Prosciutto & Funghi Recipe

Preheat oven

Preheat the wood-fired oven to 700–900°F (370–480°C) so the stone is hot. If using a home oven, preheat a pizza stone at the highest temperature for at least 45 minutes.

Prepare dough

Lightly dust your work surface with the all-purpose flour. Gently press and stretch the pizza dough ball into a 12-inch round, leaving a slightly thicker 1/2–3/4" rim for the crust. Do not overwork; maintain small bubbles for a light crust.

Oil the base

Brush 1 tablespoon of extra-virgin olive oil evenly over the stretched dough. This creates a barrier so the ricotta and mushrooms don't make the crust soggy.

Season ricotta

In a small bowl, combine the ricotta with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper. Stir until smooth. Optionally add 1/2 tsp lemon zest for brightness.

Apply ricotta

Using the back of a spoon, dollop and gently spread the seasoned ricotta in an even, thin layer over the oiled dough, leaving the rim clear.

Add mozzarella

Distribute the torn/sliced fresh mozzarella evenly over the ricotta, leaving small gaps so steam can escape and the cheese melts uniformly. Sprinkle the grated Parmesan evenly, if using.

Sauté mushrooms

Heat a small skillet over medium-high heat with 1 tsp evoo (from finishing or use 1/2 tbs from base as needed). Add the sliced mushrooms and sauté 3–4 minutes until they release their moisture and begin to brown. Add the minced garlic in the last 30 seconds, season with 1/4 tsp salt and 1/8 tsp black pepper, then remove from heat and set aside to cool slightly.

Assemble topping

Scatter the warm (not hot) mushrooms evenly across the cheese layer. Tear the prosciutto into pieces or leave as whole slices and arrange over the mushrooms. The prosciutto will crisp slightly in the oven but retains delicate texture.

Bake the pizza

Slide the pizza onto the preheated stone/peel and bake in the wood-fired oven for 90–120 seconds, turning the pizza frequently for even char and melt. If using a home oven at 500–550°F (260–290°C), bake for 7–10 minutes, rotating halfway, until the crust is blistered and cheese is melted and bubbly.

Finish and garnish

Remove the pizza from the oven. Immediately top with fresh basil leaves. Drizzle 1 teaspoon extra-virgin olive oil over the pizza, sprinkle the remaining 1/4 tsp black pepper and optional 1/4 tsp red pepper flakes. If desired, grate a little extra Parmesan and finish with a light dusting of lemon zest for brightness.

Rest and serve

Let the pizza rest 1–2 minutes to set, then slice into 6–8 slices and serve hot.