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Pizza with Mushrooms and Prosciutto

Servings = 2 | Serving size =1 individual pizza

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
8 ounces	crimini mushrooms
1/4 cup	balsamic vinegar
1 ounce	Parmigiano-Reggiano
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.

Nutrition Facts

Serving size: 1 pizza (includes dough and toppings) | Servings 2

Calories 427 | Calories from Fat 77

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 3g (17%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 17 mg (6 %) | Sodium 699 mg (29 %)

Total Carbohydrates 70g (23%) | Sugars 10g

Dietary Fiber 10g (40%) | Protein 21g

Vitamin A 1% | Vitamin C 10 % | Calcium 21% | Iron 23%

Vitamin K 3 mcg  | Potassium  775 mg | Magnesium  112 mg