Pizza Prosciutto e Funghi, a harmonious blend of thinly sliced, savory prosciutto and earthy, aromatic mushrooms atop a golden, crispy crust. Drizzled with rich mozzarella and nestled on a bed of vibrant tomato sauce, this pizza is a testament to simple ingredients creating extraordinary flavors. Ideal for food enthusiasts seeking an authentic Italian experience, our Pizza Prosciutto e Funghi recipe promises a mouthwatering journey through the heart of Italy with every bite. Dive into our culinary exploration and discover why this pizza is a favorite for its delicate balance of saltiness and umami, perfect for any mealtime indulgence.
AuthorJulia ForesekCategoryItalian, Pizza & BreadDifficultyBeginnerPrepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven:
If using a pizza stone, place it in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread tomato sauce over the dough, leaving a border for the crust. Add mozzarella cheese, then arrange the spicy salami slices evenly on top. Sprinkle with red chili flakes according to your heat preference.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the oven or preheated stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Garnish and Serve:
Remove from the oven, drizzle with a bit of olive oil, and garnish with fresh basil leaves. Slice and serve hot.
Ingredients
Directions
Prepare the Dough:
Dissolve sugar and yeast in warm water and let it sit until frothy, about 5-10 minutes.
Mix flour and salt in a large bowl. Add the yeast mixture and olive oil, combining to form a dough.
Knead on a floured surface until smooth, about 10 minutes. Place in an oiled bowl, cover, and let rise for 1-2 hours, until doubled.
Preheat the Oven:
If using a pizza stone, place it in the oven. Preheat to 500°F (260°C) for at least 30 minutes.
Assemble the Pizza:
Stretch the dough into a 12-inch circle on a floured surface or parchment paper.
Spread tomato sauce over the dough, leaving a border for the crust. Add mozzarella cheese, then arrange the spicy salami slices evenly on top. Sprinkle with red chili flakes according to your heat preference.
Bake the Pizza:
Transfer the pizza (on parchment if using) to the oven or preheated stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Garnish and Serve:
Remove from the oven, drizzle with a bit of olive oil, and garnish with fresh basil leaves. Slice and serve hot.
Perfect Wine Pairing:
A medium-bodied Sangiovese, with its bright acidity and cherry notes, complements the prosciutto’s saltiness and the mushrooms’ earthiness. Alternatively, a Barbera offers a similar acidity with a hint of dark fruit, balancing the rich flavors of the pizza. If you prefer white wine, a Pinot Grigio, with its crisp and refreshing palate, can also pair nicely, cutting through the richness while complementing the delicate flavors of the toppings.
