Prosciutto with mushrooms, green olives, pesto, and artichokes on tomatoes. Inspired by Kalles pizza from the Family Pizzeria menu in Sweden.
Ingredients
Preparation
- 1
Sauté the mushrooms until the water evaporates. Drain artichokes and green olives.
Apply pesto in small portions after baking. Drain artichokes and olives, and loosely arrange prosciutto on top. There's no need to cover the entire pizza with it.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball. Add measured mozzarella, mushrooms, green olives, and artichokes.
- 3
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
After removing, add measured prosciutto and pesto.
The name pesto is related to grinding ingredients in a mortar. An Italian tourism organization describes traditional pesto genovese ground in a marble mortar. For this pizza, a few small portions are enough for finishing.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
