Pizza with mushrooms and prosciutto
Mushroom and Prosciutto Pizza – A Homemade Delicacy
Who doesn't love a freshly baked pizza, with its tempting aroma and delicious ingredients? Mushroom and prosciutto pizza is not only a perfect choice for a family dinner or a gathering with friends, but it is also a simple and quick recipe that can be adapted to everyone's taste. Moreover, making this pizza is a wonderful opportunity to enjoy the cooking process and create something truly special.
Preparation time: 30 minutes
Rising time: 2 hours
Baking time: 20 minutes
Total: 2 hours and 50 minutes
Number of servings: 4-6
Necessary Ingredients
For the Dough:
- 500 g wheat flour (preferably type 00 for a fine texture)
- 25 g fresh yeast
- 1 tablespoon of sugar (helps activate the yeast)
- 2 teaspoons of salt
- 3 tablespoons of extra virgin olive oil (or 4 for a more intense flavor)
- Warm water (about 250 ml, as needed)
For the Filling:
- 150 g fresh mushrooms (champignon or any favorites)
- 150 g fresh artichokes (or canned, but make sure they are well drained)
- Slices of prosciutto cotto (a few, depending on preference)
- Slices of smoked pancetta (a few, for extra flavor)
- 300 g mozzarella (ideally fresh, diced)
For the Sauce:
- 300 g tomato paste with basil and onion
- Oregano (to taste)
- Salt and pepper (to taste)
- Olive oil (to add a splash of flavor)
Step by Step Preparation
Step 1: Preparing the Dough
Start by dissolving the fresh yeast in warm water, adding a teaspoon of sugar. This step is essential to activate the yeast. Let the mixture sit for 20 minutes in a warm place (you can use a radiator to speed up the process). You will know it's ready when bubbles form on the surface, indicating that the yeast is active.
Step 2: Forming the Dough
In a large bowl, place the flour and sprinkle a pinch of salt. Gradually add the yeast mixture, olive oil, and warm water while continuously mixing. Aim to achieve a soft and elastic dough. If you find the dough too sticky, you can add a bit more flour. Knead the dough for about 10 minutes until it becomes smooth and elastic.
Step 3: Rising the Dough
Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 2 hours. The dough should double in volume. Rising is crucial for achieving a fluffy and tasty pizza.
Step 4: Preparing the Filling
In the meantime, you can prepare the filling. If using fresh mushrooms and artichokes, clean and slice them. In a skillet, add 2 tablespoons of oil and a cup of water, then sauté the mushrooms and artichokes for about 10 minutes under a lid. This will help soften them and enhance the flavors.
Step 5: Assembling the Pizza
Once the dough has risen, preheat the oven to 220°C. Grease a baking tray with olive oil and roll out the dough into a circle or rectangle, depending on the tray you are using. If you think there is too much dough, you can use some of it for another pizza or even to make rolls. After rolling out the dough, generously spread the tomato sauce, followed by the diced mozzarella, mushrooms, artichokes, slices of prosciutto, and smoked pancetta. Sprinkle a little oregano on top for flavor.
Step 6: Baking
Place the pizza in the preheated oven and bake for 20 minutes, or until the crust is golden and crispy. The aroma that will fill the kitchen will be irresistible!
Serving Suggestions
Serve the pizza hot, alongside a fresh arugula salad with cherry tomatoes, drizzled with olive oil and balsamic vinegar, for a perfect contrast of flavors. A bottle of white wine or a craft beer will pair wonderfully with this delicacy!
Nutritional Benefits
Mushroom and prosciutto pizza is not only delicious but also packed with nutrients. Mushrooms are rich in antioxidants and vitamins, while prosciutto adds a protein boost. Using fresh mozzarella also provides calcium, essential for bone health. However, it's good to be mindful of portions, as a whole pizza can bring between 800-1200 calories, depending on the ingredients used.
Possible Variations
If you want to personalize this recipe, you can try the following variations:
- Vegetarian pizza: Omit prosciutto and pancetta, adding more vegetables like peppers, olives, or zucchini.
- Seafood pizza: Add shrimp or calamari for a delicious seafood option.
- White sauce pizza: Replace the tomato sauce with a cream and cheese sauce for a richer flavor.
Frequently Asked Questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the quantity. Generally, 10 g of dry yeast is equivalent to 25 g of fresh yeast.
2. How can I store leftover pizza?
Leftover pizza can be stored in the fridge wrapped in plastic wrap or in an airtight container for 2-3 days. You can reheat it in the oven to restore its crispiness.
3. What type of flour should I use?
For a perfect pizza crust, type 00 flour is ideal due to its low gluten content. However, you can also use regular wheat flour.
4. Is it possible to freeze the dough?
Yes, pizza dough can be frozen before rising. Make sure to wrap it well in plastic wrap to prevent freezer burn.
Mushroom and prosciutto pizza is not just a recipe, but a culinary experience that can bring family and friends together. So, put on your apron and enjoy every step of making this delicacy!
Ingredients: For the dough: 500 g flour, 25 g fresh yeast, 1 tsp sugar, 2 tsp salt, 3 tbsp extra virgin olive oil (I used 4), warm water as needed (about 250 ml). For the filling: ~150 g mushrooms (I had fresh), ~150 g artichokes (I also had fresh), a few slices of cooked prosciutto, a few slices of smoked pancetta, ~300 g mozzarella. For the sauce: 300 g tomato paste with basil and onion, oregano, salt, pepper, olive oil.
