Time: 35 min.
Complexity: easily
Servings: 4

This traditional Italian pizza has something for everyone. It's divided into four sections: prosciutto, artichoke, mushroom, and olive. It's the perfect treat for a group with varying preferences or when you want it all. Grilling it gives the crust a smoky flavor. Choose your favorite toppings or enjoy a slice of each!

Ingredients:

• 450 g of pizza dough at room temperature
• 1 tbsp. l. olive oil
• 1 cup store-bought pizza sauce
• 450 g fresh mozzarella, sliced ​​0.5 cm thick, patted dry with paper towels
• 80 g thin slices of prosciutto cotto
• 1/2 cup marinated artichoke hearts, patted dry
• 0.5 cup thinly sliced ​​cremini mushrooms (about 45 g)
• 0.5 cups pitted black olives, dry and coarsely chopped
• 1/4 cup fresh basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, pizza sauce, Crimini mushrooms, Artichokes, prosciutto, dry-cured ham, olives, basil

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Preparation:

Step 1
• Preheat a gas grill to medium heat or a charcoal grill to indirect heat.
Step 2
• Brush the dough with olive oil. On a clean work surface, stretch the dough into a rough circle 12 inches (30 cm) in diameter (you don't have to aim for a perfect shape). Carefully transfer the dough to the grill; grill until grill marks appear and the crust is golden brown, about 6 minutes. Flip, spread the sauce evenly over the crust, and sprinkle with mozzarella.
Step 3
• Top a quarter of the pizza with prosciutto slices, a quarter with artichokes, a quarter with mushrooms, and a quarter with olives. Cover and grill until the cheese is melted, the crust is cooked through, and the bottom is charred, about 6 minutes more. Transfer the pizza to a cutting board; let rest for about 5 minutes. Top with basil, if using, and slice.

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