Prochuttio, Mushroom Flatbread Pizza

When I get a craving, I get a craving. I mean, I need to eat whatever it is that I want about 50 times over until I am finally satisfied. This craving lately has been pizza. However, as you remember last week I said I am trying to eat healthier so instead of going and buying a slice (which is about as easy as hailing a cab in NYC) I decided that I would make my own. This way I can be assured of the quality of ingredients measure out the calories etc. I am not saying that this pizza is healthy (it's not...not at all), but at least I know whats going on...

So this was inspired by a dish that I had at Pipa, the mushroom coca, which is really a flatbread, but I went with tortilla because they are easy.

So here we go:

Ingredients (these are complete approximations) for 1:

• 6 slices of fresh mozzarella or 1/2 cup shredded
• 1/4 cup mushrooms (sliced about 1/8 inch thick)
• 2 thinly sliced pieces of prochuttio
• 1/2 large tortilla or 1 small tortilla
• Olive Oil
• White truffle oil (completely optionally, but if you haven't noticed I use it A LOT)

Directions

Preheat oven to 400 degrees.

Basically you are going to build this like a normal pizza except there is no sauce. Place your sliced mozzarella across the tortilla. Sprinkle mushrooms over top.

Place directly on the over rack for 10 minutes. If you are using fresh mozzarella its wise to place a cookie sheet below the tortilla as the liquid is cooked out of the mozzarella it will start to leak and cause your oven to smoke (not that I would know or anything...).

After about ten minutes, when the cheese has spread out, but isn't quite brown yet, pull out oven rack and place prochuttio on top and place back in oven for about 3-5 more minutes.

Once the cheese is brown and the prochuttio is cooked to your liking (I like mine a little crispy, but still tender) remove from oven.

Drizzle with olive oil and white truffle oil and there you have it, an extremely elegant pizza :)