Karl’s New York Style Alfredo Pizza with Mushroom and Prosciutto

I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. This recipe is written to make enough sauce and toppings to make them all the same.

Unless you have a super hot pizza oven mushrooms release enough moisture to pool on top of your pizza. To counter this problem I fry them lightly before adding them to the toppings. Also daughter Miriam is having problems with garlic lately and so I left it out.

Karl’s New York Style Alfredo Pizza with Mushroom and Prosciutto

Ingredients

1 batch of Karl’s New York Style Pizza Crust

½ lb. part-skim milk mozzarella, shredded
4 oz. prosciutto

1 Tbs. butter
½ lb. white mushrooms, sliced

Alfredo sauce

3 Tbs. butter
3 Tbs. A.P. flour
1 garlic clove, minced (omitted)
1 cup milk, warmed
¼ tsp. Kosher salt
⅛ tsp. pepper
½ cup parmesan cheese, shredded
2 Tbs.  fresh basil, minced

Directions

1. Un-bag your pizza dough and set it on your floured bread board to come to room temperature.

Tip: I store my dough in quart sized plastic bags to ferment for 3-5 days. To keep from mashing my dough I cut up the sides of the bag to free the dough intact.

Note: For directions on making the pizza dough see Karl’s New York Style Pizza Crust.

2. Set up your oven to your desired configuration and preheat it to 500º F.

3. Slice the prosciutto into fine shreds and fluff them to separate them into bits.

4. Melt the butter in a sauté pan over medium high heat and sauté the mushrooms until lightly browned on both sides.

5. Transfer the mushrooms to a bowl and reserve.

6. Shape your dough into a pizza shapes and transfer them to a flour dusted  peels.

Tip: I use three cookie sheets, and an old flat steel sheet to remove the pizzas from the oven

Note: You want to make your sauce just before you are ready to top your pizza. Alfredo sauce thickens quickly and becomes hard to spread over uncooked dough.

7. Put the milk in a large measuring cup and microwave it for about 1½ minutes.

Tip: If you add cold milk to the roux it will create lumps that are hard to stir out.

8. Melt three tablespoons of butter in a small pot and add the flour.

Tip: If you wish to add a boost of flavor—and use fewer pots—deglaze the mushroom pan with the butter and reuse the sauté pan to make your Alfredo sauce.

9. Cook the flour and butter, stirring frequently until you have a blond roux, about 4-5 minutes.

10. If using garlic, add it to the pan during the last minute of cooking your roux.

11. Slowly pour in the hot milk—a bit at a time—constantly whisking until you have added it all.

12. Whisk in cheese, salt, and pepper until the cheese has melted into the sauce, about 1-2 minutes.

13. Whisk in the basil and remove the pot from the heat.

14. Let the sauce cool slightly and then spread about one third of it over each pizza round.

15. Scatter one third of the mozzarella over each pizza.

16. Scatter the mushrooms and prosciutto evenly over the pizzas.

17. Bake each pizza for 8-10 minutes, until the cheese is bubbly and the crust is browned on the bottom.

Tip: Rotate the pizza halfway through the cooking time to get an even bake.

18. Transfer the pizza to a wire rack to cool for a few minutes before consuming.