WINE & FOOD AFFAIR RECIPES

Main Dish

Prosciutto and Mushroom Pizzetta

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441
delorimierwinery.com

This delicious and simple dish is the perfect pairing for our Primitivo. The earthiness of the mushrooms and the saltiness of the prosciutto complement the jamminess of the wine.

Ingredients:
  • 4 cups all-purpose flour, plus more as needed
  • 1 1/2 teaspoons yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups water, plus more as needed
  • 4 to 6 tablespoons pureed tomatoes
  • 1 pound Gorgonzola cheese, crumbled
  • 1/4 to 1/2 pound prosciutto cotto
  • 8 to 10 mushrooms, thinly sliced
  • 1 to 2 teaspoons hot pepper spread (optional)
  • 1 handful fresh basil leaves, torn
Directions:
In a food processor, combine the flour, yeast and salt and process for a few seconds until combined. Add the olive oil and process for a few seconds more. 

With the processor running, slowly pour the water through the feed tube until the dough forms a ball and process for 30 seconds. Add more water if the dough is dry or more flour if it is too sticky. 

Transfer the dough to a greased bowl, cover with plastic wrap and let rise until doubled in volume, about 2 hours. Alternatively, let the dough rise for as long as time allows and then place in the refrigerator to rise more slowly. 

Place a pizza stone in the oven and preheat the oven to 500°F. 

Transfer the dough to a lightly floured surface. Smash the dough down into a flat disk, cover with a clean kitchen towel and let rest for 10 minutes. 

On a lightly floured surface, roll out the dough into a round. Carefully remove the preheated stone from the oven and place the dough on the stone. Using the back of a spoon, spread the tomato puree over the dough. Top with the Gorgonzola, followed by the prosciutto, mushrooms and hot pepper spread.

Return the pizza stone to the oven and bake until the crust is golden brown, 8 to 10 minutes. 

Remove the pizza and the pizza stone from the oven and slide the pizza onto a cutting board. Sprinkle the pizza with as much basil as you like, cut into slices and serve.