoon olive oil
• ⅓ cup refrigerated Alfredo sauce
• 1 cup cubed cooked ham
• ½ cup crumbled Gorgonzola or blue cheese (2 oz)
• 4 medium green onions, sliced (¼ cup)
• 1 cup shredded mozzarella cheese (4 oz)
• ½ teaspoon dried oregano leaves

1 In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water; mix well. Stir in enough remaining flour until dough is soft and leaves side of bowl. On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy. Cover loosely with plastic wrap; let rest 10 minutes.

2 Heat oven to 425°F. Spray large cookie sheet or 12-inch pizza pan with cooking spray.

3 Divide dough in half.* Press half of dough into 12-inch round on cookie sheet. Brush dough with 1 teaspoon oil. Bake 10 to 12 minutes or until crust is golden brown.

4 Spread Alfredo sauce over crust. Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano. Bake 9 to 11 minutes longer or until cheese is melted.

*You can make 2 pizzas right away if you’re serving a larger group. Just press and bake the other half of the dough on a second pizza pan and double the toppings. Or prebake the second crust, only through step 3, then wrap it tightly in plastic wrap and freeze. Unwrap and thaw before topping and baking as directed in step 4.

1 Serving: Calories 460; Total Fat 22g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 1060mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 20g Exchanges: 3 Starch, 1 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 3