Prosciutto Pizza Recipe
This Mushroom-Prosciutto Pizza is a delightful fusion of savory flavors and fresh ingredients, perfect for any pizza enthusiast. The combination of crispy prosciutto, creamy vegan mozzarella, and peppery arugula creates a balanced and mouthwatering dish that is sure to impress. Whether you’re making it for a family dinner or a casual get-together with friends, this pizza will be a hit.
You’ll love this recipe because it not only delivers a delicious meal but also offers the satisfaction of making your pizza from scratch. The process is straightforward, and the result is a pizza that’s far superior to anything you can buy in a store. Plus, the versatility of the toppings allows you to customize it to your taste, ensuring that everyone at the table will enjoy it.
Ingredients Breakdown
Essential Ingredients for the Pizza Base
The foundation of any great pizza is its crust. For this recipe, you’ll need plain flour, warm water, dry yeast, sugar, olive oil, and a pinch of salt. These ingredients come together to create a dough that’s both easy to work with and deliciously chewy. The warm water activates the yeast, which helps the dough rise and develop a light, airy texture.
Topping Ingredients: Key Components for Flavor
The toppings are where this pizza truly shines. You’ll need marinara sauce, shredded vegan mozzarella, thinly sliced prosciutto, fresh rocket (arugula), and basil leaves. The marinara sauce provides a rich, tangy base, while the vegan mozzarella melts beautifully, giving you that classic cheesy texture without any dairy. The prosciutto adds a salty, savory note, and the fresh arugula and basil bring a burst of freshness that balances the flavors perfectly.
Step-by-Step Instructions
Making the Perfect Pizza Dough
Start by adding the yeast to a bowl with warm water and whisking to combine. This step ensures that the yeast is fully activated. Then, add the flour, sugar, olive oil, and salt. Mix on low speed if you’re using a stand mixer, or use a wooden spoon if mixing by hand. The dough should start to come together into a ball.
Kneading and Rising: Tips for the Best Dough
If you’re using a stand mixer, let the dough hook do the work until the dough pulls away from the sides of the bowl. For those kneading by hand, turn the dough out onto a floured surface and knead it gently until it’s smooth and elastic. This process helps develop the gluten, giving the dough its structure. Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
Shaping the Dough: Achieving the Ideal Pizza Crust
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured piece of baking paper and press it out into your desired pizza shape. This step is crucial for achieving an even crust that bakes up perfectly.
Adding the Toppings: Layering for Optimal Flavor
Spread a thin layer of marinara sauce over the pizza base, ensuring it’s evenly distributed. Next, sprinkle the shredded vegan mozzarella on top, covering the sauce completely. This layering ensures that every bite is packed with flavor.
Baking the Pizza: Getting the Perfect Texture
Carefully slide the pizza, along with the baking paper, onto a preheated pizza stone or heavy-duty baking tray. Bake in a preheated oven at 250-260°C (450-500°F) for about 10 minutes, or until the edges are crispy and the cheese is bubbling.
Finishing Touches: Adding Fresh Prosciutto, Basil, and Rocket
Once the pizza is out of the oven, immediately top it with thinly sliced prosciutto, torn basil leaves, and a handful of fresh rocket. These final touches add a burst of freshness and vibrant color to your pizza, making it as beautiful as it is delicious.
Recipe Tips & Frequently Asked Questions
Tips for Working with Yeast: Make sure your water is warm, not hot, to avoid killing the yeast. Allow the dough to rise in a warm, draft-free area.
How to Achieve a Crispy Crust: Preheating your pizza stone or baking tray ensures a crispier crust. Bake the pizza at a high temperature to get those perfect, crunchy edges.
Substitutions and Variations: Feel free to experiment with different toppings. Swap the prosciutto for smoked salmon or try different cheeses like feta or gouda.
Can I Use Regular Mozzarella Instead of Vegan Mozzarella?: Absolutely! If you’re not vegan, regular mozzarella will work just as well.
How Do I Store Leftover Pizza?: Store any leftover pizza in an airtight container in the refrigerator for up to three days.
Can I Make the Dough Ahead of Time?: Yes, you can prepare the dough a day in advance. Just keep it covered in the refrigerator and let it come to room temperature before using.
What’s the Best Way to Reheat Pizza?: Reheat leftover pizza in a preheated oven at 180°C (350°F) for about 10 minutes, or until heated through and crispy.
What to Serve With This Recipe
Perfect Pairings: Sides and Beverages
Pair your Mushroom-Prosciutto Pizza with a fresh green salad and a glass of chilled white wine or a light beer. The crispness of the salad and the acidity of the wine complement the rich flavors of the pizza perfectly.
