Pizza Valdostana with a Twist

Ingredients

• 1 pizza dough (store-bought or homemade) 1 pizza dough (store-bought or homemade)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 2 cups (200g) fontina cheese, shredded 2 cups (200g) fontina cheese, shredded
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 4 slices of prosciutto 4 slices of prosciutto
• Handful of arugula leaves, for garnish Handful of arugula leaves, for garnish
• Balsamic glaze, for drizzling Balsamic glaze, for drizzling
• Olive oil, for brushing Olive oil, for brushing
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Roll out the pizza dough on a floured surface to your desired thickness.
3. 3.
   Transfer the dough to a baking sheet or pizza stone.
4. 4.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
5. 5.
   Sprinkle the shredded fontina cheese over the sauce.
6. 6.
   In a skillet, sauté the sliced mushrooms with a drizzle of olive oil until they are tender and slightly browned. Season with salt and pepper.
7. 7.
   Distribute the sautéed mushrooms evenly over the cheese.
8. 8.
   Tear the prosciutto into smaller pieces and arrange them on top of the mushrooms.
9. 9.
   Brush the edges of the pizza dough with olive oil.
10. 10.
    Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
11. 11.
    Remove the pizza from the oven and let it cool slightly.
12. 12.
    Garnish with fresh arugula leaves and drizzle with balsamic glaze.
13. 13.
    Slice and serve hot.

Treat your ingredients with care...

• Fontina cheese — For the best melting results, make sure to shred the fontina cheese before using it on the pizza.
• Mushrooms — Sautéing the mushrooms before adding them to the pizza helps enhance their flavor and prevents them from releasing excess moisture onto the crust.

Tips & Tricks

• For a vegetarian version, you can omit the prosciutto and add some sliced black olives for an extra burst of flavor.
• If you prefer a crispier crust, pre-bake the pizza dough for a few minutes before adding the toppings.
• Experiment with different types of mushrooms, such as cremini or shiitake, to add depth to the flavor profile.
• If you don't have balsamic glaze, you can drizzle the pizza with a high-quality balsamic vinegar instead.
• To make the pizza dough from scratch, combine 2 ¼ teaspoons of active dry yeast, 1 teaspoon of sugar, 1 cup of warm water, and 2 ½ cups of all-purpose flour. Let the dough rise for about an hour before rolling it out.

Serving advice

Serve the Pizza Valdostana hot, straight from the oven. Cut it into slices and enjoy it as a main course or as part of a delicious Italian-inspired meal. Pair it with a fresh green salad to balance the richness of the cheese and prosciutto.

Presentation advice

To enhance the presentation, sprinkle some freshly grated Parmesan cheese over the pizza just before serving. The golden crust, melted cheese, and vibrant arugula leaves will create an appetizing visual appeal.