Cooking spray
8\u00a0ounces\u00a0sliced cremini mushrooms
1\/4\u00a0cup\u00a0finely chopped shallots
1\u00a0garlic clove, minced
1\u00a0teaspoon\u00a0chopped fresh thyme
2\u00a0teaspoons\u00a0sherry vinegar
1\u00a0(10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2\u00a0ounces\u00a0prosciutto, cut into thin strips
1\/3\u00a0cup\u00a0(about 1 1\/2 ounces) shredded fontina cheese<\/p>\n
Preheat oven to 450\u00b0.<\/p>\n Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; saut\u00e9 7 minutes or until mushrooms are tender. Add garlic and thyme; saut\u00e9 1 minute. Stir in vinegar; remove from heat.<\/p>\n Place crust on the bottom rack of oven. Bake at 450\u00b0 for 4 minutes.<\/p>\n Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450\u00b0 for 6 minutes or until cheese melts.<\/p>\n 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.<\/p>\n Yield<\/strong><\/p>\n 4 servings<\/p>\n","protected":false},"excerpt":{"rendered":" Cooking spray 8\u00a0ounces\u00a0sliced cremini mushrooms 1\/4\u00a0cup\u00a0finely chopped shallots 1\u00a0garlic clove, minced 1\u00a0teaspoon\u00a0chopped fresh thyme 2\u00a0teaspoons\u00a0sherry vinegar 1\u00a0(10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) 2\u00a0ounces\u00a0prosciutto, cut into thin strips 1\/3\u00a0cup\u00a0(about 1 1\/2 ounces) shredded fontina cheese Preheat oven to 450\u00b0. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add … <\/p>\n
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