Mixed Mushroom & Prosciutto Pizza

Prep time: 10min
Total time: 30min
Makes 2 12 inch pizzas
1 tbsp
olive oil
15 mL
5 cups
sliced mushrooms such as Whole Mini Bellas
1.25 L
2 tbsp
fresh Thyme Leaves, coarsely chopped
30 mL
0
Pepper to taste
0
1
recipe Perfect Pizza Dough, crusts rolled into two 12-in. (30-cm) circles
0
3 tbsp
Parsley Seasoning Paste
45 mL
1 cup
loosely packed Parmesan cheese curls
250 mL
6
thin slices prosciutto
0
2 slices
calories
410
fat
11 g
saturated fat
3 g
carbs
57 g
protein
21 g
cholestrol
20 mg
fibre
4 g
sodium
860 mg

Directions

  1. Preheat a lightly oiled grill to medium. In a large skillet, heat oil to medium heat. Add mushrooms and cook, stirring occasionally, until water evaporates and mushrooms are golden brown, about 12 min. Stir in thyme and pepper, and set aside.

  2. Lay crusts down on lightly oiled grill. Cook for 2 min., or until bubbly and rigid. Using tongs, turn crusts over. Divide the herb paste, mushrooms, and cheese between the two crusts. Turn heat down to low, close lid and cook until cheese is melted, about 2 min.

  3. Remove from grill and place prosciutto over top of each pizza. Cut each pizza into six slices and serve.

Tip

To make pizzas indoors, heat pizza stone in the oven at its hottest setting. Dress rolled dough with herb paste, mushrooms and cheese. Slide onto stone using a pizza peel or floured rimless tray. Cook for approx 5 min., or until cheese is bubbling and crust is lightly browned. Top with prosciutto and serve.