Prosciutto, Ricotta & Mushroom Pizza


Let’s talk pizza! Pizza is one of those foods that is a blank canvas for almost any ingredient. Savory or sweet, it’s one of our favorite go to foods. I make pizza at least a few times a month. It’s inexpensive, fast, and if you are experimental like I am, some pretty delicious combinations come out of it.

I think that with the fast paced life most of us live, there’s something to be said for semi homemade comfort (but healthy) foods. While preparing your own pizza dough can be satisfying, not all of us have time for it. I feel that you can pair ready made or store bought items with fresh ingredients and have a wonderful outcome of a meal.

This recipe is a combination of the two. The semi homemade crust along with fresh produce, and other pantry staples. I’ve bought several brands of ready made crust, and while I’m sure there’s one that is top of the line out there, I haven’t come across one that my family likes more than Great Value brand pizza crust from Walmart. Yes–Walmart brand pizza crust is good! Have you tried it? It bakes evenly, and has a perfect consistency in the dough. However, you can use your favorite brand for this recipe. It will be good all the same.

I think that what takes this pizza a bit over the top is the wild arugula and balsamic glaze. It is the perfect contrast between the earthy arugula, the intense vinegary flavor of the balsamic reduction, the soft flavor and texture of the ricotta cheese, the salty prosciutto, the meaty mushrooms… I mean, I could go on and on! I think you’ll love this combination. Let’s eat.

Here is the recipe.20190507_133818

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6-8 slices


  • 1 store bought frozen pizza crust dough, refrigerated (I used Great Value brand)
  • 2 shallots, thinly sliced
  • 8 slices of Prosciutto ham
  • 8 oz. of part skim Ricotta cheese (I used Trader Joe’s brand)
  • ½ cup fresh Parmigiano Reggiano, grated
  • 2 cloves of garlic, minced
  • 10 baby portobello mushrooms, sliced
  • 2 tsp of Kosher Salt
  • 2 tsp of black cracked ground pepper
  • 1 tsp garlic powder
  • 1 tsp of red pepper flakes
  • 2 Tbsp of olive oil, plus more for pizza dough
  • 2 cups of wild arugula
  • Balsamic reduction glaze, store bought (to drizzle over arugula), for homemade (see recipe)
  • “Everything but the Bagel” seasoning blend, for around the pizza crust
  • Figs, fresh or dried, halved (optional)
  • 2 cups of balsamic vinegar (for homemade balsamic reduction glaze), optional
  • 2 Tbsp of honey (for homemade balsamic reduction glaze), optional


  • 14 inch round pizza pan or baking sheet

Directions for the balsamic reduction:

  1. In a small saucepan over medium low heat, add the balsamic vinegar and honey.
  2. Stir the ingredients together. As soon as it starts to boil, turn the heat to low.
  3. Keep an eye on it and stir frequently to avoid burning. A low simmer is good.
  4. The balsamic vinegar and honey will thicken.
  5. Once it has thickened, take it off the heat and let it cool until ready to use.
  6. You can store this glaze in the refrigerator for up to a month.


  1. Preheat the oven to 425° F.
  2. In a frying pan over medium heat, add the 2 Tbsp of olive oil, garlic, shallots, mushrooms, kosher salt, black cracked ground pepper, and garlic powder. Then stir all the ingredients together.
  3. Sauté the ingredients until the shallots start to turn translucent. This will only take a few minutes. They will finish cooking in the oven.
  4. Take the frying pan off the heat and set aside.
  5. Use the pizza pan or baking sheet and roll out the refrigerated pizza dough onto it.
  6. Shape it to your desired size and shape. I stretched the edges out and conformed it to the round pizza pan. Tucking the edges over to for a lip around the perimeter. You can leave it as a rectangle, or as it comes out of the tube.
  7. Use a pastry brush to lightly coat the bottom and border of the pizza dough with some olive oil.
  8. Add the “Everything but the bagel” seasoning blend around the border of the dough.
  9. Now add the sautéed mushrooms, garlic and shallots mixture.
  10. Sprinkle on the red pepper flakes.
  11. Then place dollops of the ricotta cheese, and the sliced prosciutto ham.
  12. Finally sprinkle the parmigiano reggiano around the whole pizza.
  13. Place the pan or baking sheet on the center rack and bake for 16-18 minutes.
  14. Take the pizza out of the oven.
  15. Add the wild arugula, drizzle the balsamic reduction. Add a few fresh or dried figs (optional).
  16. Slice and serve immediately.

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