Pizza Tomato Gorgorzola Prosciutto Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and sprinkle the yeast on top. Let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes (or use a stand mixer with dough hook for 6–8 minutes).

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes before shaping.

Make the sauce while the dough rises: Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes before baking.

Clean and slice the mushrooms thinly. If mushrooms are very wet, briefly sauté in a dry pan over medium-high heat for 2–3 minutes to remove excess moisture, then cool.

Slice or tear the fresh mozzarella and crumble the gorgonzola. Grate the Parmigiano-Reggiano if not pre-grated. Separate prosciutto slices so they can be arranged after baking or placed lightly on top before baking depending on preference (see baking step).

Stretch or roll the rested dough on a lightly floured surface into a roughly 12–14" round. Transfer to a pizza peel dusted with cornmeal or semolina (or a parchment sheet if you prefer).

Spread an even layer of tomato sauce over the dough leaving a 1/2" border for the crust (about 3/4 cup sauce).

Distribute the torn/sliced fresh mozzarella evenly over the sauce. Scatter the sliced mushrooms across the pizza. Sprinkle half of the grated Parmigiano-Reggiano around the top and dot with crumbled gorgonzola (use all of the gorgonzola, distributing in small clusters).

Drizzle 1 tablespoon olive oil lightly over the toppings and grind 1/4 teaspoon black pepper across the pizza.

Bake on the preheated stone or baking sheet at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling. Rotate once halfway through for even browning.

If you prefer prosciutto warmed but not crisp, remove the pizza when nearly done (cheese melted and crust nearly finished), lay the prosciutto slices on top and return to the oven for 30–60 seconds. For crisp prosciutto, place slices on the pizza for the final 2–3 minutes of baking.

Remove pizza from oven and transfer to a cutting board. Scatter fresh basil leaves over the hot pizza and sprinkle the remaining Parmigiano-Reggiano if any. Drizzle a little extra virgin olive oil if desired.

Let rest 2 minutes, then slice and serve hot. Optionally serve with extra red pepper flakes at the table.