Cotto & Funghi Pizza (and Why Simple Always Wins)

By Giovanni
·
Tue, Jul 01, 25

Background

This one is as classic as it gets. Cotto and funghi has been holding Italian families together for generations. The kind of pizza you grew up with — no tricks, no trend chasing, just that perfect mix of creamy mozzarella, salty ham, and earthy mushrooms.

In Naples, you can smell it before you even step into the pizzeria. Giovanni still remembers his nonna cooking mushrooms in a pan of olive oil until the whole kitchen filled with that deep, savoury scent. Every slice came out soft in the middle, crisp on the edges, and gone in seconds.

It is the definition of comfort pizza. Simple, familiar, and still undefeated.

Method

  1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
  2. Open your Based Pizza base and top with sliced mozzarella. Arrange thin slices of prosciutto cotto and portobello mushrooms evenly across the surface. Drizzle lightly with olive oil.
  3. Bake for 5–6 minutes, or until the cheese has melted and the crust is golden and crisp.
  4. Once out of the oven, finish with a few fresh basil leaves and another drizzle of olive oil. Slice and serve immediately.

Ingredients

• 1 Based Pizza sourdough base
• 100 g mozzarella, sliced
• 5-6 slices prosciutto cotto
• 1 small portobello mushrooms, thinly sliced
• 1 tbsp olive oil (plus extra for finishing)
• A few fresh basil leaves

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Cooking Instructions

Top.
Cook.
Serve.

Step 1: Preheat Your Oven

Start by setting your conventional oven to bake mode, avoiding fan-forced. Preheat to maximum, typically 250°C to 280°C, and wait until fully heated. For gas or wood-fired ovens, preheat to 320°C for that signature wood-fired blistered finish.

Step 2: Add Toppings

Make Based Pizza your own. Top it your way, from simple to gourmet. For ideas, click here.

Step 3: Bake to Perfection

In a conventional oven, place the topped base directly on the rack—no tray needed. Bake for about 6 minutes. In a gas or wood-fired oven, cook on the stone for 90 to 120 seconds.

Enjoy simply perfect pizza, effortlessly.

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