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- Dish type
- Main course
There's nothing tastier than homemade pizza made from scratch. Pizza dough is topped with pizza sauce, tomato, prosciutto, mushrooms and mozzarella, then baked to perfection.
2 people made this
IngredientsServes: 30 cm pizza
- 225g plain flour
- 3/4 teaspoon salt
- 150ml warm water
- 3/4 teaspoon dry active yeast
- 4 tablespoons pizza sauce
- 1 medium tomato, sliced
- 6 slices prosciutto, sliced
- 8 button mushrooms, sliced
- 1 tablespoon Italian herb seasoning
- grated mozzarella cheese, to taste
MethodPrep:1hr20min ›Cook:15min ›Extra time:1hr proofing › Ready in:2hr35min
- In a large bowl, mix together the salt and water. Add the flour and yeast. Knead to form a soft and elastic dough. If the dough is too dry, add a little water. If the dough is too wet, add a little flour.
- Cover with a wet tea towel and allow to prove in a warm area for 1-2 hours.
- Meanwhile preheat the oven to 180 degrees C / Gas 4 with a pizza stone set on the lowest shelf rack, for at least 1 hour.
- Transfer the dough onto a floured pizza paddle and gently press until the dough is 30cm in diameter or 3-5mm thick. Spread evenly with pizza sauce, tomato, sliced prosciutto, mushrooms, Italian seasoning and mozzarella.
- Increase the oven temperature to 250 degrees C / Gas 10 and transfer the pizza onto the pizza stone. Bake for 15-25 minutes or until the base of the pizza is browned and the cheese is bubbly.
See it on my blog
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- 1 package (16 ounces) frozen whole-wheat pizza dough, thawed
- 1 cup low-sodium tomato sauce
- 1 1/2 cups grated part-skim mozzarella
- 10 ounces cremini mushrooms, thinly sliced
- 4 cups baby spinach, wilted
- 1 bag (9 ounces) frozen artichoke hearts, thawed and chopped
- 2 thin slices prosciutto, excess fat removed, cut into strips
- 3/4 cup grated Parmesan
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon crushed red pepper
- Heat oven to 400°F. Roll dough into a 10-inch disk transfer to a pizza pan. Spread sauce evenly across dough. Sprinkle mozzarella, mushrooms, spinach, artichoke hearts and prosciutto evenly over pizza top with Parmesan. Drizzle with oil and sprinkle with red pepper. Bake until crust is light brown and cheese is bubbly, 15 to 20 minutes. Cool 5 minutes cut into 6 slices and serve.
Nutritional analysis provided by Self
Prosciutto and mushroom thin crust pizza recipe - Recipes
So how do you like your pizza? Thick and tall or thin and crispy? With a rich topping or with less of it? Lots of crust or just a very thin base?
You could not be more creative with pizza as it is so versatile, you can make it to your liking and load it with your favourite topping.
Pizza making is a weekly appointment for me. My family expects it now but I love it too. I prepare the dough in the morning and I leave it to rest for the whole day so by dinner time we can enjoy a well risen and fragrant pizza.
I must say that it has taken me years to learn how to make a decent pizza. My first pizzas were hard and just not the right consistency and I used to overload it with mozzarella the base was so hard you had to be careful not to break a tooth when chewing it and they were too heavy too with all that cheese on top.
Over the years I learned to keep my dough “wet” in order to have a base that’s soft inside and crispy on the outside. I have also learned, in order to get a nice crust, not to roll to the edge of the dough (known in Italian as “cornicione”). That’s because you don’t want to push all the air out of the edges. This will allow for a more softer and fluffy crust typical of the Neapolitan pizza.
And like with most things in life, less is more. So don’t overload your pizza. Especially mozzarella which is rich and heavy. You want to see those little red dots of tomato sauce in between the topping.
Also never underestimate the pan you are cooking your pizza in. Depending on the pan you use you get a different type of pizza. Choosing the right pizza pan makes a substantial difference. I use perforated pans which seem to give a crispy base or stone base ones are pretty good too.
So here we go. I made a pizza with some fresh mushrooms which are just in season now and I added some cherry tomatoes and a handful of rocket for a healthy and perfumed pizza.
Mushroom Pizza thin and crispy
Make the dough, you can follow my recipe here.
Let it rest for a couple of hours covered by a cling film.
