Ingredients
1 loaf (1 pound) frozen pizza dough, thawed3 tablespoons olive oil, divided2 thin slices prosciutto or deli ham, julienned1 pound sliced baby portobello mushrooms1/2 small red onion, sliced1 tablespoon minced fresh rosemary2 garlic cloves, minced1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 log (4 ounces) fresh goat cheese, crumbled2 cups shredded fontina cheese1/2 cup grated Romano cheese
Preparation
Roll dough into a 12x9-in. rectangle; transfer to a greased baking sheet and build up edges slightly. Brush with 1 tablespoon oil.
In a large skillet, saute prosciutto in remaining oil until crispy. Add mushrooms and onion; saute until tender. Stir in rosemary and garlic; cook 1 minute longer.
Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450° for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.
