Sunday, January 22, 2012

Prosciutto Parrano Portabella Pizza

I am always so tickled when my husband goes grocery shopping--especially when he shops at an incredible store like Harris Teeter. He always buys the most beautiful food.  These buying trips of his inspire me, especially when I am in a slump, food-wise.

Last night, he came home with some prosciutto, parrano cheese, two balls of pizza dough from the deli, portabella mushrooms, among other things.

I decided to work with the the whole wheat dough and froze the white pizza dough for another time. The dough was quite sticky so I kneaded it a bit on a lightly floured board. I then placed it in an oiled bowl, covered with a damp tea towel and let it rest/rise in a very warm place for about an hour. After that it was very easy to shape and press into a black iron skillet.

The Parrano cheese was new to us and it was delicious! It has a sharp taste like Parmesan but has a buttery, creamy texture much like Gouda.  It wasn't real melty, but I also included some fresh mozzarella, so that took care of the melty, stringy business.

I loved making this pizza and we really enjoyed eating it.

Prosciutto Parrano Portabella Pizza
1 lb. pizza dough
4 oz. thinly sliced prosciutto, chopped
4 oz. Parrano cheese, grated
8 oz. fresh mozzarella cheese, grated
2-3 large portabella mushrooms, sliced or chopped as desired
1 medium red onion, thinly sliced
2 Roma tomatoes, peeled and diced
Fresh or dried oregano, to taste
Salt and red or black pepper, or both, to taste

Stretch and press pizza dough into a lightly oiled black iron skillet. Layer ingredients as desired. Bake at 350 degrees for 30 - 40 minutes, until crust is done and cheese is bubbly.


  1. YUM, another delicious pizza! I want to eat at your house.....

  2. i will always love a deep dish pizza. always.

    and as per always, love your page. thank you for keeping things interesting and sharing with us!