Roasted Mushroom and Prosciutto Pizza (Edit recipe)

Roasted Mushroom and Prosciutto pizza with Burrata because obviously I’m a burrata fiend 😏. So for the past few months I’ve been roasting mushrooms and adding them to most of my dishes—ever since I made that mushroom pasta, I’ve 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? 😩 let’s pretend that cheese is healthy because there’s 4 different types in this pizza (don’t judge me, judge yourself)—fresh 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?! There’s prosciutto in there too. Ahhh such a delicious and not healthy pizza but it’s full of goodness and will make you happy. Oh btw, non pro-pro tip: drizzle with some peppered honey on top, you’re welcome!

30 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

Extra Virgin Olive Oil
Pizza Sauce
Crimini Mushrooms, or your choice of mushrooms, sliced or halved
3 sprig fresh Thyme
7 clove Garlic, 6-7 cloves, smashed and sliced
1 sprig fresh Rosemary
1 Tbsp Unsalted Butter
1 Tbsp Balsamic Vinegar
8 oz Burrata
1/3 cup Pecorino Romano
8 oz Fresh Mozzarella
2 Tbsp fresh Rosemary, chopped
2 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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Process

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 prefer— I personally like using my hands to stretch the pizza but you can use a rolling pin if you’d 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!