Pizza with ham and mushrooms
I usually make pizza at home when I have more free time, especially on weekends. One evening I wanted something quick, but with ingredients that I usually have in the fridge: ham, mushrooms, cheese, and olives. The dough is simple and does not require special ingredients. This recipe makes four thin pizzas, perfect for a 28 cm round tray or something smaller.
Quick info
Total time: about 1 hour and 15 minutes
Preparation time: 40-45 minutes (including rising)
Baking time: 20-25 minutes per tray
Servings: 4 medium pizzas (3 trays of 28 cm and 1 of 25 cm)
Difficulty: easy to medium
Recipe type: homemade pizza, ideal for lunch or dinner
Ingredients
For the dough:
- 250 ml lukewarm water
- 450-500 g white flour
- 1 packet of dry yeast
- 3 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
For the topping:
- 200 g grated cheese (I use a small grater)
- 5 large mushrooms (fresh)
- 300 g pressed ham (sliced)
- 150 g olives (pitted, whole or sliced)
- dried oregano
- spicy ketchup or tomato sauce, to taste
Preparation method
1. In a large bowl, put the lukewarm water and dissolve the dry yeast. Add sugar, salt, and oil. Mix for a few seconds until the ingredients dissolve.
2. Add all the flour at once over the liquid and mix with a large spoon or by hand until the dough starts to come together. When it becomes compact, knead it for 3-5 minutes directly in the bowl. The dough should be slightly elastic and not stick excessively to your hands. If it is too sticky, add a little more flour.
3. Cover the bowl with a clean towel and let the dough rise for 30 minutes at room temperature. During this time, it will roughly double in volume.
4. While the dough is rising, slice the mushrooms and ham. Grate the cheese using the small grater. Leave the olives whole or slice them, as you prefer.
5. After the dough has risen, take it out of the bowl and divide it into four pieces. I ended up with three doughs suitable for 28 cm round trays and one for a 25 cm tray.
6. Roll out each piece of dough by hand or with a rolling pin directly on the work surface sprinkled with a little flour. It doesn't have to be perfectly round, but it should have an even thickness, thin to medium.
7. Grease the trays with a little oil. Carefully transfer the dough to the tray. Spread each dough with ketchup or tomato sauce in a thin layer.
8. Sprinkle a little grated cheese over the sauce. Then add slices of ham, sliced mushrooms, and olives. Finally, add another tablespoon of grated cheese and sprinkle dried oregano to taste.
9. Place the tray in the preheated oven at medium heat (180-200°C) for 20-25 minutes. The pizza is ready when the edges of the dough turn golden and the cheese on top is melted and slightly browned.
10. Repeat the same process with the remaining pieces of dough and ingredients.
Why I make this recipe often
It's the kind of pizza that I can quickly adapt to what I have in the fridge. The dough is not demanding, does not require much kneading, and the topping ingredients are common and almost always at hand. Plus, the doughs bake quickly, and everyone can choose what they want to put on their slice. It is suitable for any meal with multiple people at the table or when I crave something homemade without special planning.
Tips and variations
Tips
- Do not let the dough rise for more than an hour, otherwise it becomes too airy for thin pizza.
- Roll out the dough directly on baking paper if you want to move the pizza to the tray more easily.
- If the mushrooms are very watery, pat them dry a little before putting them on the dough.
Substitutions
- Instead of pressed ham, you can use any thinly sliced cold cut.
- If you don't have cheese, grated cheese works too, but the texture and taste differ.
- Olives can be omitted or replaced with sliced peppers.
Variations
- You can make a pizza with only vegetables, without ham, for a vegetarian option.
- Add thin slices of onion or rings of bell pepper for more color and flavor.
- Oregano can be replaced or combined with dried basil.
Serving ideas
- Serve the pizza hot, cut into slices directly from the tray.
- For dinner, it goes well with a simple green salad.
- It can also be portioned as a packed snack for the office.
Frequently asked questions
1. Can I use fresh yeast instead of dry yeast?
Yes, fresh yeast can be used. One packet of dry yeast (7 g) can be replaced with about 25 g of fresh yeast, which you dissolve in lukewarm water at the beginning.
2. Can I make the dough a day in advance?
The dough can be prepared a day in advance and kept in the fridge, covered. The next day, take it out an hour before rolling it out to bring it to room temperature.
3. Does the dough remain soft or crispy?
The dough comes out thin to medium, with slightly crispy edges and a slightly fluffy center, especially if you don't roll it too thin.
4. Can I freeze the dough or baked pizza?
Raw dough can be frozen after being rolled out. Baked pizza keeps better in the fridge for 1-2 days, but I do not recommend freezing the baked slice, as it changes texture.
5. How long can I leave pizza at room temperature?
Ideally, pizza should be eaten within 1-2 hours after baking. If it stays longer, it should be kept in the fridge.
Nutritional values
Estimation for a medium pizza (not including additional oil or irregular amounts):
- Calories: approximately 600-700 kcal per 28 cm pizza
- Protein: 28-30 g
- Carbohydrates: 85-95 g
- Fats: 18-22 g
The values are indicative and can vary depending on the thickness of the dough, the type of cheese, and ham.
Storage and reheating
Pizza keeps well in the fridge, covered, for up to 2 days. It can be reheated in the oven or in a covered pan for a few minutes to regain texture. I do not recommend keeping it longer, as the dough dries out.
Pizza with ham and mushrooms remains one of the simplest and most flexible homemade recipes. With readily available ingredients, it can be prepared anytime, even on busy days.
Ingredients: Dough: 250 ml water, 450-500 g flour, 1 packet of dry yeast, 3 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon sugar. Ingredients: 200 g cheese, 5 larger mushrooms, 300 g pressed ham, 150 g olives, oregano, spicy ketchup or tomato sauce.
