Prosciutto + Wild Mushroom Recipe
fontina/rucola / mozzarella / truffle oil / herbs / sea salt
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) to ensure a hot environment for baking the pizza.
- 6
- 7
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 8
Add Toppings
Transfer the rolled dough to a pizza stone or a baking sheet. Begin by layering the sautéed mushrooms, followed by the shredded fontina and mozzarella cheeses. Tear the prosciutto and distribute it evenly over the top. Drizzle with truffle oil and sprinkle with fresh herbs and sea salt.
- 9
Bake Pizza
Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Finish with Rucola
Remove the pizza from the oven and immediately top it with fresh rucola. Allow to cool slightly before slicing.
