If you're looking for a pizza that strikes a perfect balance between savory and earthy, look no further than Pizza Prosciutto e Funghi. This Italian classic, combining the delicate richness of prosciutto with the earthy depth of mushrooms, is the epitome of simplicity and elegance. The result is a pizza that is both comforting and refined, making it a favorite on pizza menus worldwide.

Let’s explore the delicious elements that make Pizza Prosciutto e Funghi a beloved dish and how you can recreate it in your own kitchen.

The Story Behind Pizza Prosciutto e Funghi

Pizza Prosciutto e Funghi, which translates to "Ham and Mushrooms Pizza," is a staple of Italian pizzerias. Its origins are believed to date back to the mid-20th century when the pairing of delicate, salty prosciutto (Italian dry-cured ham) and fresh mushrooms became popular in Italy. Though the toppings may sound simple, they create a flavorful combination that has stood the test of time.

This pizza is adored not only for its simplicity but also for its versatility. The prosciutto adds a touch of richness and saltiness, while the mushrooms provide an earthy, umami flavor that perfectly complements the other ingredients.

Ingredients You’ll Need

The beauty of Pizza Prosciutto e Funghi lies in its simplicity. Here’s what you’ll need to make this delicious pizza at home:

For the Dough:

500g (4 cups) all-purpose flour (or "00" pizza flour for an authentic texture)

1 tsp salt

1 tsp sugar

7g (1 packet) active dry yeast

325ml (1⅓ cups) warm water

2 tbsp extra virgin olive oil

For the Sauce:

200g (7 oz) canned San Marzano tomatoes, crushed by hand or blended

A pinch of salt

For the Toppings:

250g (9 oz) mozzarella cheese, torn into pieces

100g (3.5 oz) prosciutto (thinly sliced)

100g (3.5 oz) fresh mushrooms (button mushrooms or cremini, thinly sliced)

Extra virgin olive oil, for drizzling

Fresh parsley (optional, for garnish)

How to Make Pizza Prosciutto e Funghi

Step 1: Prepare the Dough

  1. In a large bowl, combine the flour, salt, and sugar.

  2. Dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.

  3. Slowly add the yeast mixture and olive oil to the dry ingredients, stirring until the dough begins to come together.

  4. Knead the dough on a floured surface for about 10-15 minutes until smooth and elastic.

  5. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1-2 hours or until it doubles in size.

Step 2: Prepare the Tomato Sauce

While the dough is rising, prepare the sauce by crushing the San Marzano tomatoes by hand or blending them until smooth. Add a pinch of salt to taste, and set aside.

Step 3: Preheat the Oven

Preheat your oven to its highest setting (around 250°C or 475°F), and if you have a pizza stone, place it in the oven to heat up.

Step 4: Assemble the Pizza

  1. Once the dough has risen, punch it down and divide it into two portions (for two pizzas).

  2. Roll out the dough on a floured surface to about 12 inches in diameter.

  3. Transfer the rolled-out dough onto a piece of parchment paper or a floured pizza peel.

  4. Spread a thin layer of tomato sauce evenly over the dough.

  5. Tear the mozzarella into pieces and scatter it evenly over the pizza.

  6. Arrange the thinly sliced mushrooms evenly across the pizza.

  7. Once the pizza has finished baking, top it with the prosciutto slices after it comes out of the oven (prosciutto is best added after baking to preserve its delicate texture and flavor).

Step 5: Bake the Pizza

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 7-10 minutes, or until the crust is golden and the cheese is melted and bubbling.

Step 6: Serve and Enjoy

Once the pizza is baked, remove it from the oven and drizzle with a little extra virgin olive oil for a finishing touch.

Optionally, garnish with fresh parsley for an added burst of flavor and color.

Slice and serve your Pizza Prosciutto e Funghi while it's hot!

Tips for the Best Pizza Prosciutto e Funghi

Use fresh mushrooms: Fresh, thinly sliced mushrooms are key to creating that earthy, umami flavor. If possible, use button mushrooms or cremini mushrooms for the best result.

Choose high-quality prosciutto: The prosciutto is the star topping of this pizza, so opt for a high-quality, thinly sliced variety. Prosciutto di Parma or San Daniele are excellent choices.

Bake the prosciutto after cooking: Unlike other meats, prosciutto is delicate and loses its flavor when cooked for too long. Add it after baking the pizza for the best taste.

Balance the toppings: Don’t overload the pizza with too many toppings. The simplicity of the ham and mushrooms allows the flavor of each ingredient to shine.

Use a pizza stone or steel: For a crispy crust, use a pizza stone or steel to help evenly distribute heat in your oven.

Why We Love It

Pizza Prosciutto e Funghi is the perfect example of the saying "less is more." With just a handful of ingredients, this pizza delivers an exceptional flavor that is both comforting and elegant. The salty prosciutto and the earthy mushrooms complement each other beautifully, while the mozzarella ties everything together with its creaminess. The result is a simple, yet deeply satisfying pizza that’s loved by people of all ages.

Whether you’re serving it for a casual dinner with friends or a special pizza night with family, Pizza Prosciutto e Funghi is sure to impress. It’s a classic for a reason!

Buon appetito!