Prosciutto and mushroom thin crust pizza

    2 hours 35 min

    There's nothing tastier than homemade pizza made from scratch. Pizza dough is topped with pizza sauce, tomato, prosciutto, mushrooms and mozzarella, then baked to perfection.


    Quebec, Canada
    2 people made this

    Serves: 30 cm pizza

    • 225g plain flour
    • 3/4 teaspoon salt
    • 150ml warm water
    • 3/4 teaspoon dry active yeast
    • 4 tablespoons pizza sauce
    • 1 medium tomato, sliced
    • 6 slices prosciutto, sliced
    • 8 button mushrooms, sliced
    • 1 tablespoon Italian herb seasoning
    • grated mozzarella cheese, to taste

    Prep:1hr20min  ›  Cook:15min  ›  Extra time:1hr proofing  ›  Ready in:2hr35min 

    1. In a large bowl, mix together the salt and water. Add the flour and yeast. Knead to form a soft and elastic dough. If the dough is too dry, add a little water. If the dough is too wet, add a little flour.
    2. Cover with a wet tea towel and allow to prove in a warm area for 1-2 hours.
    3. Meanwhile preheat the oven to 180 degrees C / Gas 4 with a pizza stone set on the lowest shelf rack, for at least 1 hour.
    4. Transfer the dough onto a floured pizza paddle and gently press until the dough is 30cm in diameter or 3-5mm thick. Spread evenly with pizza sauce, tomato, sliced prosciutto, mushrooms, Italian seasoning and mozzarella.
    5. Increase the oven temperature to 250 degrees C / Gas 10 and transfer the pizza onto the pizza stone. Bake for 15-25 minutes or until the base of the pizza is browned and the cheese is bubbly.

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