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.
