Roasted Mushroom and Prosciutto Pizza
Roasted Mushroom and Prosciutto pizza with Burrata because obviously Iām a burrata fiend š.
So for the past few months Iāve been roasting mushrooms and adding them to most of my dishesāever since I made that mushroom pasta, Iāve fallen in love with roasting mushrooms and here I am showing you another way you can incorporate them to your recipes!
Ok so this pizza is healthy...jk but it does have spinach + mushrooms so it makes it kinda healthy, so? š© letās pretend that cheese is healthy because thereās 4 different types in this pizza (donāt judge me, judge yourself)āfresh mozzarella and pecorino Romano are used to bake the pizza and I used shaved Parmigiano Reggiano snd burrata to top it off... ohhhh and how can I forget the prosciutto?! Thereās prosciutto in there too. Ahhh such a delicious and not healthy pizza but itās full of goodness and will make you happy.
Oh btw, non pro-pro tip: drizzle with some peppered honey on top, youāre welcome!
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 4
Ingredients
- Extra Virgin Olive Oil
- Pizza Sauce
- Crimini Mushrooms, or your choice of mushrooms, sliced or halved
- 3 sprig3 sprig3 sprig fresh Thyme
- 7 clove7 clove7 clove Garlic, 6-7 cloves, smashed and sliced
- 1 sprig1 sprig1 sprig fresh Rosemary
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter
- 1 Tbsp1 Tbsp1 Tbsp Balsamic Vinegar
- 8 oz8 oz8 oz Burrata
- 1/3 cup1/3 cup1/3 cup Pecorino Romano
- 8 oz8 oz8 oz Fresh Mozzarella
- 2 Tbsp2 Tbsp2 Tbsp fresh Rosemary, chopped
- 2 Tbsp2 Tbsp2 Tbsp fresh Thyme, chopped
- Parmesan Cheese, for serving
- Prosciutto
- Pizza Dough, See notes for link to recipe
- fresh Basil, for serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400 degrees F. Combine the olive oil, mushrooms, thyme, garlic, S+P, red pepper flakes and a little bit of balsamic vinegar (like 1 tbsp) in a baking dish. Add 1 1/2 tbsp of butter to the middle of the mushroom mix and bake for 15-20 minutes. Check at 15 minutes.
- Meanwhile, grease a large baking sheet with olive oil (use your fingers to spread the olive oil around the sheet). On a lightly floured surface, push the pizza dough out until its the size you preferā I personally like using my hands to stretch the pizza but you can use a rolling pin if youād like. Transfer the dough to the prepared baking sheet and spread the sauce around, then grab your spinach and place it all around the pizza. Next, tear your fresh mozarella and place it evenly around the pizza. By this time, your mushrooms should have already finished, remove from the oven and turn up the heat to 450.
- When the temperature has reached 450, Transfer the pizza to the oven and bake for 10 Remove from the oven and top with half of the roasted mushrooms and the pecorino romano. Continue baking until the edges are crispy and the cheese has melted.
- Remove the pizza from the oven and top with burrata, prosciutto and the rest of the roasted mushrooms. Add some basil, the fresh chopped herbs and shaved parmigiano reggiano. season with black pepper and enjoy!
Notes
For the pizza dough, I used this recipe: https://www.nonnabox.com/authentic-italian-pizza-dough-recipe/
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 434 |
| Fat: | 35 g |
| Carbohydrates: | 8 g |
| Protein: | 24 g |
| Cholesterol: | 88 g |
| Sodium: | 498 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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