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Mushroom-Prosciutto Pizza

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

Cooking Light JUNE 2004

  • Yield: 4 servings

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 (about 1 1/2 ounces) shredded fontina cheese

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 28%
  • Fat: 8.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.3g
  • Carbohydrate: 34.5g
  • Fiber: 0.4g
  • Cholesterol: 23mg
  • Iron: 2.3mg
  • Sodium: 723mg
  • Calcium: 254mg
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Mushroom-Prosciutto Pizza recipe

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