Pizza Prosciutto e Funghi

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 ForesekCategory, DifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 Toppings:
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) spicy salami, thinly sliced
 Red chili flakes, to taste
 Red chili flakes, to taste
 Red chili flakes, to taste
 Extra virgin olive oil, for drizzling

1

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.

2

Preheat the Oven:

If using a pizza stone, place it in the oven. Preheat to 500°F (260°C) for at least 30 minutes.

3

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.

4

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.

5

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

Dough:
 2 1/4 cups (325g) all-purpose flour or 00 flour
 3/4 cup (180ml) warm water
 1 teaspoon (5g) sugar
 1 teaspoon (5g) salt
 1 tablespoon (15ml) olive oil
 2 teaspoons (7g) active dry yeast
Toppings:
 Toppings:
 8 ounces (225g) mozzarella cheese, sliced or grated
 4 ounces (115g) spicy salami, thinly sliced
 Red chili flakes, to taste
 Red chili flakes, to taste
 Red chili flakes, to taste
 Extra virgin olive oil, for drizzling

Directions

1

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.

2

Preheat the Oven:

If using a pizza stone, place it in the oven. Preheat to 500°F (260°C) for at least 30 minutes.

3

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.

4

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.

5

Garnish and Serve:

Remove from the oven, drizzle with a bit of olive oil, and garnish with fresh basil leaves. Slice and serve hot.

Notes

Prosciutto e Funghi

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.

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