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Three Cheese Mushroom Pizza
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Serves 1 pizza |
Extra cheese means extra delicioius!
|1 pizza crust|
|Extra-virgin olive oil, for pan and drizzling|
|2 slices prosciutto, sliced in strips|
|2 cloves garlic, chopped|
|3 tablespoons dried rosemary|
|1 lb portobello mushrooms, coarsely chopped|
|2 logs goat cheese, 4 oz. each|
|2 cups shredded fontina|
|1/2 cup freshly grated pecorino|
|Kosher salt, to taste|
|Ground black pepper, to taste|
- Place a pizza stone in the oven and preheat to 500° F.
- Coat a saute pan with the olive oil and place over medium heat. Once hot, add the prosciutto strips, cook for about 1 minute. Toss in the garlic and rosemary and saute for about 1 minute. Add the mushrooms, cook and stir until nicely browned, about 5 minutes. Season ingredients with salt and pepper. Remove from the heat.
- Drizzle a small amount of olive oil over the pizza crust. Crumble goat cheese evenly on the crust, scatter mushrooms and prosciutto all around, and top with shredded fontina. Slide the pizza onto the hot pizza stone and bake for 12-15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
- Before cutting the pizza into slices, grate pecorino over the whole pizza.
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