1 basic pizza dough recipe
FOR THE TOPPING
60g of thin slices of prosciutto
1/2 cup of grated Parmesan cheese (60g)
2 cups of coarsely chopped mozzarella (200g)
4 medium-sized tomatoes, peeled and seeded, finely chopped (480g)
1 cup of cooked mussels or 1 cup of cooked shrimp, shell removed, tempered with lemon juice to taste
1 cup of fresh mushroom caps, sliced thinly (180g) and sautéed in 2 tablespoons of olive oil
3 cloves of garlic pressed
2 tablespoons of chopped parsley
2 tablespoons of chopped basil
Salt and olive oil to taste
1 basic pizza dough recipe
FOR THE TOPPING
60g of thin slices of prosciutto
1/2 cup of grated Parmesan cheese (60g)
2 cups of coarsely chopped mozzarella (200g)
4 medium-sized tomatoes, peeled and seeded, finely chopped (480g)
1 cup of cooked mussels or 1 cup of cooked shrimp, shell removed, tempered with lemon juice to taste
1 cup of fresh mushroom caps, sliced thinly (180g) and sautéed in 2 tablespoons of olive oil
3 cloves of garlic pressed
2 tablespoons of chopped parsley
2 tablespoons of chopped basil
Salt and olive oil to taste
MAKE THE BASIC PIZZA DOUGH (see page 42) at step 4
Before separating the dough into two discs, set aside 1/4 of the dough and shape it into four rolls
Open the discs and place two rolls on each one, forming a cross (the disc will be divided into four equal parts)
Prepare the dough according to the recipe
Brush the two discs of dough with a little olive oil
In one quarter of the disc, place half of the prosciutto and Parmesan cheese
Cover another quarter of the mass with half of the mozzarella and 1/2 cup of tomato
Fill the third part with half of the mussels or shrimp, and the last, with half of the mushrooms and 1/2 cup of tomato
Repeat the process with the other disc of dough
Sprinkle with garlic, parsley, and basil
Season with salt and drizzle with a thread of olive oil
Place in a very hot oven (250°C), preheated, for 20 minutes, until the crust is golden brown
380 calories per serving
