Contadina Recipe
Tomato Sauce, Mozzarella, Prosciutto Di Parma, Mushrooms
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Ingredients
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Sauce
Toppings
Method
Making the Sauce
- 1
- 2
Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- 3
Pour in the canned whole tomatoes (including juice) and break them up with a spoon.
- 4
Add dried oregano, salt, and black pepper. Stir to combine.
- 5
Simmer the sauce on low heat for about 20-25 minutes, stirring occasionally.
- 6
Towards the end of cooking, add the fresh basil leaves and stir to incorporate.
Preparing the Toppings
- 7
While the sauce is simmering, clean and slice the mushrooms.
- 8
If using fresh mozzarella, shred it into smaller pieces.
Assembling the Dish
- 9
Preheat your oven to 220°C (425°F).
- 10
Spread a layer of the tomato sauce evenly on a baking dish or pizza base.
- 11
Sprinkle the shredded mozzarella cheese over the sauce.
- 12
Distribute the sliced mushrooms evenly across the cheese.
- 13
Tear the prosciutto into smaller pieces and scatter it over the mushrooms.
- 14
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