Cut the dough into 4 pieces of equal size then fold them inside out. This will help making balls.
Roll the dough with the top palm of your hands and make small circles so you will make perfectly round balls
Treat the dough like if it was a blanket, pull it to make your pizza base (without using a rolling pin if possible!).
Lay it on a well greased pan. Push the dough gently towards the edges without pressing them.
And your dough is on the tray. Now let it rest in a warm place covered by a blanket for at last a couple of hours or even longer. The longer the better.
Spread the tomato sauce on it
Add the chopped mozzarella, the mushrooms, the halved cherry tomatoes and a sprinkle of oregano. Cook in a hot oven at 200C for about 20 minutes. The crust needs to look golden and crispy then you will know your pizza is ready.
And you will also know it is ready by the fabulous smell your kitchen will be filled with!
Here is your pizza, thin and crispy just like in a pizzeria! Sprinkle some rocket on top. A final drizzle of olive oil will be the last magic touch.
So what's the verdict? The pizza was crispy and crunchy on the outside and moist and soft on the inside, so not dry at all compared to other types of pan.
I could serve the pizza in the pan right to the table and it stayed warm for quite a while as the cast iron helps in retaining the heat. A sturdy and well made pan indeed.
The only downside I can say is that it is on the heavy side but you cannot have it both ways. I can say this is one of the best pizza pans I have tried.
Caramelized Mushroom Pasta with Crispy Prosciutto
If you already love mushrooms, well, us too. But if you&rsquore still not sold on eating these fungi, it could be because you haven&rsquot tasted them when prepared for maximum deliciousness. Caramelized mushrooms are savory, chewy and a far cry from the wet and spongy ones found on takeout pizza. Try them for yourself in this caramelized mushroom pasta with crispy prosciutto from Sheela Prakash&rsquos cookbook, Mediterranean Every Day.
&ldquoMushrooms are one of my favorite ingredients to toss into a pasta dish because of how much meatiness they add,&rdquo she writes. &ldquoAlthough sautéing them is well and good, here I up both their flavor and texture by caramelizing them.&rdquo
That sounds like a fancy technique, but as Prakash explains, it&rsquos quite simple: &ldquoTo caramelize the mushrooms, sear them in batches to give them the space needed to develop a deep, golden brown crust, which really helps draw out their umami-rich flavor,&rdquo she continues. &ldquoAdd plenty of garlic and thyme to the mix, along with crispy shards of prosciutto for good measure and the result is a savory, earthy pasta that&rsquos easy to love.&rdquo
Reprinted with permission from Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Copyright © 2020 by Sheela Prakash. Published by The Harvard Common Press, an Imprint of The Quarto Group.
Kosher salt and freshly ground black pepper
2 tablespoons (30mL) extra-virgin olive oil, divided
1 pound (454g) cremini mushrooms, quartered
12 ounces (340g) campanelle, or other short pasta
1 tablespoon (3g) fresh thyme leaves
Freshly shaved Parmesan cheese, for serving
1. Bring a large pot of salted water to a boil over high heat.
2. Heat a large, high-sided skillet over medium heat. Add 2 prosciutto slices to the pan in a single layer, and cook until they curl and are lightly browned underneath, about 3 minutes. Flip the prosciutto and let cook until browned on the other side, about 3 minutes more. Transfer the prosciutto to a paper towel&ndashlined plate and repeat with the remaining 2 slices.
3. Pour 1 tablespoon (15mL) of olive oil into the pan. Add half the mushrooms in a single layer (try to get as many cut-side down as you can, but don&rsquot stress too much about it), and cook undisturbed until browned well on the bottom but not fully cooked, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon (15mL) of olive oil to the pan and repeat with the remaining mushrooms.
4. Meanwhile, add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, 8 to 9 minutes.
5. Once the second batch of mushrooms is browned well on the bottom, return the rest of the mushrooms to the pan and add the garlic and thyme. Season with salt and pepper and cook, stirring once or twice, until the mushrooms are fragrant and just tender, about 2 minutes more. Pour the wine into the pan and simmer, using a wooden spoon to scrape up the browned bits that have formed on the bottom of the pan, until some but not all of the liquid has evaporated, about 1 minute remove from the heat.
