Mushroom and prosciutto pizza

By Suzanne Gibbs

Serving size: Serves 2
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Nut free
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes, Pork

Mushroom & Prosciutto Pizza

INGREDIENTS

1 quantity basic pizza dough (see here)
¾ cup (60g) grated mozzarella
250g button mushrooms, sliced
100g prosciutto, torn into pieces
8-10 oregano leaves
2 tablespoons olive oil
Pizzaiola Sauce
2 tablespoons olive oil
2 cloves garlic, chopped
500g red ripe tomatoes, skinned and chopped
1 tablespoon chopped basil, oregano or parsley

METHOD

1. While waiting for pizza dough to rise make Pizzaiola Sauce. Heat oil and garlic in a saucepan for 2 minutes on low. Add tomato and basil and season to taste. Increase heat to medium. Cook until most of liquid has evaporated and tomato has softened and reduced to a pulp.

2. Preheat oven to 220°C. Preheat two pizza stones or grease two pizza pans or baking trays. Halve dough and roll out each piece to a 30cm round. Place on trays or pans.

3. Spread Pizzaiola Sauce over pizza bases, leaving a 1cm edge. Top with grated mozzarella cheese. Scatter mushrooms and prosciutto over pizzas. Sprinkle with oregano leaves and drizzle with olive oil. Bake pizzas for 20 minutes, until edges are golden brown, and top is bubbling.