Ingredients

For the Crust

• 1 cup lukewarm water
• 1 teaspoon sugar
• 2 1/2 teaspoons active yeast
• 1/2 teaspoon Kosher salt
• 2 cups all purpose flour

For the Chicken

• 2 boneless skinless chicken breasts, pounded to a thickness of 1 inch
• 1/4 cup flour
• 1/4 cup butter

For the Sauce

• 2 tablespoons butter
• 1 clove garlic, minced
• 1 tablespoon shallots, minced
• 6 ounces white button mushrooms, thinly sliced
• 1/2 cup Cavit Pinot Grigio
• 1/2 cup chicken broth
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh oregano, minced
• 1/3 cup sherry
• 1/3 cup heavy whipping cream
• 1 tablespoon flour

For the Assembly:

• 4 ounces prosciutto, sliced into thin ribbons
• 1 and 1/2 cups shredded Monterrey Jack cheese
• 1 teaspoon fresh thyme leaves