6. When the pasta is ready, reserve ½ cup (120mL) of pasta water with a measuring cup, then drain the pasta. Add the pasta and reserved pasta water to the pan and bring to a simmer. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, about 2 minutes. Remove from the heat.
7. Break the prosciutto into small pieces and stir half into the pasta. Serve garnished with the remaining prosciutto and shaved Parmesan.
Prosciutto and Ricotta Thin Crust Pizza
- Author: Madison | A Joyfully Mad Kitchen
- Prep Time: 40 minutes
- Cook Time: 15-20 minutes
- Total Time: 31 minute
- Category: Lunch
- Method: Bake
- Cuisine: Italian
If you’ve ever struggled with what’s for lunch, here’s your solution. A quick, no rise recipe for?thin crust pizza topped with peppery?arugula, prosciutto and ricotta for a sweet and salty combination you can’t get enough of.?
- 1/2 teaspoon yeast
- 1/2 cup lukewarm water
- 1 1/2 all purpose flour
- 1/2 teaspoon salt
- 2 – 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 cup arugula
- 2 – 3 ounces ( 1 package) prosciutto
- 1/2 cup part skim ricotta cheese
For the dough
- Oil a pizza pan by pouring a little olive oil on the pan and spreading it around with a paper towel or basting brush. Set aside.
- In a large bowl, mix the water and yeast. Let the mixture rest for 10 minutes. It will begin to bubble slightly.
- Gather your toppings while this is happening.
- Preheat oven to 450 degrees.
- After 10 minutes, add the flour and salt to the water and yeast mixture. Use a spoon to mix it. As the dough begins to come together and solidify, use your hands to finish molding the dough. Add extra flour, one tablespoon at a time, if the dough is too sticky to work with.
- Knead dough for a few minutes on a lightly floured surface. Form into a ball.
- Let the dough sit for 5 minutes.
- Use a rolling pin to roll out the dough as thin as you can (about 1/4″ inch thick)
- Very carefully pick up your dough and transfer it to the pizza pan. (Be sure that your pizza pan is sitting close by!)
- Using a spoon or basting brush, add olive oil to crust. Then sprinkle with minced garlic.
- Bake pizza in preheated oven for 5 minutes.
- Remove and add the rest of your toppings (prosciutto, ricotta cheese, topped with arugula).
- Continue baking for another 10-15 minutes. Keep a close eye on it. When the crust is golden, the pizza is done!
- Allow to cool for a few minutes before slicing into the pizza and enjoying!
Using a basting brush makes applying olive oil much easier.
Did you make this recipe?
Tag @joyfullymad on Instagram and hashtag it #jmrecipes
If you’ve been looking for a quick and easy lunch recipe or the perfect thin crust pizza recipe, now you have it!
- 1 envelope active dry yeast
- 1 cup warm water
- Pinch of sugar
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chopped thyme
- 1 teaspoon salt
- About 2 1/3 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 pounds white onions
- Salt and freshly ground pepper
- 3/4 pound Italian Fontina cheese, sliced
- 8 thin slices of prosciutto
- 2 tablespoons grapeseed oil
- 1 tablespoon white truffle oil
- 2 tablespoons sherry vinegar
- 1 apple&mdashpeeled, cored and cut into matchsticks
- 4 ounces arugula (6 cups)
In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes. Add the olive oil, thyme and salt. Add 2 cups of the flour and stir until a very soft, wet dough forms. Turn the dough out onto a lightly floured work surface and knead, working in about 1/3 cup more flour, until the dough is soft and silky. Shape into a ball and put in a large, oiled bowl. Cover and let rise until doubled in bulk, about 1 hour at room temperature or overnight in the refrigerator.
Preheat the oven to 450°. Oil 2 large baking sheets. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Uncover and cook the onions over high heat until golden brown, about 8 minutes longer. If the onions dry out, add a few tablespoons of water. Season the onions with salt and pepper, transfer to a plate and let cool slightly.
Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces. Roll each piece out to a 9-by-3-inch rectangle and arrange on the prepared baking sheets. Top the dough with the Fontina, sautéed onions and prosciutto. Bake for 25 minutes, or until golden and crisp.
In a large bowl, whisk the grapeseed oil, truffle oil and vinegar season with salt and pepper. Add the apple and arugula and toss. Top the hot pizzas with the salad and serve immediately.
Roman Style Pizza – All Roads (and Thin Crusts) Lead to Rome!
