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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Monterey Jack cheese pairs nicely with mushrooms and salty prosciutto. You can easily substitute your favorite mild white cheese, if you prefer. Ingredients:
1 teaspoon butter |
2 teaspoons olive oil, divided |
1 1/2 pounds mixed wild mushrooms, sliced 1/4 inch thick |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
basic pizza dough |
1 cup (4 ounces) shredded monterey jack cheese |
2 ounces thinly sliced prosciutto |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. 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°.
2. 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.
3. 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.
4. 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.
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