Name: Italian Mushroom and Prosciutto Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 lb (450g) pizza dough (homemade or store-bought, at room temperature); 8–10 oz (225–280g) cremini mushrooms, cleaned and thinly sliced; 3–4 oz (85–115g) thinly sliced prosciutto; 8 oz (225g) fresh mozzarella, torn or sliced; 1/4 cup grated parmesan cheese; 2–3 garlic cloves, minced; 2 tsp fresh thyme leaves (or 1 tsp dried); 2 tbsp extra-virgin olive oil (plus extra for drizzling); Salt and black pepper, to taste; Optional: handful fresh arugula, lemon juice for finishing

This authentic Italian-inspired pizza features tender sautéed mushrooms infused with garlic and thyme, layered over a crisp homemade or store-bought dough with melted mozzarella, a touch of parmesan, and delicate prosciutto slices added after baking for maximum flavor and texture. Finished with fresh arugula and a drizzle of olive oil, it’s a sophisticated twist on traditional pizza.

Why You’ll Love This recipe

You’ll adore this recipe because it balances bold, savory flavors with effortless elegance. The mushrooms bring deep, umami earthiness that pairs beautifully with the silky, salty prosciutto—Italy’s finest cured ham—which stays tender and melt-in-your-mouth when added post-bake.

Creamy mozzarella and a sprinkle of parmesan create that irresistible cheesy pull, while fresh herbs like thyme and optional arugula add brightness and contrast. It’s restaurant-quality but uses simple, accessible ingredients, bakes quickly, and feels gourmet without being fussy.

Whether you’re hosting a casual gathering, date night, or just craving something elevated over basic pepperoni, this pizza delivers wow-factor taste with minimal effort—crispy crust, rich toppings, and pure Italian comfort in every bite.

Yield: serves 2

Italian Mushroom and Prosciutto Pizza Recipe

Earthy mushrooms, salty prosciutto, and melty cheese on crisp Italian dough—elegant, flavorful pizza perfection.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 lb (450g) pizza dough (homemade or store-bought, at room temperature)
8–10 oz (225–280g) cremini mushrooms, cleaned and thinly sliced
3–4 oz (85–115g) thinly sliced prosciutto
8 oz (225g) fresh mozzarella, torn or sliced
1/4 cup grated parmesan cheese
2–3 garlic cloves, minced
2 tsp fresh thyme leaves (or 1 tsp dried)
2 tbsp extra-virgin olive oil (plus extra for drizzling)
Salt and black pepper, to taste
Optional: handful fresh arugula, lemon juice for finishing

Instructions

Get everything ready and preheat like a pro — Crank your oven to its hottest setting (475–500°F/245–260°C) with a pizza stone or heavy baking sheet inside. This high heat is the secret to that perfect crispy, bubbly crust Italians dream about! Give it at least 30 minutes to get screaming hot.
Sauté those gorgeous mushrooms — Heat 1 tbsp olive oil in a large skillet over medium-high. Toss in sliced mushrooms, minced garlic, thyme, a pinch of salt, and pepper. Cook 6–8 minutes, stirring occasionally, until mushrooms are golden-brown and any liquid evaporates—don't crowd them or they'll steam instead of caramelize! Set aside to cool slightly.
Shape your dough with love — On a lightly floured surface (or parchment), gently stretch dough into a 12–14 inch circle or rectangle. Don't roll it—stretching keeps those airy bubbles for authentic texture. If it springs back, let it rest 5 minutes.
Build the base — Carefully transfer dough to parchment or a floured peel. Drizzle with 1 tbsp olive oil and brush evenly. This creates a flavorful, non-soggy foundation.
Layer on the cheese magic — Scatter torn mozzarella evenly, leaving a small border for crust. Sprinkle grated parmesan over top—its nutty edge will make every bite sing.
Add those earthy mushrooms — Spoon the golden sautéed mushrooms across the pizza. Their deep flavor will infuse everything as it bakes—pure umami bliss!
Into the oven it goes — Slide pizza (on parchment or peel) onto the hot stone/sheet. Bake 10–15 minutes until crust is golden, puffed, and cheese is bubbly and lightly browned. Rotate halfway if your oven heats unevenly.
Top with prosciutto perfection — As soon as it comes out, drape prosciutto slices over the hot pizza. The residual heat will gently warm and curl them without overcooking—keeping that silky texture we all crave.
Finish with flair — Drizzle extra olive oil, scatter fresh arugula (tossed in a squeeze of lemon if desired), and add cracked pepper. The peppery greens cut through richness beautifully!
Slice, serve, and savor — Let rest 2 minutes, then slice into wedges. Grab a glass of Chianti, gather your favorite people, and enjoy this Italian masterpiece—crispy, savory, and utterly irresistible.

