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Steps
1
Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.
2
Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.
3
Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.
4
Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.
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Fontina is a semi-hard cheese produced originally in the Alps of Italy and France. It is a creamy cheese that has a sharp, yet delicate piquant flavor. Substitute Gruyere, provolone, Gouda, Edam or smoked mozzarella for it, if desired.
Use 2 teaspoons fresh thyme leaves in place of the dried thyme.
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