Wild Mushroom Pizza

recipe
Monterey Jack cheese pairs nicely with mushrooms and salty prosciutto. You can easily substitute your favorite mild white cheese, if you prefer.

Yield:

6 servings (serving size: 2 wedges)

Recipe from

Nutritional Information

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

Ingredients

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
1 cup (4 ounces) shredded Monterey Jack cheese
2 ounces thinly sliced prosciutto
1 tablespoon chopped fresh flat-leaf parsley

Preparation

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.

Note:

Julie Grimes Bottcher,

September 2006
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