Wednesday, May 9, 2012

Mushroom and prosciutto pizza

I had some button mushrooms that were starting to look a little shriveled, so I used them to make a mushroom and prosciutto pizza.

Mushroom storage tip: don't store them in plastic. Plastic makes mushrooms slimy. Take them out of the plastic as soon as you get them home, and put them in a brown paper bag. They'll last for weeks that way (although they'll start to look a little shriveled after a while).

I sliced the mushrooms and browned them in a little in some butter. I used half on a spinach salad, and the other half on a pizza.

This pizza crust + tomato sauce + a smear of ricotta + cooked mushrooms + a few pieces of prosciutto, torn into bits + healthy sprinkle of parmesan + dried basil (in that order); bake at 475 for 15 minutes.

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