Pizza Prosciutto e Funghi is a beloved Italian pizza topped with savory prosciutto (ham) and earthy mushrooms, layered over a rich tomato sauce and gooey mozzarella. Simple yet packed with flavor, it’s a must-try for fans of traditional Italian pizza!
🧾 Ingredients (For 1–2 Medium Pizzas)
For the Dough:
- 2 cups ’00’ flour or all-purpose flour
- 3/4 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp olive oil
For the Topping:
- 1/2 cup tomato pizza sauce (or crushed San Marzano tomatoes seasoned with salt & oregano)
- 1 cup mozzarella cheese, shredded or sliced
- 1/2 cup fresh mushrooms, thinly sliced (button, cremini, or champignon)
- 1/3 cup prosciutto cotto (cooked ham), sliced into strips
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional: Fresh oregano or basil leaves for garnish
👨🍳 Instructions
🔹 Step 1: Make the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil.
- Knead into a smooth dough (about 8–10 minutes).
- Cover and let it rise for 1–2 hours or until doubled in size.
🔹 Step 2: Preheat & Prepare Toppings
- Preheat your oven to 250°C (480°F) or the highest setting.
- Clean and slice mushrooms. If you like them softer, sauté them for 2–3 minutes with a little olive oil and salt.
🔹 Step 3: Assemble the Pizza
- Roll out the dough on a floured surface into a thin circle.
- Spread tomato sauce evenly on top, leaving edges bare.
- Add mozzarella, then evenly distribute sliced mushrooms and prosciutto.
- Drizzle lightly with olive oil.
🔹 Step 4: Bake
- Bake on a hot pizza stone or tray for 7–10 minutes, until cheese is melted and crust is golden.
- Garnish with fresh basil or oregano if desired. Serve hot!
🍽️ Serving Suggestions
- Enjoy with a glass of Chianti or sparkling water with lemon.
- Pair with a fresh green salad or roasted garlic dip.
💡 Tips & Variations
- For a crispier crust, pre-bake the base for 2 minutes before adding toppings.
- Prefer it saltier? Use prosciutto crudo (dry-cured ham) and add it after baking.
- Add a sprinkle of Parmesan for extra richness.
