Mushroom-Prosciutto Pizza

Name: Mushroom-Prosciutto Pizza
Ingredients: Cooking spray; 8 ounces sliced cremini mushrooms; ¼ 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; ⅓ cup (about 1 1/2 ounces) shredded fontina cheese

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Servings: 4

Author : Cynthia DePersio

Ingredients

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Cooking spray8 ounces sliced cremini mushrooms¼ cup finely chopped shallots1 garlic clove, minced1 teaspoon chopped fresh thyme2 teaspoons sherry vinegar1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)2 ounces prosciutto, cut into thin strips⅓ cup (about 1 1/2 ounces) shredded fontina cheese

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Instructions

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Step 1

Preheat oven to 450°.

Step 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.

Step 3

Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.

Step 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.

Step 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.