Wild Mushroom Pizza

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

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Nutritional Information

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

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

Preparation

  1. 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°.
  2. 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.
  3. 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.
  4. 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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