Mushroom and Prosciutto Pizza

Pizza is the quintessential Italian dish, beloved worldwide for its versatility and irresistible combination of flavours. This mushroom and Prosciutto Pizza is a gourmet twist on the classic, featuring the earthy richness of preserved mushrooms, the salty savoriness of prosciutto and the creamy indulgence of melted mozzarella. The preserved mushrooms, soaked in aromatic herbs and olive oil, add a depth of flavour that pairs beautifully with the delicate, paper-thin slices of prosciutto. Finished with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs, this pizza is a celebration of simplicity and sophistication. Perfect for a cozy night in or a casual gathering with friends, this recipe will transport you to the heart of Italy with every bite.

Ingredients:

  • All-purpose flour/00 flour 300gr

  • Lukewarm water 180ml

  • Salt 1 teaspoon

  • Sugar 1 teaspoon

  • Yeast 1 teaspoon

  • EVO oil 2 tablespoons

  • IN ALTERNATIVE: round Pizza base

  • Mushrooms preserved in oil 150gr

  • Prosciutto 4-6 slices

  • Mozzarella 150gr

  • Tomato sauce 120ml

  • Fresh basil for garnish 

Begin by preparing the pizza dough. Combine flour, yeast, salt and a touch of olive oil, kneading until smooth and elastic. Let the dough rise in a warm place until doubled in size, about 1-2 hours. Once risen, divide the dough into portions and roll it out into thin rounds on a floured surface. In alternative if you don’t have time, you can use a frozen pizza base.

Preheat your oven to its highest setting, ideally 250 °C and place a baking tray inside to heat up; this will ensure a crispy crust. While the oven heats, prepare the toppings. Drain the mushrooms from its oil of origin, thinly slice the prosciutto and set it aside. Grate fresh mozzarella cheese and prepare a handful of fresh basil for garnish.

To assemble the pizza, start by spreading a thin layer of tomato sauce and a drizzle of olive oil, then sprinkle the grated mozzarella evenly across the base. Scatter the preserved mushrooms over the cheese, ensuring they are evenly distributed. Transfer the pizza to the preheated oven and bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly.

Once the pizza is out of the oven, immediately drape the slices of prosciutto over the top. The residual hat will gently warm the prosciutto up without cooking it, preserving its delicate texture and flavour. Finish with some basil leaves, slice the pizza and serve immediately, savoring the perfect harmony of flavours in every bite.

 

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