Crispy Prosciutto & Porcini Cream Pizza Romana
Recipe Overview
If you are looking for a cozy, autumn inspired pizza to feature on your seasonal menu, this Crispy Prosciutto & Porcini Cream Pizza Romana recipe is one to note down.
Whether you love or hate mushrooms, this pizza is a definite upgrade from the classic “pizza funghi”, with a luxurious gourmet twist. It’s loaded with rich flavours like a black truffle oil, sautéed Porcini mushroom cream and crispy Prosciutto!
Ingredients
- 1x 230g Oval Virtue Pinsa Romana base
- 20g Prosciutto Crudo
- 60g torn Buffalo Mozzarella
- 100g of Porcini Cream (from Abruzzo Truffles)
- 1 drizzle of Black Truffle Extra Virgin Olive Oil
- 20g Oyster mushrooms (or your regional favourite!) cut into medium size chunks.
- Handful of Tendril Pea Shoots
- Pinch of salt.
Method
1. Prepare the Prosciutto Crudo by placing on baking paper and cooking in the oven at 180 °C for 10-12 minutes until crispy. Break into random size shards and set aside.
2. Pre-heat pizza oven to 300°C. (For conventional ovens pre-heat as high as possible and use a pizza stone, or cook directly on oven shelf)
3. Lay the Pinsa Base flat on your counter top.
5. Spread your Porcini cream Abruzzo Truffles evenly over the base, leaving approx. 1” dry around perimeter.
6. Scatter the mushrooms of your choice evenly on top of the sauce or olive oil.
7. Transfer to the hot oven, placing directly onto the oven rack or your pizza stone if you are using one.
8. Cook for 3-5 mins or until the base is crisp and just starting to char then remove from oven.
9. Add the torn buffalo mozzarella and crispy Prosciutto shards
10. Garnish with the Black Truffle oil, tendril pea shoots and a pinch of salt.
12. Serve immediately.
