Serve a mouth-watering pizza with simple sides for an easy meal that's ready in just 20 minutes.

Mushroom-Prosciutto Pizza

Cooking spray

mushrooms

shallots

garlic clove,

thyme

sherry vinegar

(10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

prosciutto,

(about 1 1/2 ounces) shredded fontina cheese

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; saut&eacute; 7 minutes or until mushrooms are tender. Add garlic and thyme; saut&eacute; 1 minute. Stir in vinegar; remove from heat.


Place crust on the bottom rack of oven. Bake at 450&deg; for 4 minutes.


Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450&deg; for 6 minutes or until cheese melts.


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.


I made this using a whole grain pizza dough (purchased at Whole Foods). Used fig vinegar and asiago cheese. Baked on a pizza stone. Excellent!

This was very good and different. I generally make a veggie pizza with goat cheese - but this was a nice change. I was amazed that it only needed 1/3 c cheese - but it was more than enough. I used a crust from the book Homemade Pantry which used white, whole wheat and rye flour. I did not have sherry vineagr so I used a little sherry along with white wine vineager. It was very good .

This was excellent and easy to prepare.  I didn't have sherry vinegar so I substituted red wine vinegar.  Everyone loved it.  Whole wheat crust would be better.

My husband I loved this.  I made a whole wheat crust and we doubled the toppings for a great dinner.

I thought this was pretty good but I would make some changes next time. I think the idea previously mentioned about using olive oil on the crust is a good one. I rolled out and prebaked a sprouted flour pizza crust which I think is pretty healthy!  I noticed someone used the whole package (3 oz) of prosciutto but next time I would use half the package.  I'm not a meat person but rather a veggie person, so I would increase the amount of mushrooms. More cheese is always good. The best part is the fresh rosemary which I would make sure is in every bite.  Thanks.

OK, so this is supposed to be "Healthy", right?  How does store-bought, chemical-laden stale pizza crust and Cooking Spray (which is 100% chemicals) qualify as healthy?  And FOUR servings from a Boboli-size crust with 1/3 cup cheese for a main-course dinner?  Who are you kidding?

If you make your own crust and use olive oil instead of chemicals, it actually might be pretty good - but try again on the recipe - this one simply doesn't work for me.  Someone should go to Italy and really learn how to make pizza before you guys do anymore pizza recipes...  Wanna send me???

This pizza was delicious.  Used the whole package of prosciutto (3 ou.) and about 2/3 cup of the fontina cheese.  I used red raspberry vinegar which I had.
Next time will put olive oil on the crust as another reviewer suggested.  A definite repeat.

Tasty; family enjoyed it.  But, I felt something was missing (sauce perhaps).  Will make again and may add a little pizza sauce next time.  Love the asiago cheese on this.

This pizza is fabulous!  I did what one of your other reviewers mentioned...I purchased a regular pizza crust and used a little EVOO, parmasen cheese and Italian seasoning on the crust then heated it for about 10 minutes before adding the mushroom mixture, prosciutto and fontina cheese.  I also used a 3 oz pkg of prosciutto and more cheese than suggested.  It may be one of the best pizzas I eaten.  My husband said to give it as many 'stars' as possible+ some.  Try it, you'll love it!!!!

This was amazing!  I loved the combination of the tender mushrooms with the sharp, salty proscuitto.  I used whole wheat pizza dough with a little pecorino-romano pressed into the crust.  I also added a drizzle of olive oil to the crust before topping the pizza.  We've taken to making our pizza's straight on the gas grill - throw it on, get it a little charred, flip it for a minute, take off and add toppings.  Then throw it back on the grill for 10 minutes - devine!  Fantastic recipe!!

This is my favorite pizza topping recipe - I've made it three times now, and it does not disappoint.  Tonight I made it with regular button mushrooms, and although I like the cremini better, it was still really good.  The flavors of the mushrooms, shallots, garlic, thyme, and sherry vinegar sparkle together, and the prosciutto and fontina cheese are a perfect salty complement.  I think this recipe would make a great omelet filling, too.

We absolutely loved this pizza. It had just the right amount of flavor. Not too salty either. The Prosciutto added the right amount of salt to the pizza. Instead of Boboli, we used the Trader Giotto's Italian Herb Bread w/3 Cheeses from Trader Joe's. It is larger than the 10 oz Boboli that is called for so if you are watching your calories - this ups it. Otherwise I made the pizza exactly as is and the amount of toppings was sufficient for the larger round. I do WW so I counted 8.5 points for 2 slices (based on 8 servings per round). If you use the 10 oz Boboli - use the nutritional specs provided. 

Anyway it was delicious! It was very satisying. We loved it and will make it again as well as for guests. We served it with a side salad. I also think a nice glass of wine would have been perfect with it. Next time I will serve wine with it.

My only difficulty was finding the sherry vinegar. I did eventually find it but it could be that I live in a smaller city.
 
You can't go wrong with this pizza if you like mushrooms &amp; prosciutto. Even our 3 year old picky eater had a piece. That says a lot! :)

Definitely merits the 3 stars.  I used a tortilla for a thin crust version and substituted blue cheese.  The sherry vinegar and shallots make the topping.

Serve this mouth-watering pizza with simple sides for an elegant meal that's ready in just about 20 minutes. 

mushroom-prosciutto pizza

Servings: 4

Author : Cynthia DePersio

Ingredients

Instructions

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