Cotto E Funghi Recipe
Tomato sauce, bocconcini, Italian ham, sautè mushrooms
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Ingredients
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Pizza base & assembly
Sautéed mushrooms
Method
Sautéed mushrooms
Prepare and sauté mushrooms
Clean mushrooms by wiping with a damp cloth and slice them about 3–4 mm thick. Heat a large skillet over medium-high heat. Add butter and olive oil. When butter is melted and foamy, add sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes.
If using, add red wine to deglaze the pan and scrape up any browned bits; cook for 30–60 seconds until alcohol mostly evaporates. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside to cool slightly. Reserve 120 g for the pizza and keep any remainder refrigerated for another use.
Pizza base & assembly
Preheat and prepare dough
Place an oven rack in the highest position (or use a pizza stone on a middle rack). Preheat oven to 250°C (480°F) for at least 30 minutes. If using a pizza stone, heat it in the oven. On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch (25–30 cm) round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.
Sauce and cheese
Spread 3 tablespoons of tomato sauce evenly over the dough, leaving a 1–1.5 cm border for the crust. Drizzle 1 teaspoon olive oil lightly over the sauce. Scatter 120 g torn bocconcini evenly over the sauce, distributing pieces so the cheese melts uniformly.
Add ham and mushrooms
Distribute 80 g torn Italian cooked ham evenly over the cheese. Spoon the reserved 120 g sautéed mushrooms across the pizza in an even layer.
Bake
Carefully slide the pizza (on parchment or peel) onto the preheated stone or tray. Bake at 250°C (480°F) until crust is golden and cheese is bubbling and slightly browned, 8–12 minutes depending on oven and stone. Rotate once halfway if your oven has hot spots.
Finish and serve
Remove pizza from oven. Immediately season with the remaining 1/2 tsp salt and 1/2 tsp black pepper (or adjust to taste). Scatter fresh basil leaves on top and drizzle a little extra-virgin olive oil (about 1 tbs) over the pizza. Let rest 2 minutes, then slice and serve hot.