Prosciutto, mushroom and truffle oil pizzas

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Prep time Temperature Baking time Difficulty Servings
30 min prep + 90 min for resting the dough 180C 20 min medium 3 Pizzas

This is one of my favorite pizzas, its relatively easy to make and the truffle oil gives it a great flavor!

You will need the following:

  • self raising flour
  • 7g / 1 pack yeast
  • 300 ml lukewarm water
  • 2 tbs olive oil
  • 1 tbs truffle oil (for dough)
  • 3 tsp truffle oil (for each pizza)
  • 12 – 14 brown mushrooms
  • 125g gorgonzola cheese
  • 100g parmesan cheese
  • prosciutto (cured ham)
  • rocket (arugula) 

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Add 1 pack (7g / 1 tablespoon) of yeast to 300 ml of tepid water. Leave it to stand for about 10 minutes to allow the yeast develop.

JFP_4259Sift 500g of flour into a large mixing bowl.

JFP_4279JFP_4301Add 2 tablespoons of olive oil and 1 tablespoon of truffle oil to the flour.

JFP_4307Add your yeast mixture to the flour.

JFP_4335Mix the ingredients together.

JFP_4369JFP_4385Use your hands to knead and stretch the dough for 5-10 minutes. This step is important since it stretches the gluten within the dough. This will make it more elastic and help capture the gasses released by the yeast. This allows the dough to rise.

JFP_4393Cover the dough with cling film and leave to rise for about 90 minutes.

JFP_4399After 90 minutes the dough would have more than doubled in size.

JFP_4409Pierce the dough so that the access gass can escape.

JFP_4424JFP_4446JFP_4451Remove the dough from the bowl and divide into 3 equal size balls.

JFP_4481Drizzle 1 teaspoon of truffle oil on top of each pizza.

JFP_4500Flatten out on the pizzas on baking or pizza trays using the tips of your fingers. The truffle oil will help make this part easier!

JFP_4511JFP_4566Add Gorgonzola cheese, although I would recommend that this is done at the end of baking instead. Its a very soft cheese and will melt quickly.

JFP_4604Bake the pizzas for 20 minutes at 180C. While the pizzas are baking, we can prepare the toppings.

JFP_4601Chop and fry some 12-14 brown mushrooms.

JFP_4635JFP_4692The trick to frying mushrooms is a VERY warm pan. Heat your pan for a minute then add 1 teaspoon of oil (cooking or olive) and one teaspoon of butter. The butter will help brown the mushrooms. Add the mushrooms and fry for about 4-5 minutes.

JFP_4680Grate 100g Parmesan into a bowl. You can also shave it instead of grating. Shaved Parmesan looks much nicer on a pizza!!

JFP_4697Remember to get you salad rocket (arugula) ready as well as you prosciutto (cured ham). All the toppings are now ready for our pizzas.

JFP_4704After 20 minutes the pizzas should look like this.

JFP_4709JFP_4755Drain your mushrooms with a ladle and add the to the pizzas. If you chose to add the Gorgonzola cheese at the end of baking instead of the beginning, add it now.

JFP_4769Add the Paremesan cheese.

JFP_4795Add some salad rocket (arugula) leaves.

JFP_4852Add the prosciutto (cured ham)

JFP_4875Use a pizza cutter and slice! The dough had quite a good rise, which meant the pizzas had a thick base. If you prefer thin base pizzas then make sure you use plain flour instead of self raising flour. You could also add a teaspoon of salt to your flour before adding the yeast mixture. This will stop the yeast from developing too much and gives a flatter dough.

Hope you enjoy!!

Comments
5 Responses to “Prosciutto, mushroom and truffle oil pizzas”
  1. Great article. Good work !!!

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