Of which 7.4 g sugars and 10.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Cooked ham · Mushrooms without excess water
Allergens gluten, milk
Prosciutto e funghi
Ham and mushrooms
On this pizza, 'prosciutto' means prosciutto cotto: Italian cooked ham, not cured ham. With tomato, mozzarella and mushrooms, it's a mild, familiar combination. Sautéing the mushrooms first is this recipe's home-kitchen choice, to control the water they release during a bake that's longer than a pizzeria's.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 80 g (2¾ oz) peeled tomatoes, no added salt, with little juice
- 80 g (2¾ oz) fior di latte mozzarella, well drained
- 45 g (1½ oz) cooked ham, sliced
- 70 g (2½ oz) raw button mushrooms, cleaned
- 5 g extra-virgin olive oil
- 0.2 g ground black pepper
- 2 g fresh basil
Method
- Heat the oven and pizza baking surface to 250–275 °C (480–525 °F) for 45–60 minutes. Place the stone or steel in the upper third, as the manual advises, and have a rack ready for the finished pizza.
- Cut the mozzarella and let it drain in the fridge. Weigh out 80 g once the loose whey is gone and pat lightly dry. Keep the cheese cold until you assemble.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
