For those of you who live in the Milwaukee area do yourself a favor and eat at Transfer Pizza, you wont be disappointed. In my mind they have the best pizza in the Milwaukee area. They offer gluten free options as well as a variety of pasta dishes, but the pizza is a must! Every time we have dinner there we get the Prosciutto Fungi, which is the inspiration for this pizza.
Ingredients( Serves 4)
- 1lb fresh pizza dough ( I used Trader Joe’s fresh pizza Dough)
- 2 table spoons olive oil
- 1/2 teaspoon garlic powder
- 11/2 cup shredded mozzarella cheese
- 1/2 cup button mushrooms thinly sliced
- 4 canned artichoke hearts diced
- 3 slices prosciutto torn into pieces
- 1 tablespoon parsley finely minced
Directions
Preheat oven to 400 degrees. Roll the dough into a 12in round, and transfer to a pizza stone. Brush dough with olive oil and sprinkle with garlic powder. Top prepared crust with cheese, mushrooms, artichoke hearts, and prosciutto. Bake for 12-15 minutes or until pizza is bubbly and lightly browned. Top with parsley, slice, and serve.
WiscoWhit 