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

2 ounces prosciutto, cut into thin strips

1/3 cup (about 1 1/2 ounces) shredded fontina cheese

Preparation

Preheat oven to 450°.

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.

Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.

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.

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.

Serves 4

Borrowed from Cooking Light, June 2004

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