4 servings

Serve a mouth-watering pizza with simple sides for an easy meal that's ready in just 20 minutes.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.

Step 3

Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.

Step 4

Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

Step 5

Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.

Ratings & Reviews

Daisydaze's Review

October 17, 2013
Excellent easy and very different.

ladytygger's Review

January 17, 2013

boulderjane's Review

January 15, 2013
I made this using a whole grain pizza dough (purchased at Whole Foods). Used fig vinegar and asiago cheese. Baked on a pizza stone. Excellent!

MissModel's Review

January 12, 2013

sobgila's Review

January 11, 2013
This was very good and different. I generally make a veggie pizza with goat cheese - but this was a nice change. I was amazed that it only needed 1/3 c cheese - but it was more than enough. I used a crust from the book Homemade Pantry which used white, whole wheat and rye flour. I did not have sherry vineagr so I used a little sherry along with white wine vineager. It was very good .

stephanlelynn's Review

November 14, 2012

daneanp's Review

October 08, 2012
This was excellent and easy to prepare. I didn't have sherry vinegar so I substituted red wine vinegar. Everyone loved it. Whole wheat crust would be better.

CDonnelly's Review

January 28, 2012
My husband I loved this. I made a whole wheat crust and we doubled the toppings for a great dinner.

itravel's Review

January 27, 2012
I thought this was pretty good but I would make some changes next time. I think the idea previously mentioned about using olive oil on the crust is a good one. I rolled out and prebaked a sprouted flour pizza crust which I think is pretty healthy! I noticed someone used the whole package (3 oz) of prosciutto but next time I would use half the package. I'm not a meat person but rather a veggie person, so I would increase the amount of mushrooms. More cheese is always good. The best part is the fresh rosemary which I would make sure is in every bite. Thanks.

JenaWright's Review

January 27, 2012
OK, so this is supposed to be "Healthy", right? How does store-bought, chemical-laden stale pizza crust and Cooking Spray (which is 100% chemicals) qualify as healthy? And FOUR servings from a Boboli-size crust with 1/3 cup cheese for a main-course dinner? Who are you kidding? If you make your own crust and use olive oil instead of chemicals, it actually might be pretty good - but try again on the recipe - this one simply doesn't work for me. Someone should go to Italy and really learn how to make pizza before you guys do anymore pizza recipes... Wanna send me???