Italian · Dinner
Ham and Mushroom Pizza
Thin-crust Italian pizza topped with tomato sauce, mozzarella, sautéed mushrooms, and cooked ham, finished with dried oregano. Baked on a hot stone at 500°F until the crust chars at the edges and cheese bubbles and browns in spots, then sliced and served immediately.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
727Calories
44.1gProtein
23.6gFat
76.2gCarbs
6.9gSugar
4.6gFiber
2380mgSodium
84mgChol
9.8gSat Fat
620mgPotassium
420mgCalcium
3.9mgIron
1.8mcgVitamin B12
6.5mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Place a pizza stone on the middle rack and preheat the oven to 500°F for at least 30 minutes. Rest the dough covered at room temperature for 30 minutes until relaxed.
2
Dust a work surface with flour and stretch the dough into a thin 10-inch round, then transfer to a floured pizza peel.
3
Warm 1 tsp olive oil in a skillet over medium heat and sauté the mushroom for 4 to 5 minutes, stirring occasionally, until softened and light golden. Spread the tomatoes over the dough leaving a 1/2-inch border, scatter mozzarella, ham, and mushroom evenly, season with salt, pepper, and oregano.
4
Plate
Slide the pizza onto the hot stone at 500°F and bake for 8 to 10 minutes until the crust chars and cheese bubbles and browns. Slice into wedges and serve immediately while molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, about half a standard ball pizza dough, room temperature
- 15 oz426g cooked ham
- 3.6 oz100g mushroom
- 5 oz140g mozzarella
- 1/2 cup120g canned tomatoes
- 2 tsp2 tsp olive oil, plus extra for the mushrooms
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp all-purpose flour, for dusting
