Prosciutto and mushroom pizza with cheese crust

Name: Prosciutto and mushroom pizza with cheese crust - Daciana C.
Ingredients: We need pizza dough prepared using the classic method with 500 grams of flour; 25 grams of yeast mixed with warm milk and sugar; 2 tablespoons of olive oil; and a pinch of salt. A classic dough is kneaded; allowing the yeast to sit with the milk and sugar for 15 minutes first; then kneaded with the olive oil; and finally left to rise for an hour before refrigerating for at least 30 minutes (this is one secret to a good dough; and its best if you have time to let it chill in the fridge before making the pizza). I worked the dough with milk this time and was surprised at how tender it turned out. For the topping; we need: 2 tablespoons of tomato sauce; oregano; mozzarella; cheese; fresh ham (I used fresh unsmoked ham); a few raw champignon mushrooms sliced thinly; a handful of black olives; and optionally; chili peppers.

Pasta/Pizza - Prosciutto and mushroom pizza with cheese crust by Daciana C. - Recipia

Prosciutto and mushroom pizza with cheese crust is a delicacy that combines intense flavors and crispy textures, making it perfect for a family evening or a gathering with friends. This recipe will not only provide you with a delicious pizza but also a satisfying cooking experience. Next, I will present you with a detailed and captivating recipe that will turn each step into a culinary adventure. Preparation time: 30 minutes Baking time: 12-15 minutes Total time: 45-60 minutes Servings: 4 Ingredients For the dough: - 500 g flour (preferably type 00 for a fine texture) - 25 g fresh yeast - 250 ml lukewarm milk - 1 teaspoon sugar - 2 tablespoons extra virgin olive oil - 1 teaspoon salt For the filling: - 2 tablespoons tomato sauce (preferably homemade for an authentic taste) - 1 teaspoon dried oregano - 150 g grated mozzarella - 150 g grated cheese - 200 g fresh ham (unsmoked, sliced) - 100 g raw champignon mushrooms, finely chopped - A handful of pitted black olives - Chili pepper (optional, for extra flavor) Preparing the dough 1. Activating the yeast: In a small bowl, mix the yeast with the lukewarm milk and sugar. Let the mixture sit for 15 minutes until it becomes frothy. This is an essential step to ensure that the yeast is active and will help the dough rise. 2. Mixing the ingredients: In a large bowl, add the flour and salt. Make a "nest" in the middle of the flour and pour in the activated yeast mixture. Then add the olive oil. Use a spatula or wooden spoon to start incorporating the flour into the liquid. 3. Kneading: When the dough begins to form, transfer it to a clean work surface and knead it with your hands for about 10 minutes. The dough should become elastic and smooth. It is important not to use a rolling pin, as we want to keep the air in the dough. 4. Proofing: Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm place for an hour or until it doubles in size. 5. Chilling (optional): If you have time, you can leave the dough in the fridge for 30 minutes to enhance its flavors. This is a trick I discovered that makes the dough even flakier. Assembling the pizza 1. Preheating the oven: Preheat the oven to 220°C (or 200°C with ventilation). The hot oven will help achieve a crispy crust. 2. Stretching the dough: After the dough has risen, transfer it to a lightly floured work surface. Use your fingers to stretch the dough into a round shape, being careful not to use a rolling pin, as we want to keep the air in the dough. 3. Adding the sauce: Spread the 2 tablespoons of tomato sauce over the surface of the dough, leaving a margin of about 2 cm. Sprinkle oregano on top of the sauce to enhance its aroma. 4. Creating the cheese crust: Pour grated mozzarella and cheese around the edge of the dough, forming a "crown". Twist the edges of the dough over the cheese and press lightly to seal them, so the cheese does not leak during baking. 5. Adding the ingredients: In the center of the pizza, place a layer of cheese, followed by slices of ham, mushrooms, and olives. If you like it spicy, add slices of chili pepper. Baking the pizza 1. Baking: Place the pizza on a baking tray lined with parchment paper or, ideally, on a preheated pizza stone. Bake the pizza for 12-15 minutes, until the crust is golden and the cheese melts beautifully. Check periodically, as baking time may vary depending on the oven. 2. Serving: Once the pizza is ready, let it sit for a few minutes before cutting it. This will help set the cheese and make cutting easier. You can garnish with a few fresh basil leaves or a drizzle of olive oil for extra flavor. Practical tips - Ingredient variations: You can add fresh vegetables like peppers, onions, or spinach to enrich the flavor. You can also experiment with different types of cheese, such as gorgonzola or goat cheese, to achieve a unique flavor. - Recommended drinks: This pizza pairs perfectly with a dry red wine or craft beer. If you prefer a non-alcoholic drink, a cold hibiscus tea or fresh lemonade will perfectly complement the meal. - Calories: A serving of prosciutto and mushroom pizza has approximately 350-400 calories, depending on the ingredients used and the portion size. It provides protein from meat and cheese, carbohydrates from flour, and vitamins from vegetables. Frequently asked questions - Can I use whole wheat flour? Yes, but you should know that the texture and flavor will be different. - How can I keep the pizza fresh? If you have leftover pizza, you can store it in the refrigerator in an airtight container for 2-3 days. You can reheat it in the oven to restore its crispiness. - Is it hard to prepare? No, this recipe is simple and, with a little patience, anyone can succeed in making it. Prosciutto and mushroom pizza with cheese crust is more than just a meal; it is a cooking experience that will bring you joy and satisfaction. So invite your friends, prepare your ingredients, and enjoy every step of this culinary journey!

Category: Pasta/Pizza Author: Daciana C. Views: 1 Date: 06.10.2024

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