🍕 Pizza prosciutto e funghi
Pizza prosciutto e funghi is a classic tomato and mozzarella pizza topped with cooked ham and sliced mushrooms. The mushrooms turn tender and earthy in the oven, the ham adds a mild saltiness and the cheese ties everything together. It is a family favourite in Italian pizzerias, served whole.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g ready pizza dough (or homemade)
- 150 g crushed tomatoes
- 125 g mozzarella, torn
- 80 g cooked ham (prosciutto cotto), sliced
- 100 g mushrooms, sliced
- 1 tbsp olive oil, salt
Method
- Preheat the oven with a stone or tray inside to the maximum.
- Sauté the mushrooms in a dry pan with a pinch of salt for 3–4 minutes to drive off water.
- Stretch the dough by hand into a 30 cm round, leaving a slightly thicker rim.
- Spread the tomato, add the mozzarella, ham and mushrooms.
- Bake on the hottest setting of the oven (250–280 °C) on a preheated stone or tray for 7–10 minutes until the crust is blistered.
- Drizzle with the oil and serve.
How to make it lighter
- Add more mushrooms and less ham: they bring volume for very few calories.
- Use less mozzarella and spread it thinly — cheese is the most calorie-dense topping.
- Eat half a pizza with a large green salad instead of a whole pizza alone.
History
Ham and mushroom is one of the standard combinations on Italian pizzeria menus, known as a crowd-pleasing middle ground between plain margherita and loaded pizzas. No single origin is recorded.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pizza prosciutto e funghi and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →