Roasted Mushroom and Prosciutto Pizza
Roasted Mushroom and Prosciutto Pizza
Ingredients:
olive oil
your choice of pizza sauce (pesto, red or no sauce at all), I used a homemade pizza sauce
1 package mushrooms of your choice, sliced of halved
2-3 fresh thyme sprigs
6-7 garlic cloves, smashed and sliced
1 sprig rosemary
butter, around 1 tbsp
balsamic vinegar, around 1 tbsp
8 ounces burrata cheese, at room temperature
pecorino romano, around 1/3 cup
1 package of fresh mozzarella
fresh rosemary, chopped ( about 2 tbsp)
fresh thyme, chopped( about 2 tbsp)
parmigiano reggiano, for serving
1 package of prosciutto, for serving
1 pizza dough, I used this recipe but please use whatever pizza dough you prefer.
Fresh basil for serving
Instructions:
Preheat the oven to 400 degrees F. Combine the olive oil, mushrooms, thyme, garlic, S+P, red pepper flakes and a little bit of balsamic vinegar (like 1 tbsp) in a baking dish. Add 1 1/2 tbsp of butter to the middle of the mushroom mix and bake for 15-20 minutes. Check at 15 minutes.
Meanwhile, grease a large baking sheet with olive oil (use your fingers to spread the olive oil around the sheet). On a lightly floured surface, push the pizza dough out until its the size you prefer— I personally like using my hands to stretch the pizza but you can use a rolling pin if you’d like. Transfer the dough to the prepared baking sheet and spread the sauce around, then grab your spinach and place it all around the pizza. Next, tear your fresh mozarella and place it evenly around the pizza. By this time, your mushrooms should have already finished, remove from the oven and turn up the heat to 450.
When the temperature has reached 450, Transfer the pizza to the oven and bake for 10 Remove from the oven and top with half of the roasted mushrooms and the pecorino romano. Continue baking until the edges are crispy and the cheese has melted.
Remove the pizza from the oven and top with burrata, prosciutto and the rest of the roasted mushrooms. Add some basil, the fresh chopped herbs and shaved parmigiano reggiano. season with black pepper and enjoy!
