Prosciutto e Funghi Pizza
Experience the rustic charm of an Italian trattoria with this classic Prosciutto e Funghi pizza. This recipe combines the delicate saltiness of premium prosciutto cotto with the deep, earthy flavors of fresh mushrooms for a perfectly balanced, artisan-style meal.
Prep
15m
Cook
12m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1 pound 450 g | Pizza Dough |
| 0.5 cup 120 ml | San Marzano Tomato Sauce |
| 8 oz 225 g | Fresh Mozzarella Cheese |
| 4 oz 115 g | Prosciutto Cotto (Cooked Ham) |
| 1 cup 100 g | Cremini Mushrooms, thinly sliced |
| 1 tbsp 15 ml | Extra Virgin Olive Oil |
| 6 leaves 2 g | Fresh Basil Leaves |
2 Method
Step 1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
Step 2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle.
Step 3. Spread the tomato sauce thinly over the dough, leaving a 1-inch border for the crust.
Step 4. Layer the sliced mushrooms and torn pieces of prosciutto cotto over the sauce.
Step 5. Scatter chunks of fresh mozzarella evenly across the toppings.
Step 6. Carefully transfer the pizza to the preheated stone and bake for 10-12 minutes until the crust is charred and the cheese is bubbly.
Step 7. Drizzle with olive oil and top with fresh basil before slicing and serving.
💡 Chef's Tips
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Use Prosciutto Cotto (cooked ham) rather than Prosciutto Crudo for baking to ensure the meat stays tender.
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Sauté the mushrooms briefly beforehand if you prefer them less firm, though raw thin slices work perfectly at high heat.
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Ensure your mozzarella is well-drained to prevent a soggy crust.
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Let your dough sit at room temperature for 1 hour before stretching to make it more pliable.
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