Mixed Mushroom And Prosciutto Pizza Recipes

MIXED MUSHROOM AND FONTINA PIZZA

Steps:

• To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
• Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
• Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
• Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
• Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
• Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
• Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
• Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
• Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.

MUSHROOM-PROSCIUTTO PIZZA

Steps:

• Preheat oven to 450°.
• Heat a 12-inch nonstick skillet over medium-high heat.
• Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender.
• Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
• Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
• Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

MIXED MUSHROOM AND PROSCIUTTO PIZZA

Steps:

• In a large skillet heat 1 tablespoons olive oil over medium heat. Add 5 cups sliced mushrooms, and cook stirring occasionally until water evaporates, and mushrooms are golden brown, about 12 minutes Stir in 2 tablespoons Thyme and pepper to taste.
• Place 2 pizza crusts on a lightly oiled grill heated to medium. Cool for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide 3 tablespoons parsley paste, mushrooms,and 1 cup shaved Parmesan cheese between the two crusts.
• Turn the heat down to low,close lid and cook until Parmesan is melted, about 2 minutes. Remove from grill and place 3 slices prosciutto over top of each pizza. Slice each into 6 wedges and serve.