Mushroom-Prosciutto Pizza

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.

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Nutrient	Quantity
Total fats	62.8589 g
Protein	96.8033 g
Carbohydrates	10.9764 g
Energy	1006.0313 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6077 g
Water	287.2132 g
Aspartic acid	2.9048 g
Calcium, Ca	1379.9367 mg
Lutein + zeaxanthin	3.68 g
Fiber, total dietary	1.455 g
Carotene, beta	87.518 g
Niacin	2.9059 mg
Vitamin A, RAE	586.684 g
Arginine	1.7447 g
Riboflavin	0.759 mg
Glutamic acid	10.4003 g
Sodium, Na	1743.5153 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7962 g
Total lipid (fat)	62.8589 g
Manganese, Mn	0.2085 mg
Proline	6.6485 g
Fatty acids, total saturated 16:0	16.9617 g
Fatty acids, total saturated 8:0	0.622 g
Choline, total	183.0413 mg
Sugars, total	6.247 g
Serine	2.9754 g
Fatty acids, total saturated 10:0	1.2893 g
Fatty acids, total saturated 18:0	5.337 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.6141 mg
Selenium, Se	67.696 g
Ash	10.6148 g
Vitamin D	45.54 IU
Fatty acids, total saturated 18:1 undifferentiated	14.23 g
Pantothenic acid	0.9866 mg
Phenylalanine	3.002 g
Copper, Cu	0.6648 mg
Thiamin	0.344 mg
Retinol	578.84 g
Methionine	1.411 g
Iron, Fe	4.2993 mg
Carbohydrate, by difference	10.9764 g
Phosphorus, P	1122.518 mg
Folate, total	59.93 g
Fatty acids, total saturated 4:0	1.4157 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	1.6787 g
Cholesterol	343.0133 mg
Valine	3.8687 g
Fatty acids, total saturated 18:2 undifferentiated	1.8079 g
Glycine	0.9605 g
Fatty acids, total saturated 14:0	5.8734 g
Zinc, Zn	9.406 mg
Isoleucine	2.7915 g
Fatty acids, total saturated 12:0	1.5922 g
Fatty acids, total polyunsaturated	3.6876 g
Leucine	5.3456 g
Vitamin A, IU	2074.2847 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	59.93 g
Tryptophan	0.7289 g
Vitamin C, total ascorbic acid	5.4168 mg
Phytosterols	2 mg
Fatty acids, total saturated 6:0	0.9682 g
Tyrosine	3.0487 g
Vitamin B-12	5.5931 g
Vitamin K (phylloquinone)	5.7457 g
Fatty acids, total saturated	38.3092 g
Histidine	1.9194 g
Fatty acids, total monounsaturated	17.4063 g
Threonine	1.8964 g
Folate, food	59.93 g
Vitamin D (D2 + D3)	1.188 g
Vitamin D3 (cholecalciferol)	1.188 g
Vitamin E (alpha-tocopherol)	1.6863 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	83.4833 mg
Lysine	4.6686 g
Potassium, K	798.5553 mg
Cystine	0.5188 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic Clove	1	4.47	0.9918	0.015
shallot	0.25 cup	28.8	6.72	0.04
thyme	1 teaspoon	0.808	0.1956	0.0134
cremini mushroom	8 ounces	201.7333	0	1.1333
cooking spray	0	0	0	0
prosciutto	2 ounces	201.7333	0	1.1333
fontina cheese	1.5 1/2	770.22	3.069	61.6572
sherry wine vinegar	2 teaspoons	201.7333	0	1.1333
italian pizza crust	1	201.7333	0	1.1333