Prosciutto Mushroom and Artichoke Pizza
Elevate pizza night with this irresistible Prosciutto Mushroom and Artichoke Pizza, a gourmet twist on classic comfort food. Crafted with a crisp, golden pizza crust and topped with a rich blend of mozzarella and Parmesan cheeses, this recipe harmonizes earthy mushrooms, tender artichoke hearts, and savory prosciutto for a flavor-packed bite in every slice. A touch of garlic-infused olive oil forms the perfect base, while fresh basil adds a pop of freshness to finish. Ideal for a quick yet sophisticated meal, this pizza bakes to perfection in just 12 minutes, making it a crowd-pleasing delight for dinner parties or a cozy weeknight treat. Whether you use pre-made dough or make it from scratch, this easy recipe will transport your taste buds to Italy without leaving home.
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Recipe Information
Ingredients
- 1 pre-made ball (or homemade, about 12 inches in diameter) Pizza dough
- 2 tablespoons Olive oil
- 2 minced Garlic cloves
- 1.5 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 4 thin slices Prosciutto slices
- 1 cup, sliced (button, cremini, or your choice) Mushrooms
- 1 cup, quartered Artichoke hearts
- 6 (optional, for garnish) Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon (for dusting baking surface) Cornmeal
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet in the oven to heat up.
On a lightly floured surface, roll out the pizza dough into a 12-inch circle. If the dough resists stretching, allow it to rest for a few minutes before continuing.
Sprinkle a wooden pizza peel or a piece of parchment paper with the cornmeal to prevent sticking, then transfer the rolled-out dough onto the prepared surface.
Drizzle 1 tablespoon of olive oil over the surface of the dough and spread it evenly using a pastry brush or the back of a spoon.
Sprinkle the minced garlic evenly over the dough, followed by a layer of the shredded mozzarella cheese.
Top the pizza with the sliced mushrooms, quartered artichoke hearts, and thin slices of prosciutto, distributing them evenly across the surface.
Sprinkle the Parmesan cheese over the toppings, followed by a light seasoning of salt and black pepper.
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
Remove the pizza from the oven and let it cool for a couple of minutes. If desired, garnish with fresh basil leaves and a drizzle of the remaining 1 tablespoon of olive oil.
Slice and serve immediately. Enjoy your homemade Prosciutto Mushroom and Artichoke Pizza!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1167 mg | 51% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
