Rustic Prosciutto & Goat Cheese Pizza
This gourmet Prosciutto and Goat Cheese Pizza offers a mouthwatering blend of flavors that elevate your homemade pizza game to a new level. Infused with the earthy aroma of fresh rosemary, the homemade crust serves as a perfect base for rich, caramelized onions, tender portobello mushrooms, and salty prosciutto ribbons. Goat mozzarella adds a tangy twist, melding perfectly with a simple pizza sauce. Each pizza is then crowned with fresh basil or arugula for a burst of vibrant color and flavor. Baked to a golden, bubbly perfection, this pizza pairs wonderfully with a glass of pinot noir. The recipe yields two 12-inch pizzas, making it perfect for a cozy dinner for 4-6 people.
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Rustic Prosciutto & Goat Cheese Pizza
Ingredients:
- 3 cups unbleached white flour, plus more for kneading
- 2 sprigs fresh rosemary leaves, minced
- 1 pkt (2 ¼ tsp) active dry yeast
- 1 tsp kosher salt
- 2 Tbsp olive oil, plus more for brushing
- 1 cup warm water (114°F)
- 1 large yellow onion, thinly sliced
- 2 portobello mushrooms, thinly sliced
- 2 Tbsp butter
- 8 slices prosciutto sliced into ribbons
- 1/2 cup pizza sauce, or to taste
- 2 cups shredded goat mozzarella cheese
- 1 bunch fresh basil or 2 cups fresh arugula
Instructions:
- In a large mixing bowl, whisk together flour, rosemary, yeast, and kosher salt. Stir in olive oil and warm water. A shaggy dough will form.
- Turn dough out onto a floured surface. Knead for 3-4 minutes, until the dough becomes smooth and elastic. Add a little more flour to your hands and surface if it begins to stick.
- Oil your mixing bowl. Place dough back into the bowl, and brush with a little more oil. Cover bowl with plastic wrap or a clean kitchen towel. Allow to rise for 60-90 minutes, or until doubled in size in a warm, draft free area.
- Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and a sprinkle of salt, cook and stir until fragrant and translucent, about 7 minutes. Reduce heat to medium low, stirring frequently until caramelized, about 15 minutes. Splash with a little water if onions begin to stick. Allow to cool.
- Add remaining 1 Tbsp butter to the skillet. Cook mushrooms until tender and most of the water has been released, about 8 minutes.
- Preheat the oven to 475°F. Lightly oil a large rimmed baking sheet.
- Punch down the dough to remove the air bubbles. Divide in half.
- Using lightly floured hands, form one half into a 12-in circle. Carefully move it to your prepared sheet pan. If there are any thin spots or holes, pinch them together with your fingers. Flatten any extra thick spots as well.
- Brush your crust with more olive oil. Spoon on half of the pizza sauce, spreading it evenly. Leave a 1-inch border for the crust. Sprinkle on half of the cheese, caramelize onion, mushrooms, and prosciutto..
- Bake pizza for 12-15 minutes, or until the crust is golden and cheese is bubbly. Sprinkle with torn fresh basil or arugula. Serve with a glass of pinot noir.
- Repeat steps 8-10 for the second pizza.
Makes 2 12-inch pizzas, about 4-6 servings
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