I was able to make one dish this past week that turned out AWESOME! This was a Cooking Light recipe that my friend Claire posted on her blog a little while ago, and I think this will become a staple in our pizza rotation. The only change I made was that I used whole wheat pizza crust and mozzarella (in lieu of fontina). I topped it off with fresh Parmesan; it was delicious.
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 (such as Boboli) OR WHOLE WHEAT CRUST
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese OR MOZZARELLA
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.