This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Parmigiano-Reggiano, the king of cheeses."
-Mario Batali, Amazing chef
Even though there is a relatively high amount of fat and salt in prosciutto the intense flavor of the dry cured ham can really make a dish. Looking for rich, concentrated flavors, such as prosciutto, Parmigiano-Reggiano and the reduced vinegar makes for complex dishes.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =1 individual pizza
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3,4,5,6.
This recipe also requires making Whole Wheat Pizza Dough
Leftovers are good cold for breakfast.
|1 tsp||extra virgin olive oil|
|1/2 medium||white onion (sliced)|
|8 ounces||crimini mushrooms (sliced)|
|1/4 cup||balsamic vinegar|
|1 ounce||Parmigiano-Reggiano (grated fine)|
|1/2||whole wheat pizza dough|
|spray olive oil|
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500įF. Allow the baking suface to heat for at least 15-20 minutes.
Place the olive oil in a non-stick skillet pan over medium high heat. Add the sliced onion and reduce the heat slightly. Cook until the onions begin to soften. Add the mushrooms and balsamic vinegar.
Cook over medium heat, reducing the vinegar until it is a glaze covering the onions and mushrooms.
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Donít work too hard to get a perfectly round shape.
Arrange all the toppings so that they will be easy to place on top of the dough.
Once the dough is formed, place it on top of the hot pizza stone and spray lightly with olive oil.
Place the mushrooms first quickly followed by the prosciutto and then the cheese. Bake for 10 to 15 minutes until the edges of the crust is golden brown.
Serving size = 1 pizza (includes dough and toppings)
Servings = 2
Amount Per Serving
|Calories 427||Calories from Fat 77|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 3g||17%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 70g||23%|
|Dietary Fiber 10g||40%|
|Vitamin A 1%||Vitamin C 10%|
|Calcium 21%||Iron 23%|
|Vitamin K 3 mcg||Potassium 775 mg|
|Magnesium 112 mg|