Mushroom-Prosciutto Pizza

19 Reviews
ADD YOUR REVIEW
Yield
4 servings
By Cynthia DePersio
June 2004
RECIPE BY Cooking Light

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

Ingredients

  • Cooking spray
  • 8 ounces sliced cremini mushrooms
  • 1/4 cup finely chopped shallots
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons sherry vinegar
  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 2 ounces prosciutto, cut into thin strips
  • 1/3 cup (about 1 1/2 ounces) shredded fontina cheese

Nutritional Information

  • Calories 273
  • Caloriesfromfat 28%
  • Fat 8.4g
  • Satfat 3.7g
  • Monofat 2.4g
  • Polyfat 0.8g
  • Protein 15.3g
  • Carbohydrate 34.5g
  • Fiber 0.4g
  • Cholesterol 23mg
  • Iron 2.3mg
  • Sodium 723mg
  • Calcium 254mg

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.

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Ratings & Reviews

Daisydaze's Review

VirginiaBeach
October 17, 2013
Excellent easy and very different.

ladytygger's Review

boulderjane
January 17, 2013
N/A

boulderjane's Review

Jodeby
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

karisharks
January 12, 2013
N/A

sobgila's Review

sobgila
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

stephanlelynn
November 14, 2012
N/A

daneanp's Review

Robinl929
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

Xtal74
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

ladytygger
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

steponme
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???