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Prep Time
10 mins
Total Time
30 mins
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
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
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Makes: Two 12-in/5-cm pizzas
11 g
Saturated Fat:
3 g
57 g
4 g
20 mg
21 g
860 mg
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