Prosciutto, Fontina and Mushroom Pizza

Ready in 1 hour

Top-ranked recipe named "Prosciutto, Fontina and Mushroom Pizza"

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Try this Prosciutto, Fontina and Mushroom Pizza recipe, or contribute your own. "Italian" and "Appetizers" are two tags used to describe Prosciutto, Fontina and Mushroom Pizza.


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1 tb olive oil
1 Pizza Dough Martha Stewart
8 oz Fontina cheese -- grated
8 oz Shiitake or oyster
4 oz Prosciutto
Cornmeal for dusting

Original recipe makes 4 Servings



Heat oven to 450F. Heat a pizza stone in oven for at least 30 minutes, or preheat a large baking sheet for 15 minutes. Heat grill until very hot. Meanwhile, trim stems from mushrooms. Place mushrooms in bowl and sprinkle with oil, salt, and pepper. Toss well to coat. Grill mushrooms until soft and juicy looking, about 2 to 3 minutes on each side. If you arent using a grill, heat oil in a medium skillet over medium-high heat and saute mushrooms until soft, about 3 to 4 minutes. Place discs of dough on a lightly floured surface and gently roll out or stretch into 1/4-inch-thick circles 7 inches in diameter. Place one circle of dough on a wooden pizza peel that has been dusted with cornmeal (or use a large spatula). Arrange a quarter of the prosciutto, fontina and grilled mushrooms on top. Slide dough onto hot pizza stone or baking sheet and bake until crust is brown and cheese is bubbling, 5 to 8 minutes. Cut pizza into six pieces and serve immediately. Repeat process three times with remaining dough, mushrooms, prosciutto and cheese. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" Recipe By : Martha Stewart Living November 1994

Calories Per Serving: 144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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