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
Instructions
Preparation
- 1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if you have one, for at least 30-45 minutes. This is crucial for achieving a proper New York style crust.
- 2In a medium bowl, toss the sliced portobello mushrooms with 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Spread them in a single layer on a baking sheet.
- 3Roast the mushrooms for 10-12 minutes, or until tender and slightly browned. Let them cool slightly.
Assembly and Baking
- 1Lightly dust a pizza peel or a flat baking sheet with semolina flour or cornmeal. Stretch the New York style pizza dough to your desired thickness and shape (typically round, 12-14 inches). Ensure the edges are slightly thicker for the characteristic crust.
- 2Brush the dough lightly with the remaining 1 tablespoon of olive oil. If desired, sprinkle a pinch of red pepper flakes.
- 3Scatter the roasted portobello mushrooms evenly over the pizza dough. Do not overload the pizza to ensure even cooking and a crispy crust.
- 4Carefully transfer the pizza to the preheated oven (pizza stone/steel or hot baking sheet). Bake for 8-12 minutes, or until the crust is golden brown and crispy and the mushrooms are slightly charred. Keep an eye on it to prevent burning.
- 5Remove the pizza from the oven. Immediately arrange the slices of prosciutto over the hot pizza, allowing the residual heat to warm it slightly. Top with fresh arugula and shaved Parmesan cheese.
Serving
- 1Slice the pizza into large, foldable wedges, characteristic of New York style. Serve immediately and enjoy the sophisticated flavors of this elevated pizza.
Nutrition Information
- Calories
- 481 kcal
- Protein
- 22 g
- Fat
- 23 g
- Carbs
- 44 g
| Nutrient | Per serving |
|---|---|
| Calories | 481 kcal |
| Protein | 22 g |
| Fat | 23 g |
| Carbs | 44 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.