Truffled Mushroom Prosciutto Pizza

Truffled Mushroom Prosciutto Pizza
Truffled Mushroom Prosciutto Pizza | http://saltandwind.com You'd think that Hollywood would be an anti-pizza world since it's non-Paleo, full of carbs, and breaks every other dieting rule, but I live at an intersecti...
Skill
Course
Cuisine
Ingredients
9
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
1 pizza
Servings
4 to 8
Truffled Mushroom Prosciutto Pizza | http://saltandwind.com
Skill
Beginner
Course
Dinner
Cuisine
American
Ingredients
9
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
1 pizza
Servings
4 to 8
Truffled Mushroom Prosciutto Pizza | http://saltandwind.com

You'd think that Hollywood would be an anti-pizza world since it's non-Paleo, full of carbs, and breaks every other dieting rule, but I live at an intersection of amazing and phenomenal when it comes to pizza with hitters like Mozza and the Oaks just a stones' throw away. And while I'll never have Nancy Silverton's pizza dough skills or my very own boated-over-from-Italy-stone-by-stone pizza oven, I can at least bring on the flavors like with this Truffle Prosciutto Roasted Mushroom Pizza.

Ingredients

  • 1 1/2 pounds assorted cremini and button mushrooms

    stemmed and halved

  • 2 tablespoons extra-virgin olive oil

    plus more for garnish

  • 3 sprigs fresh rosemary
  • kosher salt and Freshly ground black pepper
  • 2 tablespoons balsamic vinegar

    plus more for garnish

  • 1 pound fresh white or whole wheat pizza dough
  • 1/3 cup finely grated Parmigiano-Reggiano cheese

    plus more for garnish

  • 1 cup shredded truffle cheese
  • 4 to 6 slices thinly sliced prosciutto

Instructions

Heat the oven to 450°F and arrange a rack in the middle. Combine mushrooms, olive oil, and rosemary on a rimmed baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Discard the rosemary, drizzle with the balsamic, and toss to coat.

Tip

Mushrooms can be roasted up to 2 days ahead of time - store refrigerated in an airtight container.

Meanwhile, using a lightly floured rolling pin, place dough on a piece of parchment paper and roll to a 12-inch circle. Pierce the pizza dough in several places to prevent it from bubbling up unevenly. Top pizza with about half of the Parmesan, all the truffle cheese, then scatter the mushrooms on top. Add the remaining Parmigiano-Reggiano cheese.

Tip

If you don't have a pizza stone, turn a rimmed baking sheet upside down in your oven and let it heat up while the oven heats.

If you have a baking sheet or pizza stone in the oven, use parchment to transfer pizza to the sheet or stone (alternatively put on a baking sheet and place in oven) and bake until golden brown on bottom and cheese is melted, about 15 to 20 minutes. Meanwhile, place prosciutto in an ovenproof pan or another rimmed baking sheet and place in oven 5 minutes or until just crisp. Serve topped with crisp prosciutto and additional parmesan cheese and a drizzle of olive oil and balsamic vinegar.

Tip

If you're having a hard time rolling the pizza dough with a pin (or you can't find your rolling pin), just pick the dough up and, using your hands, gently stretch the dough. For pointers on how to do that check out this How to Stretch Pizza Dough video.

http://saltandwind.com/recipes/227-truffle-prosciutto-roasted-mushroom-pizza-recipe

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