Mushroom pizza

Whenever I want to make something quick for a quiet evening, I turn to this mushroom and salami pizza. I only need a few ingredients that I almost always have in the fridge. It also helps that there aren't many dishes to wash at the end, and the store-bought dough makes everything even easier. Without complications, it turns out to be a pizza suitable for late lunches and for evenings when you don't want to waste time in the kitchen.

Quick Info

Total time: 25 minutes
Preparation time: 10-15 minutes
Baking time: 10 minutes
Servings: 2-3
Difficulty: easy
Type: homemade pizza, suitable for a quick dinner or lunch

Ingredients

1 pizza base (preferably round, store-bought)
8 slices of salami
8 slices of pressed ham
200 g pitted black olives
half a red bell pepper
200 g cheese
3 champignon mushrooms
1 tablespoon olive oil

Preparation method

1. Preheat the oven to high temperature (200-220°C, but if you don't have details on the oven, go with the usual maximum for pizza).
2. Place the pizza base in the tray. If the base is thick, it goes directly; if it is thin, you can use baking paper, but it's not essential.
3. Brush the base all over with olive oil. This helps with the crispy texture.
4. Place the slices of pressed ham side by side. On top of them, add the slices of salami, without overlapping them too much.
5. Wash and clean the mushrooms. Slice them as thinly as possible and sprinkle them over the meat.
6. The bell pepper should be washed, seeded, and cut into thin strips. Sprinkle it evenly over the pizza.
7. Add the black olives. If they are whole, you can slice them or leave them as they are.
8. Grate the cheese and sprinkle it over all the other ingredients.
9. Place the tray with the pizza in the preheated oven and let it bake for 10 minutes. The cheese should melt and the edges of the base should turn slightly golden.
10. Remove the pizza, cut it into slices, and serve immediately.

Why I make this recipe often

It’s one of the quickest options when I want pizza without much hassle. The ingredients are simple and I can easily adjust if some are missing. The taste is balanced, and the melted cheese combined with the mushrooms makes the whole pizza quite filling. It also helps that it can be prepared for guests without stress.

Tips and variations

Tips

Don’t overload the base too much, so it doesn’t stay wet in the middle.
Grated cheese melts more evenly if it’s chilled beforehand.
If the olives are salty, don’t add extra salt.
If you want the cheese to brown better, you can turn on the grill for the last 2 minutes.

Substitutions

You can use another type of salami, even smoked, if you have some in the fridge.
Pressed ham can be replaced with boiled and sliced chicken breast, but the taste will be different.
If you don’t have red bell pepper, yellow or green will work too.
Instead of champignon mushrooms, you can use oyster mushrooms.

Variations

If you want a spicier pizza, add a few slices of hot pepper.
You can add a few thinly sliced green onions or red onion rings.
Sprinkle a little oregano or dried basil over the cheese if you like the aroma.

Serving ideas

It pairs well with a tomato salad or a simple green salad.
It can be sliced and served as a snack at a gathering with friends.
It also works well cold, for takeout, but the texture of the base changes after a few hours.

Frequently asked questions

Do I have to use store-bought pizza dough?
No, you can also use homemade dough, but then the total time will increase. The recipe here goes for the quick version, with purchased dough.

Can I put tomato sauce on the base?
In this recipe, tomato sauce is not used, but if you insist, you can spread a very thin layer on the base before the other ingredients. The taste will be a bit closer to classic pizza.

What do I do if I don’t have a grater for the cheese?
Slice the cheese as thinly as possible with a knife and place it over the pizza. It won’t melt as evenly, but it works.

Can I omit the mushrooms or bell pepper?
Yes, but the texture and taste won’t be the same. Without them, the pizza will have more meat and cheese.

Can I cook it for more than 10 minutes?
If you see that the cheese hasn’t browned or the base seems too soft, leave it for another 2-3 minutes, but watch closely so the edges don’t burn.

Nutritional values

Estimate for one serving out of three: approximately 380-420 kcal, with variations depending on the thickness of the base and the type of cheese used.
Proteins: 20-22 g
Fats: 20-24 g
Carbohydrates: 30-36 g
The values are indicative and may vary depending on the brand of ingredients and the actual amount of cheese or salami used.

Storage and reheating

If there’s leftover pizza, it can be stored in the fridge, in a closed box, for up to 24 hours. When reheating, the base won’t be as crispy. It’s best heated for a few minutes in the oven, not in the microwave. If you know you won’t consume it all, it’s preferable to make just one tray.

 Ingredients: 1 pizza base, 8 slices of salami, 8 slices of pressed ham, 200 g of black olives, half a red bell pepper, 200 g of cheese, 3 mushrooms, 1 tablespoon of olive oil

 Tags:  mushroom pizza