Prosciutto, Ricotta, and Basil Pizza
 
Prep time
Cook time
Total time
 
Let's take some time to enjoy a homemade pizza. It's not as hard as you may think, so go for it!
Cuisine: Italian
Serves: 1
Ingredients
  • Pizza dough (see above)
  • Pizza sauce (see above)
  • ⅓ cup ricotta cheese
  • 2 slices prosciutto, torn
  • 1 - 2 crimini mushrooms, thinly sliced
  • ¼ cup of Italian mix cheese (parmesan, mozzarella, asiago, romano)
  • 6 large leaves of basil, chiffonade
  • 1 tbsp olive oil
  • Canola oil spray
Instructions
  1. To prepare the pizza dough:
  2. If using a pizza stone (highly recommended!), place it on the rack, second from the top.
  3. Preheat the oven to 500 degrees.
  4. Allow the oven to heat for at least one hour if using a pizza stone.
  5. Take the pizza dough from the refrigerator and allow to rest at room temperature for at least 1 hour.
  6. Sprinkle the dough and counter top with a generous amount of flour.
  7. Place the dough in the center and press out into an 8 inch disk, leaving the edge slightly thicker.
  8. Continue to rotate the dough while stretching it out to a 12 - 13 inch disk.
  9. If using a pizza peel, lightly flour it and gently transfer the dough onto it.
  10. If using a pizza pan, lightly spray with canola oil and move the dough onto it.
  11. To assemble the pizza:
  12. Using a large spoon, ladle some of the prepared pizza sauce onto the pizza dough.
  13. Spread the sauce with the back of the spoon to within ¾ inch of the edge.
  14. Using a small spoon, drop small teaspoon sized dollops of ricotta around the pizza, evenly spaced.
  15. Drop the prosciutto around the pizza next, then the mushrooms.
  16. Lastly, sprinkle Italian cheese evenly around the pizza.
  17. To bake the pizza:
  18. Place the pizza into the oven on the second rack from the top (either on the pizza stone directly or in the pan).
  19. Cook for 5 minutes, then turn for another 5 minutes.
  20. Brush the crust with the olive oil after minutes and cook for another 2 minutes.
  21. Remove pizza to a wire rack and allow to slightly cool for 5 minutes.
Notes
I would suggest using a pizza stone for best results. The pan cooked pizza was definitely good, but lacked that crunchy crispness I like.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/10/18/prosciutto-ricotta-and-basil-pizza/