The flavors of Fall combine in this Truffled Mushroom Prosciutto Pizza recipe, made with herb roasted mushrooms, truffled cheese, and crisp prosciutto!
1 1/2poundsassorted cremini and button mushroomsstemmed and halved
2tablespoonsextra-virgin olive oilplus more for garnish
3sprigsfresh rosemary
Kosher salt and Freshly ground black pepper
2tablespoonsbalsamic vinegarplus more for garnish
1poundfresh white or whole wheat pizza dough
1/3cupfinely grated Parmigiano-Reggiano cheeseplus more for garnish
1cupshredded truffle cheese
4to 6 slicesthinly sliced prosciutto
Instructions
Roast The Mushrooms: 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.
Roll Out The Dough: 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.
Bake The Pizza: 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.