Wednesday, February 22, 2012

Prosciutto & Portobello Mushroom Pizza

This pizza was scrumptious! My husband and I gobbled up every piece. As always, I used the Central Market multigrain pizza dough as my base. It is my favorite because it cooks with that perfect crisp!
Semi-Adapted from Curtis Stone (I made a few changes)
Pizza dough
1/2 cup homemade pesto (or store bought)
2 portobello mushrooms
3 tsp extra virgin olive oil
salt and freshly ground pepper
6 marinated artichoke hearts, quartered and cut in half lengthwise
6 ounces of fresh mozzarella cheese, torn into pieces
4 thin slices of prosciutto
1/2 cup lightly packed fresh arugula
Preheat oven to 450 degrees.
Place the portobello mushrooms on a lined baking sheet. Drizzle 1 tsp of olive oil and a pinch of kosher salt over mushrooms. Bake for about 10 minutes or until the mushrooms are tender and exude their juices. Cool the mushroom then cut it into 3/4" slices.
Using another lined baking sheet, form your pizza dough to the shape of the pan.
Spread a thin layer of pesto on the pizza dough.
Arrange the mushroom strips and artichokes over the pesto. Sprinkle with pieces of fresh mozzarella cheese.
Place the pizza in the oven and bake according to your pizza directions or until golden brown, about 15-20 minutes. Remove the pizza from the oven. Drape the prosciutto over the pizza. Scatter arugula over the pizza and drizzle with the remaining teaspoons of olive oil.

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