Prosciutto & Portobello Gourmet Pizza Recipe- American Special
Indulge in the rich flavor of this Prosciutto & Portobello Gourmet Pizza, where earthy portobello mushrooms and savory prosciutto meet melted mozzarella and sweet, caramelized onions atop a crisp, golden crust. Perfect for those seeking a more sophisticated pizza experience, this recipe merges the classic American style with gourmet flair. Whether you’re hosting friends, enjoying a cozy night in, or celebrating a special occasion, this pizza delivers on flavor and presentation.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Caramelized Onions:
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp brown sugar
- 1/4 tsp salt
For the Pizza:
- 1 lb (450g) pizza dough
- 1/2 cup tomato sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 cup thinly sliced portobello mushrooms
- 6-8 slices of prosciutto
- 1-2 tbsp olive oil (for drizzling)
- Fresh arugula or basil (for garnish, optional)
How to make the Prosciutto & Portobello Pizza :
Caramelize the Onions:In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring frequently, until they become soft and golden brown, about 20-25 minutes. Stir in the brown sugar and salt, and cook for an additional 5 minutes. Remove from heat and set aside.
Prepare the Pizza:Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a parchment-lined pizza peel or directly onto the preheated stone/baking sheet.
Spread a thin layer of tomato sauce over the dough, leaving a border around the edges. Sprinkle evenly with mozzarella cheese.
Distribute the caramelized onions over the cheese, followed by the sliced portobello mushrooms.
Bake the Pizza:Transfer the pizza to the preheated oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:Remove the pizza from the oven and immediately lay the prosciutto slices over the top. Drizzle with a bit of olive oil.
Garnish with fresh arugula or basil if desired. Slice and serve warm.
Recipe Notes:
Caramelizing Onions: Take time to cook the onions low and slow so they become soft, deeply golden, and sweet.
Portobello Mushrooms: Thin slices give a meaty, umami-rich texture; brush with a little olive oil if dry.
Prosciutto: Always add after the pizza is baked to preserve its delicate flavor and avoid over-cooking.
High Oven Temperature: Bake at high temperature (about 475°F / 245°C) using a pizza stone or preheated baking sheet for crispy crust.
Finish & Garnish: Drizzle olive oil and top with fresh arugula or basil just before serving to add freshness and color.
