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2 ½ teaspoons active dry yeast |
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3 ¼ cups all purpose flour |
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¼ cup extra virgin olive oil |
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½ cup extra virgin olive oil |
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½ cup grated parmesan cheese |
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6 oz (180 g) prosciutto cut into thin slices |
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2 cups shredded mozzarella cheese |
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1 ½ cups tomatoes, peeled, seeded, chopped and drained |
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2 cups mushrooms, sliced thinly, sautéed in 2 tablespoons olive oil and seasoned with salt |
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Fresh herbs: oregano, basil ,thyme, parsley |