Prosciutto & Mushrooms with a twist

A classic Italian topping with a personal twist!

Have you ever heard about the classic Italian Prosciutto e Funghi?

Well, it’s ham and mushrooms, but as you might know I like to give a personal taste to my pizzas.

In this case there is a homemade pepper cream soo tasty to lie down on top of a wonderful Italian sliced prosciutto cotto and some British chestnut mushrooms.

No tomato sauce, just fiordilatte mozzarella.

Homemade pepper cream:

• Preheat the oven at 180 degrees.

• Wash 1-2 red peppers and bake them as they are for 40 mins

• Once they are a little charred take them out and leave the peppers in a food plastic bag for 30 mins.

• Now you can easily take the skin off the peppers( careful cause they might be still a it warm)😉

• Seasons with a pinch of salt,pepper, EVO and blend until you get a cream

This technique of cooking pepper holds in it the real flavour of this seasonal veggie 🌶 . You can try with different veggie too ( potatoes, onions, courgettes, aubergines..)

Try this pizza and let me know what you think about it 😊

Share it with me @theheartofpizza