Mushroom Prosciutto Pizza and Enchanted April

Hello and welcome to Pizza and a Movie! While the rainy weather this week has put a damper on my outdoor work, I am just reminding myself that these showers are bringing the spring flowers. The greening-up of our neighborhood is just around the corner and I couldn’t be more excited. I have a really simple pizza today. Featuring three cheeses, mushrooms sautéd with fresh thyme, topped with prosciutto and parsley– it’s a Mushroom Prosciutto Pizza! Let’s get right to it.

We will start by preheating the oven to 450 degrees F, place an oven rack on the lower-middle position. Then let’s get to the mushrooms. I like to use a variety of fresh mushrooms, but if that option is not available to you, you can use white mushrooms, Crimini, or even portobellos (sliced into smaller pieces). For our three cheeses, we have mozzarella, Gruyere and blue cheese.

I have run a knife over a pile of mushrooms, just to give them a rough chop. Transfer the mushrooms to a pan and add about 1/4 cup of water. Turn the burner to medium-high and while stirring occasionally, let the mushrooms cook in the water until all the water is evaporated. Then add a drizzle of olive oil and sauté the mushrooms until they begin to develop some light browning. Add about 2 teaspoons fresh thyme leaves, a sprinkle of kosher salt and fresh cracked black pepper. Stir in the seasoning and remove from heat. Set the pan of mushrooms aside.

On to the Pizza Assembly!

Lightly oil a quarter sheet pan with olive oil. Then roll, stretch, or press your dough into the oiled sheet pan. Drizzle a little olive oil over the dough and use a brush to evenly coat the dough with a light layer of oil.

Start with the mozzarella cheese. Spread an even layer of the grated mozz over the oiled dough. Follow the mozzarella with the Gruyere and then the sautéd mushrooms. Top the mushrooms with crumbles of blue cheese. Use enough blue cheese to get an even distribution, but don’t overdo it, as the blue cheese will overpower the the other flavors.

The prosciutto will go on post-bake, so we are ready for the oven. Bake the pizza on the lower-middle rack for 15-20 minutes, until the cheese is melted and the crust is puffed and golden. When it comes out, check the bottom, if it’s too blond for your liking, you can slide the pizza out of the pan and place the pizza directly on the lower-middle rack and bake for a few more minutes.

When the pizza comes out, top it with the prosciutto. Gently tear each piece of prosciutto in half and make little bundles out the prosciutto and place them evenly over the pizza. Then sprinkle with rough chopped fresh parsley.

Mushroom Prosciutto Pizza

The toppings on this pizza are all distinct and come together to bring such a wonderful combination of savory flavors and textures. Nothing is overpowering and every bite brings a new combination of texture.

Movie Night: Enchanted April

We have our Mushroom Prosciutto Pizza ready, so let’s get to the movie! Enchanted April was originally released in 1991. Starring Miranda Richardson, Josie Lawrence, Joan Plowright and Polly Walker, the film takes place in the 1920s, and is based on the novel by Elizabeth von Arnim, published in 1922. The story follows Mrs. Arbuthnot (Richardson) and Mrs. Wilkins (Lawrence) who see an advertisement for a castle to rent in Italy for the month of April. The women manage to secure the rental by seeking two other women to share in the expense. The four women are very different from each other, but all have some sadness and dissatisfaction in their lives and look to the month in Italy as an opportunity to reflect and rejuvenate.

After a few twists and turns the four women bond in a sisterly way and rediscover love, who they are, and how to move forward in new ways. Blame it on the Italian Riviera! I love this movie for really capturing the feeling of Italy, at least the feelings I had when I was there. The beauty of the landscape, the culture and the food, it is truly inspiring and does tend to make one feel rejuvenated and hopeful. It’s a wonderful feel-good movie, set in a gorgeous Italian chateau. A must-see, Enchanted April is available to rent on Apple TV, YouTube, Google Play, Vudu and Amazon Prime.

Thank you all so much for joining me today for Pizza and a Movie! If dreary, almost-spring weather has got you down, give Enchanted April a watch, I guarantee it will have you more excited for spring than sorry about cold or gloomy weather. Lol! Make this pizza too, it’s so good. For another prosciutto pizza and an inspiring movie that takes place in a beautiful place, check out The Cheeseboard Pizza and Midnight in Paris. Take care and be well, everyone! xo Kelly

Items Used in Making This Recipe

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Mushroom Prosciutto Pizza

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Dinner, Main Course – American/Italian

By Kelly Djalali – Serves: 2-4

Prep Time: 20 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~40 Minutes

Three kinds of cheese with mushrooms and prosciutto come together to bring such a wonderful combination of savory flavors and textures.

Ingredients

• 8 oz Mushrooms, lightly chopped
• Olive Oil
• 2 tsp. Fresh Thyme Leaves
• 1 Prepared Pizza Dough
• 1/2 cup Grated Mozzarella
• 1/2 cup Grated Gruyere
• 1/4 cup Crumbled Blue Cheese
• 3 oz. Prosciutto
• 2-3 tbsp. Italian Parsley, minced

Instructions

1

Transfer the mushrooms to a pan and add about 1/4 cup of water.

2

Turn the burner to medium-high and while stirring occasionally, let the mushrooms cook in the water until all the water is evaporated.

3

Then add a drizzle of olive oil and sauté the mushrooms until they begin to develop some light browning.

4

Add about 2 teaspoons fresh thyme leaves, a sprinkle of kosher salt and fresh cracked black pepper. Stir in the seasoning and remove from heat. Set the pan of mushrooms aside.

5

Preheating the oven to 450 degrees F, Place an oven rack on the lower-middle position.

6

Lightly oil a quarter sheet pan with olive oil. Then roll, stretch, or press your dough into the oiled sheet pan. Drizzle a little olive oil over the dough and use a brush to evenly coat the dough with a light layer of oil.

7

Start with the mozzarella cheese. Spread an even layer of the grated mozz over the oiled dough.

8

Follow the mozzarella with the Gruyere and then the sautéd mushrooms.

9

Top the mushrooms with crumbles of blue cheese. Use enough blue cheese to get an even distribution, but don't overdo it, as the blue cheese will overpower the the other flavors.

10

Bake the pizza on the lower-middle rack for 15-20 minutes, until the cheese is melted and the crust is puffed and golden. When it comes out, check the bottom, if it's too blond for your liking, you can slide the pizza out of the pan and place the pizza directly on the lower-middle rack and bake for a few more minutes.

11

When the pizza comes out, top it with the prosciutto. Gently tear each piece of prosciutto in half and make little bundles out the prosciutto and place them evenly over the pizza. Then sprinkle with rough chopped fresh parsley.