Mushroom-Prosciutto PizzaIngredients

  • 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 (about 1 1/2 ounces) shredded fontina cheese

Preparation

  1. Preheat oven to 450°.
  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° for 4 minutes.
  4. Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.
  5. Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.
{January 27, 2012}