Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Monterey Jack cheese pairs nicely with mushrooms and salty prosciutto. You can easily substitute your favorite mild white cheese, if you prefer.

Julie Grimes Bottcher
Recipe by Cooking Light September 2006

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 2 wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

    Advertisement
  • 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.

Nutrition Facts

324 calories; calories from fat 26%; fat 9.4g; saturated fat 4.6g; mono fat 3.4g; poly fat 0.8g; protein 15.3g; carbohydrates 45.3g; fiber 2.5g; cholesterol 24mg; iron 3.1mg; sodium 552mg; calcium 172mg.
Advertisement