Complementary Dips and Sauces
Serve with a side of garlic aioli or a simple balsamic reduction for dipping. These sauces add an extra layer of flavor and make each bite even more enjoyable.
This Mushroom-Prosciutto Pizza is a testament to the beauty of homemade pizza. The combination of flavors and textures creates a dish that’s both satisfying and elegant. Whether you’re a seasoned home cook or a pizza-making novice, this recipe is sure to become a favorite. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this delicious pizza. Happy cooking!
Ingredients:
Pizza Base
2 cups plain flour
¾ cup warm water
1 x 7 gram sachet dry yeast (2 ¼ teaspoons)
1 tablespoon sugar
1 tablespoon olive oil
pinch salt
extra olive oil for coating
Topping
¼ cup marinara sauce
1 ½ cups shredded vegan mozzarella
70 grams thinly sliced prosciutto
1 cup rocket (arugula)
fresh basil leaves
Instructions:
Prepare the Pizza Dough: Begin by adding the yeast to the bowl of a stand mixer fitted with a dough hook, or a large mixing bowl if kneading by hand. Pour in the warm water and whisk to combine. Add the flour, sugar, olive oil, and salt. Start mixing on low speed or use a wooden spoon if mixing by hand.
Knead the Dough: If using a stand mixer, continue mixing until the dough pulls away from the sides and forms a cohesive ball. If kneading by hand, once the dough starts to come together, transfer it to a floured surface and knead gently with floured hands until it forms a smooth ball.
Let the Dough Rise: Remove the dough from the bowl and pour about ½ tablespoon of olive oil into the bowl. Place the dough back in and coat it with the oil. Cover the bowl with plastic wrap and set it aside in a warm place for about 45 minutes, or until the dough has doubled in size.
Preheat the Oven: Preheat your oven to 250-260°C (450-500°F). If you have a pizza stone, place it in the oven to heat up. If not, a heavy-duty baking tray will suffice.
Shape the Dough: Once the dough has risen, punch it down a few times to release the air. Transfer it to a large piece of lightly floured baking paper and press it out into your desired pizza shape.
Add Toppings and Bake: Spread the marinara sauce over the pizza base, then sprinkle the shredded vegan mozzarella evenly on top. Carefully transfer the pizza, using the baking paper, onto the hot pizza stone or baking tray. Bake for approximately 10 minutes, or until the edges are crispy and the cheese is bubbly.
Finish with Fresh Ingredients: Remove the pizza from the oven. Immediately top it with thinly sliced prosciutto, torn fresh basil leaves, and a handful of rocket. Slice and enjoy your homemade pizza!
Prosciutto Pizza Recipes
Ingredients
Pizza Base
- 2 cups plain flour
- ¾ cup warm water
- 1 x 7 gram sachet dry yeast 2 ¼ teaspoons
- 1 tablespoon sugar
- 1 tablespoon olive oil
- pinch salt
- extra olive oil for coating
Topping
- ¼ cup marinara sauce
- 1 ½ cups shredded vegan mozzarella
- 70 grams thinly sliced prosciutto
- 1 cup rocket arugula
- fresh basil leaves
Instructions
- Prepare the Pizza Dough: Begin by adding the yeast to the bowl of a stand mixer fitted with a dough hook, or a large mixing bowl if kneading by hand. Pour in the warm water and whisk to combine. Add the flour, sugar, olive oil, and salt. Start mixing on low speed or use a wooden spoon if mixing by hand.
- Knead the Dough: If using a stand mixer, continue mixing until the dough pulls away from the sides and forms a cohesive ball. If kneading by hand, once the dough starts to come together, transfer it to a floured surface and knead gently with floured hands until it forms a smooth ball.
- Let the Dough Rise: Remove the dough from the bowl and pour about ½ tablespoon of olive oil into the bowl. Place the dough back in and coat it with the oil. Cover the bowl with plastic wrap and set it aside in a warm place for about 45 minutes, or until the dough has doubled in size.
- Preheat the Oven: Preheat your oven to 250-260°C (450-500°F). If you have a pizza stone, place it in the oven to heat up. If not, a heavy-duty baking tray will suffice.
- Shape the Dough: Once the dough has risen, punch it down a few times to release the air. Transfer it to a large piece of lightly floured baking paper and press it out into your desired pizza shape.
- Add Toppings and Bake: Spread the marinara sauce over the pizza base, then sprinkle the shredded vegan mozzarella evenly on top. Carefully transfer the pizza, using the baking paper, onto the hot pizza stone or baking tray. Bake for approximately 10 minutes, or until the edges are crispy and the cheese is bubbly.
- Finish with Fresh Ingredients: Remove the pizza from the oven. Immediately top it with thinly sliced prosciutto, torn fresh basil leaves, and a handful of rocket. Slice and enjoy your homemade pizza!
