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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Parmigiano-Reggiano, the king of cheeses."
-Mario Batali, Amazing chef

The refrigerator light goes on...

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.

Parmigiano-Reggiano

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 don’t need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 

Pizza with Mushrooms and Prosciutto

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 ounce	prosciutto
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 500°F. 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. Don’t 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.