Alouette^® Baby Brie Prosciutto Mushroom Pizza Recipe

1 pizza dough

8 oz. Shiitake or Oyster mushroom

1 Tablespoon olive oil

Kosher salt and freshly ground black pepper

Cornmeal for dusting

4 oz. Prosciutto

1 oz.  Alouette^® Baby Brie Wedge, sliced

• Heat oven to 450F.  Heat a pizza stone in the oven for at least 30 minutes, or preheat a large baking sheet for 15 minutes 
• Heat grill until very hot.  Meanwhile, trim stems from mushrooms.  Place mushrooms in a bowl and sprinkle with oil, salt, and pepper.  Toss well to coat
• Grill mushrooms until soft and juicy looking, about 2 to 3 minutes on each side.  If you aren’t using a grill, heat oil in a medium skillet over medium high heat and sauté mushrooms until soft, about 3 to 4 minutes
• Place discs of dough on a lightly floured surface and gently roll out or stretch into ¼ inch thick circles 7 inches in diameter
• Place one circle of dough on a wooden pizza peel that has been dusted with cornmeal (or use a large spatula).  Arrange a quarter of the proscuitto, Alouette^® Baby Brie Wedge, and grilled mushrooms on top
• Slide dough onto hot pizza stone or baking sheet and bake until crust is brown and cheese is bubbling, 5 to 8 minutes.  Cut pizza into 6 pieces and serve immediately.  Repeat process three times with remaining dough, Proscuitto, mushrooms, and Alouette Baby Brie