True story: If I ever see prosciutto and/or truffle pizza on a restaurant menu, that is what I order. Mind made up. Since we haven’t been going to as many restaurants this last year, I’ve been trying to create some of my restaurant favorites at home. The truffle pizza recipe I’m sharing today is just as good as it is at a restaurant, and is surprisingly easy to make! In addition to white truffle oil, this is a prosciutto and mushroom pizza. It has a heavy truffle flavor, because that’s how we like it, but if it is too much for your taste you can either swap the truffle oil out for olive oil, or do a combination of the two oils (see more cooking tips below). The recipe can also easily be doubled to make two pizzas if you have two pizza crusts (or just want more). Be sure to save this truffle prosciutto pizza recipe, because it is special!
What you need to make truffle pizza
I’ve got the full truffle pizza recipe at the end of this post, but first I’ll share some ingredient and cooking tips along with step-by-step photos to help you make it. Here are the ingredients to make this prosciutto mushroom pizza. You can easily double the recipe to make two pizzas if you have two pizza crusts.
- 2 tablespoons olive oil
- 8 ounces sliced baby Bella or cremini mushrooms
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- Freshly cracked salt and pepper, to taste
- Large prepared thin crust pizza crust
- 1 tablespoon white truffle oil (if it is too much for your taste you can either swap the truffle oil out for olive oil, or do a combination of the two oils)
- 1 cup grated fontina cheese (about 4 ounces)
- 1/4 cup grated Parmesan cheese
- 1 1/2 ounces prosciutto, cut into thin strips
- 2 tablespoons chopped fresh sage leaves
How to make this truffle, prosciutto, mushroom pizza recipe
You’ll start by preheating the oven to 400 degrees F to make this truffle prosciutto pizza, then heat some olive oil in a sauté pan over medium-high heat. Add the mushrooms (baby Bella or cremini), minced shallots, and minced garlic to the pan and season with some freshly cracked salt and pepper (to taste). Sauté until the vegetables are soft (about 6 minutes), then remove with a slotted spoon to a plate and set aside.
Spread the white truffle oil evenly onto the pizza crust. Remember, if you don’t want as intense of a truffle flavor you can substitute some olive oil for some or all of the truffle oil in this white truffle pizza.
Next, spread fontina and Parmesan cheeses evenly over the oil.
Top the cheeses with the mushroom, shallot, and garlic mixture.
Finally, add the prosciutto and chopped sage, making sure the toppings are evenly distributed over the crust for your prosciutto mushroom pizza.
Bake your prosciutto and mushroom pizza directly on the oven rack in the pre-heated oven for 8-10 minutes, or until the cheese is melted in the center of the pizza and the crust is your desired crispness.
Slice the truffle prosciutto pizza and serve!
You can add a little more Parmesan cheese or some crushed red pepper flakes to the top of your truffle pizza if desired.
I can’t stress how good this truffle prosciutto pizza is, especially for truffle lovers like us! Here’s the complete Truffled Prosciutto and Mushroom Pizza recipe. Please leave a rating if you love it as much as we do!
Truffled Prosciutto and Mushroom Pizza
This restaurant-worthy truffle pizza recipe is surprisingly easy to make! You can easily double the recipe to make two pizzas if you have two pizza crusts.
Ingredients
- 2 tablespoons olive oil
- 8 ounces sliced baby Bella or cremini mushrooms
- 1/4 cup minced shallots
- 2 cloves garlic, minced
- Freshly cracked salt and pepper, to taste
- Large prepared thin crust pizza crust
- 1 tablespoon white truffle oil
- 1 cup grated fontina cheese (about 4 ounces)
- 1/4 cup grated Parmesan cheese
- 1 1/2 ounces prosciutto, cut into thin strips
- 2 tablespoons chopped fresh sage leaves
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in a sauté pan over medium-high heat. Add the mushrooms, shallots, and minced garlic to the pan and season with salt and pepper (to taste). Sauté for 6 minutes or until the vegetables are soft. Remove with a slotted spoon to a plate and set aside.
- Spread the truffle oil evenly onto the pizza crust. Spread the fontina and Parmesan cheeses evenly over the oil. Top with the mushroom mixture, prosciutto, and chopped sage, making sure the toppings are evenly distributed over the crust.
- Bake directly on the oven rack in the pre-heated oven for 8-10 minutes, or until the cheese is melted in the center of the pizza and the crust is your desired crispness.
Notes
This recipe is heavy on the truffle flavor (because that's how we like it), but if it is too much for your taste you can either swap the truffle oil for olive oil or do a combination of the two oils.
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