Veggi-Prosciutto Pizza

Excellent! I added roasted cherry tomatoes and they were a good flavor addition. Also, cremini mushrooms gave a flavor boost. Overall, a very tasty recipe.

• kansasun

• Chicago

• 10/22/2017

REALLY good. I used Classico Pizza Sauce and 1 cup was a little too much, maybe 3/4 cup next time. I got the dough from TJ's and prebaked it on a 13" pizza pan. I bought an 8 ounce package of cremini mushrooms that I sauteed and didn't use all of them. I had a can of artichoke hearts that I chopped. I used 1 bag of baby spinach (maybe 5 ounces). I layed slices of prosciutto over the top of the pizza (veggies on bottom then mozzarella), then added the red pepper flakes and the parmesan. I baked it at 400º for about 15 minutes.

• Anonymous

• Huntington Beach, CA

• 4/23/2013

This recipe wasn't bad. I've found better recipes for veggie pizza on Epicurious. I thought the pizza could have used less topping (the recipe made enough for three pizzas) and too many ingredients. When I took the pizza from the oven, the Parmesan was bubbling. but the Mozzarella, Artichoke Hearts and Mushrooms were barely cooked. Much of the individual flavors of all those ingredients were overwhelmed by the volume. Maybe I'm picky, but I like topping that does not rise above the crust hoizon.

• br655231947

• Boston, MA

• 4/11/2013

I have not tried this yet but would love to try it. However, I just do not like artichoke (don't stone me please) Will it negatively affect the pizza if I leave it off or should I substitute something else for it? If yes, with what should the substitute be?

• Sherdi55

• Adkins, tX

• 4/10/2013

Very nice flavour combination...used more prosciutto and made my own dough. I had never wilted the spinach before, that worked really nicely. I forgot the drizzle of olive oil at the end.

• Mairi

• Montague, PE, Canada

• 4/9/2013

The user rating box is absolutely beyond me! It makes no sense.

• Anonymous

• CT

• 4/8/2013

I will admit I haven't tried this recipe, but we have been making veggie & prosciutto pizza at home for years. It is delicious! We add more veggies and more prosciutto. We typically use all the veggies listed (spinach, mushrooms, and artichoke hearts) and then add red pepper, minced garlic, red onion, kalamata olives, charred cherry tomoatoes or diced roma, and sometimes even broccoli florets. We like to use a pesto base instead of the tomato sauce base. We also like a really crispy crust, so we blind bake the crust for about 5 min at 400 before loading it up and finishing it off.

• geanin

• Appleton, WI

• 4/8/2013