Roma is home to some of the best pizza in the world and in constant competition with Napoli for bragging rights. While Napoli is known for their pizza margherita, Rome has two distinct pizza styles thin crust and “pizza al taglio“, which translates in English to pizza by the slice. The thin crust is the classic Roman pizza and the origin of where thin crust came from (ya’ hear that New York. ) while the pizza al taglio, now common everywhere in Italy, originated in Rome and is baked in long cooking sheets and sliced in rectangles – for those on the go . The pizza al taglio I’ve enjoyed immensely since day one as a little boy and you can find all different types, like the Pizza Bianca (white pizza), Pizza Rossa (red sauce) and many more but with a variety of toppings including asparagus, pancetta, mushrooms, zucchini, eggplant, potatoes, prosciutto, artichoke, onions, capers, arugula, olives, etc…(not altogether mind you). You name it – they have it! Some places fold the slice over like a sandwich and I still remember the day when I first sank my teeth into a pizza al taglio and how it felt like the Coliseum crowd was roaring with approval! I still have not had a slice of pizza as good since I was that little boy and in all honesty, I can’t remember if it was at the Campo di Fiore, the Spanish Steps, or Trastevere (so maybe I don’t really remember the day?). But I will not rest until I find it, or until I make it!
Today, I’m sharing my take on Roman style thin and al taglio pizza recipes that my mother made growing up, and still makes today (go mom!). The thin crust features pancetta (a favorite of the capital) and porcini mushrooms, while the pizza al taglio flourishes with zucchini, prosciutto cotto, and cherry tomatoes. It’s important to keep in mind that with a thin crust (and we’re talkin’ almost cracker thin), thin toppings are essential – less is more my friends, less is more – especially if you plan on adding this mortadella! I begin making a Roman style thin crust pizza by poking the dough in a circular motion with plenty of flour then stretching and using a dough roller for several minutes until it is so thin the dough starts to think it’s anorexic (ok, maybe that wasn’t PC but you know what I’m trying to say). I used to buy dough at a local market because it’s fresh and doesn’t include any unhealthy oils or ingredients but now make my own homemade dough. Dress your pizza stone very lightly with olive oil and lay the dough down (brick oven wood fires are the true Roman way for a thin crust but if you don’t own one, try this on your grill). From there add your sauce but not too much, remember it’s a thin crust so you don’t want to overload, then add chopped fresh mozzarella, very thin slices of pancetta and topped off with chopped porcini mushrooms. One interesting thing about Roman thin crust pizza is that it’s usually cooked at a very high heat and for a shorter time, which makes sense with the thinner crust.
For the Roman pizza al taglio we want the dough to be thicker and the biggest difference between the two pizzas (beyond the crust) is that the pizza al taglio is baked in a long cooking sheet or pan rather than a pizza stone and in a gas or electric oven rather than a wood-fire brick oven. I’m adding sliced fresh mozzarella rather than chopped and very thin slices of zucchini, thin sliced prosciutto cotto, and cherry tomatoes slit in half. I’m not adding the prosciutto cotto until a few minutes before removing the pizza from the oven so we don’t burn the ham. Remember, we’re trying to keep it classy here at Paggi Pazzo.
Most pizza recipes from the Eternal City do not feature heavy meats or toppings like you would find here in the States (i.e. meatballs, pepperoni, etc…). But vegetables, cheeses, prosciutto, or pancetta are very common, so feel free to experiment. I was also able to make both pizzas with only one 16 ounce dough, with the majority being used for the pizza al taglio proving you don’t need much my friends. So there you have it, Roman style pizza from Paggi Pazzo and unofficially, Gladiator approved!
(Both recipes combined are below but for specific pizza recipes from this post, click on the following):
Roman Thin Crust Pizza Recipe
Homemade Roman Thin Crust Pizza Dough Recipe
Roman Pizza al Taglio Recipe
Heat a 12-inch nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add mushrooms and shallots to pan sauté 7 minutes or until mushrooms are tender.
Add garlic and thyme sauté 1 minute. Stir in vinegar remove from heat.
Place crust on the bottom rack of oven.
Bake at 450° for 4 minutes.
Place the crust on a baking sheet.
Spread mushroom mixture evenly over crust sprinkle evenly with prosciutto and fontina cheese.
