Smoked Mozzarella Mushroom Pizza

Name: Smoked Mozzarella Mushroom Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 servings.
Cuisine: Italian Appetizers, Italian Dinners, Italian Pizza Recipes, Italian Recipes
Ingredients: 2 tablespoons butter, divided; 2 tablespoons olive oil, divided; 2/3 cup sliced red onion; 1/2 pound sliced baby portobello mushrooms; 1 garlic clove, minced; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 tube (13.8 ounces) refrigerated pizza crust; 1-1/2 cups shredded smoked mozzarella cheese; 2 ounces sliced prosciutto or deli ham, finely chopped

Top a refrigerated crust with portobello mushrooms, smoked mozzarella and prosciutto for a hearty starter. Made in a 15x10x1-in. pan, the pizza could even be cut into larger pieces and served as an entree.—Edwina Gadsby, Hayden Idaho

Ingredients

2 tablespoons butter, divided
2 tablespoons olive oil, divided
2/3 cup sliced red onion
1/2 pound sliced baby portobello mushrooms
1 garlic clove, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 cups shredded smoked mozzarella cheese
2 ounces sliced prosciutto or deli ham, finely chopped

Directions

Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan.
In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated.
Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

Originally published as Mushroom & Smoked Mozzarella Flatbread in Taste of Home Christmas Annual 2014