Portobello and Prosciutto New York Style Pizza
Portobello and Prosciutto New York Style Pizza
Experience a sophisticated fusion of earthy and savory with this Portobello and Prosciutto New York Style Pizza. This recipe honors the classic New York pizza base – that perfect, foldable crust – but elevates it with gourmet toppings. Instead of a heavy sauce, we use a light brush of garlic-infused olive oil, allowing the star ingredients to shine. Large, marinated portobello mushroom caps are roasted until tender and meaty, then combined with delicate, salty slices of prosciutto for a delightful contrast. A scattering of fresh arugula added after baking provides a peppery finish, while a sprinkle of shaved Parmesan cheese brings a salty depth. This pizza is an exceptional choice for a refined weeknight meal or an impressive appetizer, balancing robust flavors with a lighter, elegant presentation that’s sure to delight with its characteristic foldable New York style crust.
- Preparation time
- 35 min
- Cooking time
- 20 min
- Total time
- 55 min
- Servings
- 4
- Course
- Main
- Complexity
- Easy
Nutrition
- Servings
- 4
- Serving size (imperial)
- 9.7 oz
| Nutrient | Per serving | Per 100 g | Total (4 servings) |
|---|---|---|---|
| Calories | 480.5 kcal | 174.7 kcal | 1,922 kcal |
| Protein | 22.1 g | 8 g | 88.4 g |
| Fat | 22.8 g | 8.3 g | 91.2 g |
| Carbs | 44.2 g | 16.1 g | 176.8 g |
Tips
- Allow your pizza dough to come to room temperature for at least 30 minutes before stretching. This makes it much more pliable.
- A very hot oven and a preheated pizza stone or steel are essential for achieving that perfect crispy and chewy New York style crust.
- Add the delicate prosciutto and fresh arugula *after* baking to preserve their distinct textures and vibrant flavors.