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Smoked Mozzarella Mushroom Pizza

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
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    24 servings

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.

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