- 1 teaspoon butter
- 2 teaspoons olive oil, divided
- 1 1/2 pounds mixed wild mushrooms, sliced 1/4 inch thick
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Basic Pizza Dough
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 2 ounces thinly sliced prosciutto
- 1 tablespoon chopped fresh flat-leaf parsley
- calories 324
- caloriesfromfat 26 %
- fat 9.4 g
- satfat 4.6 g
- monofat 3.4 g
- polyfat 0.8 g
- protein 15.3 g
- carbohydrate 45.3 g
- fiber 2.5 g
- cholesterol 24 mg
- iron 3.1 mg
- sodium 552 mg
- calcium 172 mg
How to Make It
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.
Melt butter in a large nonstick skillet over medium-high heat; add 1 teaspoon olive oil to pan. Add mushrooms to pan; sauté 10 minutes or until moisture evaporates. Sprinkle with salt and pepper; stir to combine.
Remove plastic wrap from Basic Pizza Dough; discard. Brush remaining 1 teaspoon oil evenly over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.
Spread mushroom mixture in an even layer over crust, leaving a 1/4-inch border. Top with cheese. Slice prosciutto crosswise into thin strips; sprinkle over pizza. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with fresh parsley. Cut into 12 wedges.