Mushroom-Prosciutto Pizza

Ingredients

• 8 ounces cremini mushrooms sliced
• 1.5 ounces fontina shredded
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 10 ounce pizza crust italian cheese-flavored thin (such as Boboli)
• 2 ounces pancetta cut into thin strips
• 0.3 cup shallots finely chopped
• 2 teaspoons sherry vinegar 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add mushrooms and shallots to pan; saut 7 minutes or until mushrooms are tender.
4. Add garlic and thyme; saut 1 minute. Stir in vinegar; remove from heat.
5. Place crust on the bottom rack of oven.
6. Bake at 450 for 4 minutes.
7. Place the crust on a baking sheet.
8. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese.
9. Bake at 450 for 6 minutes or until cheese melts.
10. Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.