How to Make It
Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1 to 2 minutes. Add mushrooms and garlic cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 teaspoon salt, and set aside.
Roll dough into a 13-inch circle on a large piece of parchment paper pierce well with a fork. Sprinkle goat cheese over dough spread mushroom mixture over cheese. Top with mozzarella.
Place dough (on paper) on preheated stone bake at 500°F for 13 to 14 minutes.
Toss arugula with lemon juice. Top pizza with arugula mixture drizzle with truffle oil, if desired, and sprinkle with remaining 1/8 teaspoon salt. Cut into 8 slices.
A non-traditional, white pizza combining the unique tastes of fontina cheese, Marsala wine, and prosciutto.
- FOR THE DOUGH:
- 1 cup Warm Water (105 Degrees F)
- ¼ cups Honey
- 1 envelope Active Dry Yeast, 0.25 Ounce Packet
- 4 teaspoons Salt
- 2-½ cups Bread Flour, Plus Extra For Work Surface
- ¼ cups Extra Virgin Olive Oil, Plus Extra For Greasing Your Bowls
- FOR THE ASSEMBLY:
- 2 Tablespoons Butter
- 2 Tablespoons Extra Virgin Olive Oil, For Sauteing Mushrooms Plus Extra For Drizzling On The Crust
- 18 ounces, weight Cremini Mushrooms, Sliced
- ½ cups Chopped Shallots
- 2 cloves Garlic, Minced
- 3 teaspoons Chopped Fresh Thyme
- ¼ cups Marsala Wine
- 4 ounces, weight Prosciutto, Cut Into Thin Strips
- 1 cup Shredded Fontina Cheese
- Corn Meal, For Your Pans
1. In a 2 cup measuring cup, combine the water and honey, stir to combine and sprinkle the yeast over it. Let it sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t “proof” (get “foamy”) pour it out and start again. It is important to have a live yeast mixture.
2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the 1/4 cup olive oil and the “proofed” yeast mixture. Turn the mixer, fitted with dough hooks, to high speed (labeled knead on my mixer). Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrape the sides of the bowl to move flour into the path of the hooks as needed).
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state). This will probably take about 3 to 5 minutes.
4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn it to oil the ball on all sides. Cover the bowl with plastic wrap or a light cloth and set in a warm, draft-free place until nearly doubled in size. This will take about 1 to 1 1/2 hours.
5. After the dough has doubled in size, remove the dough from the bowl and form it into a 12-inch log. Divide the log in half and form each half into equally sized dough balls. Lightly oil 2 large mixing bowls with about 1 1/2 teaspoons olive oil. Place each dough ball into its own bowl and turn to oil the ball on all sides. Cover each bowl with plastic and set in a warm, draft-free place until nearly doubled in size again, about 1 to 1 1/2 hours.
1. Melt butter in a 12-inch, nonstick skillet over medium-high heat then add 2 tablespoon of olive oil and the mushrooms and shallots. Sauté mushrooms and shallots until the shallots are translucent and the mushrooms are tender, about 7 minutes. Add garlic and thyme and sauté 1 minute. Stir in the Marsala. Correct seasoning to taste and remove from heat.
For the construction and baking:
1. Place an appropriately sized pizza stone on the middle shelf of your oven and pre-heat the oven to 450 F.
2. On a lightly floured work surface, place one of the dough balls and flatten into a disk with your fingertips and palms. Then, press it into a thinner disk of dough approximately 10 to 12 inches round and about 1/8-inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness. But don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy). Sprinkle flour over the surface of this thin disk (this will become the bottom of the pie when you place the disk on the peel in the next instruction).
3. Distribute some corn meal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough rounds to move easily over the surface of the peel) and transfer the formed pizza base onto the peel. Lightly spread about ½ of the mushroom mixture evenly over crust, then sprinkle it evenly with ½ of the prosciutto and ½ of the fontina cheese (leaving about ½ inch of uncoated dough around the edge to form the crust).
4. Finally sprinkle a little extra-virgin olive oil over the surface.
5. Gently shake the peel to insure the pizza moves freely (if it doesn’t, gently lift the edges of the pizza and distribute additional corn meal until it does). Using the peel, slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 12 minutes in a 450 F oven. Remove from the oven, slice into 8 wedge shaped slices and serve.
6. Repeat with the remaining dough and remaining toppings and cheese.