This Italian pizza combines the flavors of prosciutto and mushrooms on a thin, crispy crust. The dough is carefully prepared with a layer of corn flour to achieve an extra crispy texture, just like in traditional Italian pizzerias.
Preparation Time
Prep Time: 20 minutes (plus 1-2 hours for dough rising)
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Ingredients (For Two Pizzas)
For the Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup fine corn flour (for coating the dough)
- 1/2 tsp salt
- 3/4 cup lukewarm water
- 1 tsp sugar
- 1 tsp active dry yeast
For the Toppings
- 1/2 cup tomato sauce (San Marzano tomatoes, if available)
- 1 1/2 cups shredded mozzarella cheese
- 100g prosciutto, thinly sliced
- 100g mushrooms, thinly sliced
- Fresh basil leaves (optional, for garnish)
- Extra virgin olive oil, for drizzling
- Freshly cracked black pepper, to taste
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Dough
In a bowl, dissolve the sugar and yeast in lukewarm water. Let it sit for 5-10 minutes until frothy. In another bowl, mix the all-purpose flour and salt. Gradually add the yeast mixture to the flour, kneading until you form a smooth, elastic dough (about 10 minutes by hand). Cover and let it rise for 1-2 hours in a warm place.
Step 2: Prepare the Corn Flour Coating
Once the dough has risen, sprinkle fine corn flour on your work surface. Place the dough on top and gently press it, allowing the corn flour to stick to the base of the dough. This step creates a crispy, textured crust when baked.
Step 3: Preheat the Oven
Preheat your oven to the highest setting (usually 500°F or 260°C) for at least 30 minutes, ideally with a pizza stone inside to mimic the heat of a traditional wood-fired oven.
Step 4: Shape the Dough
Divide the dough into two equal portions. Using your hands, gently stretch and shape each portion into a 10-inch circle, keeping the edges slightly thicker for a classic Italian crust.
Step 5: Add Tomato Sauce and Cheese
Spread a thin layer of tomato sauce on each pizza, leaving a 1-inch border around the edges. Sprinkle an even layer of shredded mozzarella over the sauce.
Step 6: Add Prosciutto and Mushrooms
Arrange the sliced prosciutto and mushrooms evenly over the cheese. Drizzle with a small amount of extra virgin olive oil for added richness.
Step 7: Bake the Pizza
Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbling and slightly browned.
Step 8: Garnish and Serve
Remove the pizza from the oven and top with fresh basil leaves and a sprinkle of freshly cracked black pepper, if desired. Slice and serve hot.
Tips and Tricks
- Corn Flour Secret: The corn flour coating on the dough’s base is a trick from pizzerias in Rome, giving the crust a satisfying crunch.
- Store-Bought Dough Alternative: Using ready-made pizza dough from the store is a great time-saving option. However, adding a layer of corn flour to the base before baking still makes a noticeable difference, adding extra crispiness and authenticity to the pizza.
- Use San Marzano Tomatoes: For authentic Italian flavor, use San Marzano tomatoes for the sauce; they’re sweeter and less acidic.
- High Oven Temperature: Traditional Neapolitan pizzas are cooked in wood-fired ovens at very high temperatures, achieving a crisp crust and gooey center. Replicate this with the highest setting on your home oven.
Serving Suggestions
Side Dishes: Pair with a simple arugula salad tossed in lemon vinaigrette for a light accompaniment.
Wine Pairing
- Typical Wine: A classic Italian Chianti or Sangiovese pairs well with the prosciutto and mushrooms.
- Bulgarian Wine: Try a Bulgarian Mavrud for a rich and fruity complement to the pizza.
Nutritional Information (Per Serving)
- Calories: 560 kcal
- Protein: 20g
- Fat: 22g
- Carbohydrates: 68g
Dietary Modifications
- Gluten-Free: Substitute with a gluten-free flour mix for the dough to make a gluten-free version.
- Dairy-Free: Use dairy-free cheese to accommodate a dairy-free diet.
About the Pizza Prosciutto e Funghi
Pizza Prosciutto e Funghi is a beloved classic in Italy, often found in pizzerias across Rome and Naples. This pizza celebrates the harmony between earthy mushrooms, savory prosciutto, and the rich flavor of tomato sauce, all on a thin, crispy base.
Cultural Context
Italian pizza-making is an art form with deep regional variations. In Naples, pizzas are soft and chewy, while Roman pizzas are thin and crispy. This recipe combines elements of both styles, bringing the best Italian pizza culture to your kitchen.
