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Gourmet charcuterie and mushroom pizza

Gourmet charcuterie and mushroom pizza

A crisp, chewy pizza based topped with luscious mushrooms, charcuterie and loads of cheese. Authentic Italian at home!

  • Makes 4 pizzas
  • Less than 45 minutes


  • 500g PnP bakery bread dough
  • ½ cup (125ml) semolina flour, for rolling
  • Glug PnP Crafted Collection olive oil
  • 1 packet (150g) PnP Crafted Collection baby portabellini mushrooms, halved
  • 1 packet (150g) PnP Crafted Collection baby king oyster mushrooms, halved
  • 1 sprig thyme, leaves picked
  • 2 cloves garlic, finely chopped
  • Salt and milled pepper
  • 1 ½ cup (375ml) tomato passata
  • 4-6 cups (1000-1500ml) grated mozzarella cheese
  • Salt and milled pepper
  • Dried origanum, for sprinkling
  • For serving:
  • 1 packet (70g) PnP Crafted Collection prosciutto crudo
  • 1 packet (70g) PnP Crafted Collection salami milano
  • Large handful rocket leaves
  • Small handful basil leaves
  • PnP Crafted Collection chilli infused oil, for drizzling


  1. Divide dough into 4 balls and allow to rise until doubled in size.
  2. Once risen, scatter work surface with semolina and press each dough ball into an oval pizza shape.
  3. Preheat oven to 180°C.
  4. Par-bake each pizza for 8-10 minutes then increase the oven temperature to 240°C.
  5. Heat oil in a pan and stir-fry mushrooms, thyme and garlic until mushrooms are well-browned and cooked through.
  6. Spread pizzas with passata and scatter with mozzarella.
  7. Season well and scatter with origanum, top with mushrooms and bake until cheese is melts and starts to bubble.
  8. Remove from oven and top with cold meats, rocket and basil and finish with a drizzle of chilli oil.
  9. Serve hot.
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