Mushroom-Prosciutto Pizza

Mushroom-Prosciutto Pizza Recipe

Photo: Lee Harrelson

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


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 273
Caloriesfromfat 28 %
Fat 8.4 g
Satfat 3.7 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 15.3 g
Carbohydrate 34.5 g
Fiber 0.4 g
Cholesterol 23 mg
Iron 2.3 mg
Sodium 723 mg
Calcium 254 mg


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


Preheat oven to 450°.

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.

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

Cynthia DePersio,

Cooking Light

June 2004
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