Friday, July 3, 2009

Mushroom and Proscuitto Pizza

This pizza is so simple and delicious, and comes together in less time than it would take for your local pizzeria to deliver a pie to you. My hubby - who doesn't even like mushrooms very much - gobbled it up. Then again, it is covered in lots of yummy prosciutto. Truth be told, the salty proscuitto, earthy mushrooms, and melted, creamy provolone all make for a delicious pizza. Serve this up with a mixed green salad, and you've got yourself a very quick, easy dinner!

Mushroom and Prosciutto Pizza
adapted from Cooking Light, original recipe found here


  • cooking spray
  • 1 10 oz prepared thin pizza crust (I used Boboli brand)
  • 8oz sliced baby portobello mushrooms
  • 1/4 cup finely minced shallots
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 2 teaspoons balsamic vinegar
  • 2 ounces prosciutto, sliced into thin strips
  • 1/2 cup shredded mozzarella and provolone cheese blend

Preheat oven to 450 degrees.

Heat a skillet over medium high heat and spray with cooking spray. Add mushrooms and shallots and saute 7 minutes or until tender. Add garlic and italian seasoning, saute 1 minute. Add vinegar and remove from heat. Set aside.

If you want a crispy crust, place it on the bottom rack of your oven and heat for 4 minutes. If you want a softer crust, skip this step.

Spread mushroom mixture onto crust. Top with prosciutto and cheese. Return to oven for 6 minutes, or until cheese is melted and bubbly.


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