Texas Farmers Market Leaderboard January 2021

Campfire Roasted Mushroom and Prosciutto Pizza


Recipe from Elizabeth Winslow

Photography by Thomas Winslow


Campfire Roasted Mushroom and Prosciutto Pizza


For 2 Person(s)


  • 1 Pkg. Regrigerated Pizza Dough
  • 4 ounces Prosciutto, Thinly Sliced
  • 8 ounces Mixed Mushrooms, Cleaned and Sliced
  • 3 Garlic Cloves
  • 8 ounces Fresh Mozzarella, Torn in Pieces
  • 1 handfuls Basil
  • 3 Sprigs of Thyme
  • Olive Oil for Sauteing and Drizzling
  • Salt and Pepper, to Taste

Campfire Roasted Mushroom and Prosciutto Pizza Directions

  1. Divide the pizza dough into two balls.On a cutting board, press and stretch the dough into circles approximately 9 inches in diameter.
  2. Allow the dough to rest while preparing the toppings.
  3. Place an iron skillet on the grill or grate over direct heat. When hot, drizzle in a little olive oil and fry the prosciutto pieces until beginning  to crisp.Remove to a plate and set aside.
  4. Add another splash of olive oil to skillet and toss in the mushrooms and garlic. Sauté until the mushrooms begin to caramelize.
  5. Season with salt and pepper, then remove from the heat and set aside.
  6. Allow the fire to burn down to medium heat. Place the pizza crusts directly on the well-heated grill or grate . Let them cook until golden on the bottom, then use a spatula to flip them over and move them to indirect heat.
  7. Scatter the mushooms, cheese and prosciutto on top of each, add the basil and thyme, drizzle with a little olive oil and cover with grill lid or an inverted skillet if you’re cooking over fire.
  8. When the cheese is melted and the crust is cooked through, remove the pizzas to the cutting board and cut into slices.

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