Pizza Prosciutto e Funghi – Simple, Familiar, and Always Right
Pizza Prosciutto e Funghi is one of those pizzas that never tries too hard, and that’s exactly why it works. It’s familiar in the best way. You see it on the table, and you already know what you’re getting, something balanced, comforting, and easy to come back to.
There’s nothing complicated about it, but every part matters. The mushrooms bring that soft, earthy depth, especially once they’ve had a bit of heat and start to release their moisture. Then the prosciutto adds a gentle saltiness, not too strong, just enough to give the pizza structure and direction.
As it bakes, everything settles into place. The mozzarella melts into the tomato, the mushrooms soften, and the prosciutto warms just enough to blend in without losing its character. It’s the kind of combination that feels natural, like it was always meant to be together.
It’s not a pizza that surprises you.
It’s the one you trust.
And most of the time, it ends up being the one you finish first.
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.
Ingredients
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.
Explore more in our
Italian Pizza Recipes guide
.