Mixed Mushroom & Prosciutto Pizza

  • Prep Time 10 min
  • Total Time 30 min
  • Makes: Two 12 in./30 cm pizzas


  • 1 tbsp olive oil 15 mL
  • 5 cups sliced mushrooms such as whole mini bellas 1.25 L
  • 2 tbsp fresh thyme leaves, coarsely chopped 30 mL
  • pepper to taste
  • 1 recipe Perfect Pizza Dough, crusts rolled into two 12-in. (30-cm) circles
  • 3 tbsp Parsley Seasoning Paste 45 mL
  • 1 cup loosely packed Parmesan cheese curls 250 mL
  • 6 thin slices prosciutto


  • Step 1

    Preheat a lightly oiled grill to medium. In a large skillet, heat oil to medium heat. Add mushrooms and cook, stirring occasionally, until water evaporates and mushrooms are golden brown, about 12 min. Stir in thyme and pepper, and set aside.

  • Step 2

    Lay crusts down on lightly oiled grill. Cook for 2 min., or until bubbly and rigid. Using tongs, turn crusts over. Divide the herb paste, mushrooms, and cheese between the two crusts. Turn heat down to low, close lid and cook until cheese is melted, about 2 min.

  • Step 3

    Remove from grill and place prosciutto over top of each pizza. Cut each pizza into six slices and serve.


To make pizzas indoors, heat pizza stone in the oven at its hottest setting. Dress rolled dough with herb paste, mushrooms and cheese. Slide onto stone using a pizza peel or floured rimless tray. Cook for approx 5 min., or until cheese is bubbling and crust is lightly browned. Top with prosciutto and serve.

Nutrition Facts

  • Nutrition Description Makes: Two 12-in/5-cm pizzas
  • Calories 410
  • Fat 11 g
  • Saturated Fat 3 g
  • Carbs 57 g
  • Protein 21 g
  • Cholesterol 20 mg
  • Fibre 4 g
  • Sodium 860 mg