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

Cooking Light

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.

Julie Grimes Bottcher,

Cooking Light

September 2006
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