Sheet Pan Pizza with Prosciutto and Blue Cheese
Crispy pan pizza crust with salty prosciutto, garlic mushrooms and blue cheese.
Equipment
- 9x13 Sheet Pan
Ingredients
- 1 lb Pizza dough
- 1 cup portobello mushrooms sliced
- 3 ounces prosciutto
- 2-3 ounces blue cheese
- 1 cup mozzarella cheese shredded
- 1-2 garlic cloves minced
- 1/2 TBSP thyme or oregano chopped
- olive oil for drizzling
- red pepper flakes optional
Instructions
- Proof the pizza dough. *NOTE: if unsure how to do this step, I included steps within the post to help.
- Once the dough is proofed, gently stretch the dough onto an oiled sheet pan. (Remember! If the dough is bouncing back onto itself, let it proof a little longer. Don’t force the dough to stretch)
- Preheat the oven to 425
- Top the pizza dough with a drizzle of olive oil and the minced garlic. Then add on crumbled blue cheese. Then a layer of sliced mushrooms.
- Next sprinkle on the mozzarella cheese and the chopped thyme.
- Lastly, cut each slice of prosciutto in half and loosely roll each half before placing them on top of the pizza.
- Bake for 5-7 minutes until brown and bubbly!
- (Optional) Before serving sprinkle on red pepper flakes.