I took some liberties with two different recipes from Tyler Florence and Sandra Lee. Now remember, Mr. News Readin's palate has matured in our five years of marriage, but he's no Tom Colicchio. (Read: we no longer buy the cheese that squirts out of a can.)
Here it is:
1 10 oz. ready-to bake pizza dough
1 tbsp. extra-virgin olive oil
½ cup marinara sauce
1 (3 ounces) package of prosciutto, cut into 1-inch pieces
1 garlic clove, chopped
1 fresh rosemary sprig, needles stripped from stem
3/4 cup of mushrooms (crimini, portobello or oyster), chopped
1 ounce goat cheese, crumbled
½ cup freshly grated pecorino
2 tbsp. fresh basil, chopped
Preheat oven to 425 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil begins to look hazy, add prosciutto, stirring for a minute or two to render the fat and flavor. Add in garlic and rosemary, sauteing for a minute. Add mushrooms, cooking until nicely brown. Season with salt and pepper, as needed. (Note: prosciutto can be quite salty, so I would strongly recommend not using any additional salt.)
Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle sauteed mushrooms and prosciutto over the top, leaving a 1-inch border around the edge. Sprinkle goat cheese, followed by basil.
Bake for 12-15 minutes, depending on how crispy you like your crust.
Before cutting the pizza, grate pecorino over the top. Cut into 6 slices.