Spinach, Mushroom & Three-Cheese Pizza

• 1 loaf (1 pound) frozen pizza dough, thawed
• 3 tablespoons olive oil, divided
• 2 thin slices prosciutto or deli ham, julienned
• 1 pound sliced baby portobello mushrooms
• 1/2 small red onion, sliced
• 1 tablespoon minced fresh rosemary
• 2 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 log (4 ounces) fresh goat cheese, crumbled
• 2 cups shredded fontina cheese
• 1/2 cup grated Romano cheese

1. Roll dough into a 12x9-in. rectangle; transfer to a greased
2. and build up edges slightly. Brush with 1 tablespoon oil.
3. 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.
4. Place spinach over dough; top with mushroom mixture and goat cheese. Sprinkle with fontina. Bake at 450u0b0 for 15-20 minutes or until edges are golden brown and cheese is bubbly. Sprinkle with Romano cheese.

frozen pizza dough, olive oil, thin slices prosciutto, baby portobello mushrooms, red onion, fresh rosemary, garlic, spinach, fresh goat cheese, fontina cheese, romano cheese

Taken from www.tasteofhome.com/recipes/spinach-mushroom-three-cheese-pizza/ (may not work)