Truffled Wild Mushroom, Fontina & Crispy Prosciutto Pizza

Earthy caramelized chanterelles, cremini, and shiitake mushrooms tossed in roasted garlic and herbs, melted fontina cheese, paper-thin ribbons of crispy oven-baked Prosciutto di Parma, fresh Italian flat-leaf parsley, and a fragrant essence of white truffle oil.

Ingredients

• 1 ball artisan pizza dough (250 g), room temperature
• 150 g mixed wild mushrooms (chanterelle, cremini, shiitake), sliced
• 2 cloves garlic, finely shaved
• 1 tablespoon butter and 1 tablespoon olive oil for sautéing
• 100 g Italian Fontina cheese, shredded
• 50 g fior di latte mozzarella, shredded
• 4 slices Prosciutto di Parma, ruffled loosely
• 1–2 teaspoons white truffle oil
• 2 tablespoons fresh flat-leaf Italian parsley, chopped
• Flaky sea salt and freshly cracked black pepper

Method

1. Sauté the mushrooms: Melt butter and olive oil in a skillet over high heat. Add the mushrooms and cook undisturbed for 3 minutes to caramelize. Toss with garlic, salt, and pepper for 1 minute. Drain any excess moisture on paper towels.
2. Preheat: Crank oven with baking steel/stone to 250°C–275°C (500°F–525°F).
3. Stretch & assemble: Stretch dough into a 30 cm round on a semolina peel. Brush lightly with olive oil. Scatter fontina and mozzarella. Evenly distribute the caramelized mushrooms. Ruffle the prosciutto slices gently across the top so the edges will crisp up in the oven.
4. Bake: Slide onto the hot stone. Bake for 8–10 minutes until the crust is blistered and golden, the cheese is melted, and the prosciutto ribbons are crispy and curled.
5. Finish: Drizzle with 1–2 teaspoons white truffle oil and sprinkle with fresh flat-leaf parsley. Serve hot.