Created back in 2004 by Cynthia DePersio for Cooking Light Magazine,
this delicious and simple pizza recipe can be on your table awaiting consumption within twenty minutes.
Cremini mushrooms are used here but if you can’t find them, pre-sliced button mushrooms will work also. The distinctive taste of an entire package of Italian prosciutto, hallmarks this non-complex and highly worthwhile pizza recipe.
This pizza per slice contains 273 calories, 34 carbs and 8.4 grams of fat.
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 ounces prosciutto, cut into thin strips
1/3 cup shredded fontina cheese
1. Preheat oven to 450 degrees.
2. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
3. Place crust on the bottom rack of oven. Bake at 450 degrees for 4 minutes.
4. Place the crust on a baking sheet. Spread mushroom mixture evenly over it; sprinkle evenly with prosciutto and fontina cheese. Bake at 450 degrees for 6 minutes or until cheese melts.
For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings.
Once you try this pizza you will become a fan and make it often.
Serve with a salad for a perfect dinner or lunch.