Mushroom-Prosciutto Pizza Recipe

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.


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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.

Ingredients

Cooking spray

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

Directions

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.

Tip

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.

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Posted by M Dee Dubroff, on September 17, 2012 at 9:00 AM