Mushroom-Prosciutto Pizza

From Cooking Light.

• Ready In: 20 mins
• Serves: 6

Ingredients

•  cooking spray
• 8  ounces  sliced cremini mushrooms
• 1⁄4 cup  finely chopped shallot
• 1  garlic clove, minced
• 1  teaspoon  chopped fresh thyme
• 2  teaspoons sherry wine vinegar
• 1 (10 ounce)  italian cheese-flavored  thin pizza crust (such as Boboli)
• 2  ounces prosciutto, cut into thin strips
• 1 1⁄2 ounces  shredded Fontina cheese (1/3 cup)

Directions

1. Preheat oven to 450°.
2. Heat a 12-inch nonstick skillet over medium-high heat.
3. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender.
4. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
5. Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
6. Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.