Notes

Prosciutto is added after baking to preserve its delicate flavor and texture—baking it can make it tough. Use high heat for best crust results; if no stone, an inverted baking sheet works great. Adjust garlic/thyme to taste for personalization.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1187Total Fat 60gSaturated Fat 23gUnsaturated Fat 37gCholesterol 115mgSodium 2108mgCarbohydrates 110gFiber 5gSugar 6gProtein 48g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the crispiest crust, preheat your oven (and pizza stone or baking sheet) as hot as it goes—ideally 475–500°F (245–260°C)—for 30–45 minutes.
Sauté mushrooms in batches to avoid steaming; they should brown for maximum flavor.
Add prosciutto after baking to keep it silky and prevent it from turning tough or overly salty.
Use a pizza peel or parchment paper for easy transfer to the hot stone.
Let the pizza rest 2–3 minutes before slicing so cheese sets and toppings stay put.
For extra luxury, drizzle white truffle oil or balsamic glaze at the end.
If using store-bought dough, let it come to room temperature for easier stretching.

Ingredients Notes

Pizza dough: Opt for high-quality store-bought or homemade Neapolitan-style for authentic chew and crisp; about 1 lb (450g) makes one large 12–14 inch pizza.
Mushrooms: Cremini (baby bella) or a mix with shiitake/portobello for deeper flavor; 8–10 oz sliced thinly ensures even cooking and coverage.
Prosciutto: True Italian prosciutto di Parma is best—thinly sliced, 3–4 oz; its delicate saltiness shines without overpowering.
Cheeses: Fresh mozzarella (torn or sliced) for creamy melt, plus grated parmesan or pecorino for nutty sharpness.
Garlic & herbs: Fresh garlic and thyme elevate the mushrooms; dried works in a pinch but fresh is superior.
Olive oil: Extra-virgin for sautéing and finishing drizzle—use a good one for flavor.
Optional arugula: Peppery baby arugula adds freshness post-bake; a handful tossed with lemon juice brightens everything.

Variations and Substitutions

Vegetarian version: Skip prosciutto and add extra mushrooms, caramelized onions, or artichoke hearts for heartiness; top with balsamic reduction.
Cheese swaps: Use burrata or gorgonzola for creamier/richer twist; goat cheese crumbles add tang.
Mushroom variety: Try wild mushrooms (porcini, oyster) for gourmet earthiness, or white button for milder taste.
Crust options: Whole wheat or cauliflower crust for lighter/healthier; gluten-free dough works well too.
Add-ins: Include caramelized leeks, spinach, or roasted garlic base for extra depth; hot honey drizzle for sweet-spicy contrast.
Sauce twist: Go white (no tomato sauce) with olive oil/garlic base, or add light tomato sauce if you prefer classic red.
Herb subs: Rosemary or sage instead of thyme; fresh basil at the end for classic Italian flair.

Storage Options

Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) on a baking sheet for 5–8 minutes to crisp the crust—avoid microwave to prevent sogginess. Freeze unbaked assembled pizza (wrapped tightly) for up to 1 month; bake from frozen, adding 5–10 extra minutes. Do not freeze with fresh arugula/prosciutto toppings—add those fresh after reheating.