Prosciutto E Funghi Recipe

Bring dough to room temperature

Remove dough balls from the refrigerator 60–90 minutes before baking so they relax and come to room temperature. Keep covered to prevent drying.

Preheat your oven to the highest setting (500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. If using a baking sheet, preheat the sheet in the oven.

On a lightly floured surface, gently press and stretch each dough ball into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim. Avoid overworking the dough to retain airiness.

Brush the outer rim lightly with a little olive oil (about 1/2 tsp per pizza) to help browning.

Make quick San Marzano sauce

In a bowl, crush the canned San Marzano tomatoes by hand or pulse quickly in a blender for a few seconds to keep some texture. Stir in 1 tablespoon olive oil, minced garlic, dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. No cooking required for a fresh tomato pizza sauce; keep it slightly loose so it spreads thinly.

Spoon about 3–4 tablespoons (40–60 g) of sauce evenly over each stretched dough, leaving the rim uncovered. Spread thinly to avoid soggy crust.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a sauté pan over medium-high heat. Add the thinly sliced onion (if using) and cook 1–2 minutes until translucent. Add the sliced mushrooms in a single layer and let them brown without stirring for 2 minutes, then stir and cook another 2–3 minutes until golden and most moisture has evaporated. Season with 1/2 tsp salt, 1/4 tsp black pepper and stir in 1 tablespoon chopped fresh thyme or parsley. Remove from heat and cool slightly.

Assemble pizzas

Distribute torn or shredded fiordilatte mozzarella evenly over the sauced dough (about 150 g per pizza). Scatter the sautéed mushrooms evenly on top of the cheese. Tear or arrange slices of ham/prosciutto cotto over the mushrooms (about 75 g per pizza). Finish by sprinkling roughly half the grated Grana Padano over each pizza (about 30 g per pizza). Reserve a little Grana Padano for finishing after baking if desired.

If using a pizza peel, dust it with flour or semolina and transfer the assembled pizza to the preheated stone/steel. If using a baking sheet, slide the pizza onto the preheated sheet.

Bake

Bake each pizza for 6–10 minutes depending on oven temperature and stone/steel performance. Look for a blistered, leopard-spotted crust and melted, slightly golden cheese. Rotate halfway through if your oven has hot spots.

When the pizza is out of the oven, immediately scatter the reserved Grana Padano over the hot pizza and drizzle about 1/2 tsp extra-virgin olive oil. If you prefer a cold-prosciutto finish, replace the cooked ham with thin slices of uncooked prosciutto after baking. Add fresh basil leaves and a light pinch of red pepper flakes if desired.

Let the pizza rest 1–2 minutes, slice, and serve hot.