Monday, February 28

Prosciutto, Mushroom, & Fennel Pizza


Pizza is my boyfriend's favorite food, and his biggest complaint is that I don't make it often enough. It can be time-consuming to prepare, but it's a fun activity to do together and it turns out great every time. I take a shortcut by buying dough at the supermarket, but if your market doesn't sell fresh dough, you could always buy some from your local pizza place. This time we used a combination of prosciutto, sauteed onion and fennel, and thyme for my toppings, but you can re-create this using your favorite ingredients. It's also a great way to use leftovers.


Prosciutto, Mushroom, & Fennel Pizza:
  • Thinly slice one fennel bulb, one onion, and one package of crimini mushrooms.*
  • Heat 1 tbsp. olive oil in a large skillet and add fennel and onion. Cook for 7-10 minutes, until vegetables begin to caramelize.
  • Add mushrooms to the pan and season mixture with salt and pepper. Continue cooking for 5-7 minutes.
  • Meanwhile, roll out one package of store-bought pizza dough** to fit the length of a large, greased baking sheet.
  • Prick the dough all over with a fork. Spread the top with 1/2 c. tomato sauce and 1 c. shredded mozzarella cheese.
  • Then add the vegetable mixture, two slices of shredded prosciutto, one tsp. fresh thyme leaves, a pinch of red chili flakes, and a handful of grated Parmesan cheese.
  • Bake the pizza at 425°F for 20-25 minutes, until the crust is crispy and the cheese is melted.

Serves four
*Also called baby bella mushrooms.
** I like to use Trader Joe's whole wheat pizza dough.