Prosciutto and Mushroom Pizza. Stir in vinegar; remove from heat. Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated. Arrange the prosciutto, mushrooms and artichokes on top.
Scatter mushrooms and prosciutto over pizzas. Add half of your mozzarella over the tomato sauce, tearing it up into pieces. Top with half of your prosciutto and mushrooms.
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Stir in vinegar; remove from heat. Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated. Arrange the prosciutto, mushrooms and artichokes on top.
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Composition of Prosciutto and Mushroom Pizza:
- Require of Pizza Base.
- Require 350 grams for Flour.
- You need 300 ml – warm water.
- Give 1 tsp – dry yeast.
- Prepare 1 tsp sugar.
- Provide 1 tsp of salt.
- Require for Sauce.
- You need 400 grams of canned tomatoes.
- Require 2 clove for garlic, diced.
- Give 1 tbsp of olive oil.
- Prepare 1 tsp of dried basil.
- Require Topping.
- Provide 75 grams of grated cheese.
- Need 4 small roma tomatoes.
- Prepare 4 mushrooms.
- Prepare 6 slice of prosciutto ham.
Lightly drizzle truffle oil over the top of your pizza, about a teaspoon. Take out the pizza and the pizza stone and slide the pizza onto a pizza pan. Assemble your Portobello Mushroom Pizza: Fill the mushroom cavity with marinara sauce. Top with cheese, then the prosciutto slices and chopped basil.
Prosciutto and Mushroom Pizza step by step:
- Mix the sugar and yeast in with the warm water and allow to stand for 10 minutes until the yeast has activated and starts to foam.
- In a large bowl, combine the flour and salt.
- Then pour in your yeast and water mixture slowly, mixing with a spatula as you do.
- Combine the flour and water with floured hands until it forms into dough. Add a drop more water or bit more flour as needed to get a manageable consistency.
- Turn your dough out onto a well floured board and knead for a few minutes.
- Now form the dough into a ball and place in a covered bowl. Leave it to rise for about an hour.
- When your dough has about 15 minutes left to rise, gently brown the garlic in a pan with the olive oil for a couple of minutes. Then stir in your canned tomatoes and basil. Let this simmer on a low to medium heat for 10 minutes.
- Preheat your oven to 230C, then while its warming, turn your dough out onto a floured board and gently shape into your pizza base and place onto a baking tray. Cook just this base for 2 or 3 minutes in the oven.
- Pull the base out of the oven and spread your tomato base sauce evenly over it.
- Now grab your toppings which can be just about anything – this time I used some sliced mushrooms, roma tomatoes and prosciutto ham.
- Evenly sprinkle the grated cheese over the sauce, then lay your toppings out however you like and return this to the oven..
- Cook for about 10 minutes, or until the cheese has melted and toppings are browned then serve while piping hot!.
Drizzle with a little more olive oil, salt and pepper to taste. I just drape the slices here and there, so they're evenly distributed. Remove from the skillet and set aside for serving. Prosciutto and Mushroom Pizza I often make pizza based on various recipes I made over the years, but have settled down on this for the base and sauce. Toppings can really be anything you like so try it out!
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