Stuffed Pizza with Prosciutto, Mushrooms, Garlic, Basil

Stuffed Pizza with Prosciutto, Mushrooms, Garlic, BasilIf you are looking for a filling, satisfying dish to decorate your dining table, try this stuffed pizza. Filled with Prosciutto, Mushrooms, Garlic, Red Onion, Spinach, Fresh Basil, Tomato, Brie, Mozzarella, and White Wine, it’s sure to enthrall your family, both with it’s complex flavor and dazzling appeal to the eye.


Start with fresh, homemade pizza dough (recipe below)…

Prosciutto, Mushrooms, Garlic, Basil Stuffed Pizza Ingredients:

  • Prosciutto (1-2 oz., thinly sliced)
  • Mushrooms (6 oz, sliced)
  • Garlic (4-6 cloves, diced)
  • Red Onion (About 1/4, sliced)
  • Fresh Baby Spinach (4-6 oz, remove all stems!)
  • Fresh Basil (About 25 leaves, washed and sliced into thin strips)
  • Tomato (medium, seeds removed and sliced into long, thin strips)
  • Brie (4 oz, sliced into small slabs)
  • Fresh Mozzarella (4 oz, sliced into small slabs)
  • Italian Parmesan (2 oz, slice wafer-thin)
  • White wine (splash, about 2 oz)
  • Olive Oil
  • Italian Seasonings (pinch)

Prosciutto, Mushrooms, Garlic, Basil Stuffed Pizza Preparation:

Prepare and set aside your homemade pizza dough to rise at least a couple hours in advance. Divide the dough into two.

Bring olive oil up to heat, and sauté the garlic and red onion until fragrant and the garlic begins to brown just a bit. Deglaze the pan with a splash of white wine. Let most of the wine cook off (this won’t take long), remove the pan from the heat.

Roll out one-half of the pizza dough. Sprinkle cornmeal or flour a pizza stone and place your dough. Start by completely covering the button layer of dough with the prosciutto. Leave some dough exposed around the edge, so we can seal the pie when complete. Next, evenly spread out the spinach leaves. Add a single layer of mushrooms. Space out the slabs of both cheeses and finish by spreading the sliced basil leaves and dab the garlic/onion mix, which will soak through all the ingredients and provide moisture.

Roll out to second-half of the dough and carefully lay it on top of the pie. Using your fingers, roll the edges under and gently squeeze them tight.

Finally, to add a beautiful flair to your dining presentation, we will top the pizza with a red, tomato flower. Once you slice the tomato, the slices will have a natural curl to them still. Arrange the slices in a circular flower formation. Imaging if you place a quarter in the center of the pizza. Each piece of the tomato should touch the edge of the quarter and stretch towards to side of the pie. Be sure that the curl for each piece faces the same way, so you will end up with a circular spiral formation (your flower). Evenly cover the remaining, exposed dough with the wafer-thin slices of parmesan cheese. This will protect the top crust from burning or getting too dry. Finish with a pinch of dry Italian seasonings, sprinkled over the top.

Bake on 350 degrees for about 30 minutes. Do not overcook! Carefully, use a spatula to make sure the pizza is free of the pizza stone. Move to a serving board, let stand for five minutes before cutting. Return any unused slices to the pizza stone to allow them to stay warm.

Note: Be mindful that a stuffed pizza does not contain too much liquid/juice, or your pizza may end up mushy on the very bottom. If this happens, place a board on the TOP of the pizza. CAREFULLY, flip the entire board with the stone, holding the pizza in-between. Gently, separate the stone from the pie using a spatula. Use a second serving board and the same method to flip it again.

Your family and guests are sure to “ooooooh and ahhhhh”, as your pizza pie is both delicious and a work of art!

Bon Appétit!

Homemade Pizza Dough Ingredients:

  • Unbleached Flour (4 cups)
  • Yeast
  • Sugar (1 Teaspoon)
  • Fresh Ground Pepper
  • Dry Italian Seasonings (Small Handful)
  • Salt (Optional)
  • Olive Oil
  • Water (1+ Cup)

Homemade Pizza Dough Preparation:

Measure one cup of warm water. Add the yeast and a teaspoon of sugar. Mix well. Let it sit for about 10 minutes until it becomes frothy.

In a mixing bowl, mix all the dry ingredients. Add the water/yeast mixture, and mix with a spoon. When it has formed into a ball kneed the dough on a flat surface for about three minutes until all of the four is incorporated. Add tiny amounts of additional water if you feel the dough is too thick. Do not over-mix. The idea is for the dough to be natural with a bit of texture. Divide into two equal balls if making smaller pizzas.

Wash and dry the same mixing bowl. Add a bit of olive oil to each ball of dough. Use your hands to be sure the balls are completely coated. Set the ball in the bowl, and cover with plastic. Let it rise for 2-4 hours.

  • Hint: Try whole-wheat pasta for added healthiness. Or, try using half whole-wheat and half regular pasta to mix up the taste. This combination also adds a nice contrast in color for great presentation.

Bring the pan with olive oil up to medium/high heat. Add both tilapia filets. Season with fresh ground pepper and a pinch or two of the dry chicken base. Toss the garlic, onion, pine nuts, and half the basil over the fish. Cook for 3-4 minutes. With a spatula, trying to keep them whole, flip the filets. Make sure the onion, garlic, and pine nuts are now underneath or around the edges, so they will slow cook with the fish. Add the white wine and toss the remaining basil over the fish. Re-season with fresh ground pepper and a pinch of chicken base to taste. Reduce to medium/low heat. Simmer for about 5-6 more minutes.

Meanwhile, drain your pasta. Add a handful to each dish. When the fish is complete, using a spatula to try to keep the fish whole, add a filet on the very center of the pasta. Use a spoon to add a scoop or two of the onion, garlic, nuts, and wine sauce over the top of the fish. Serve immediately with fresh, warm bread.

This recipe will probably only take you about 20 minutes to prepare. It is a simple, healthy, yet amazingly delicious dish.

More photos are available in the Stuffed Pizza Clipart Gallery.

Leave a Reply

You must be logged in to post a comment.