Prosciutto, Fontina And Mushroom Pizza
appetizers
1 pizza dough martha stewart
8 oz shiitake or oyster mushrooms
1 tablespoon olive oil
1 salt and freshly ground pepp er
1 cornmeal for dusting
4 oz prosciutto
8 oz fontina cheese; grated
Recipe by: Martha Stewart Living November 1994 Heat oven to 450#161#F. Heat a pizza stone in oven for at least 30 minutes, preheat a large baking sheet for 15 minutes.
Heat grill until very hot. Meanwhile, trim stems from mushrooms. Place mushrooms in bowl and sprinkle with oil, salt, and pepper. Toss well to coa Grill mushrooms until soft and juicy looking, about 2 to 3 minutes on each side. If you aren't using a grill, heat oil in a medium skillet over medium-high heat and saute mushrooms until soft, about 3 to 4 minutes.
Place discs of dough on a lightly floured surface and gently roll out or stretch into 1/4-inch-thick circles 7 inches in diameter.
Place one circle of dough on a wooden pizza peel that has been dusted with cornmeal (or use a large spatula). Arrange a quarter of the prosciutto, fontina and grilled mushrooms on top.
Slide dough onto hot pizza stone or baking sheet and bake until crust is br and cheese is bubbling, 5 to 8 minutes. Cut pizza into six pieces and serve immediately. Repeat process three times with remaining dough, mushrooms, prosciutto and cheese.
Yield: 4 servings
