- 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
Mushroom-Prosciutto Pizza
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.
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ladytygger's Review
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boulderjane's Review
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
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sobgila's Review
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
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daneanp's Review
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
My husband I loved this. I made a whole wheat crust and we doubled the toppings for a great dinner.
itravel's Review
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
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???
Daisydaze's Review