Wild Mushroom Pizza
More From Cooking Light
Amount per serving
- Calories: 324
- Calories from fat: 26%
- Fat: 9.4g
- Saturated fat: 4.6g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.8g
- Protein: 15.3g
- Carbohydrate: 45.3g
- Fiber: 2.5g
- Cholesterol: 24mg
- Iron: 3.1mg
- Sodium: 552mg
- Calcium: 172mg
- 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
- 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.
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