If you love pizza, then you owe it to yourself to try out as many ridiculous and unsuspecting pizza toppings as possible! Why? Well, why not? How else will you find that one topping that drives you mad enough to dream of it and wake up anxiously salivating for the next pizza night?
So, yes, why not saute thinly sliced mushrooms until they are slightly caramelized then evenly spread them out over your simple homemade pizza dough that’s lightly drizzled with cream, grated mozzarella, and diced ham? And before you pop it into the oven; up the ante with some milky buffalo mozzarella.
And when that creamy goodness is ready, love it some more with thick slivers of Parmigiano Reggiano and of course freshly ground black pepper.
But I would of course understand should you prefer to swap pizza for something else, to which I would suggest using those delicious leftover ham and mushroom pizza ingredients (save for the dough of course) for pasta with ham and mushroom sauce which is quick and easy to make.
Ham and Mushroom Pizza Recipe
How to Make Ham and Mushroom Pizza
First, make the pizza dough. You can do this the night before, or up to 6 hours before the time you need to make the pizza. The pizza dough ingredients you need are few and simple with the method being straightforward.
Should you have some leftover pizza dough, here is how you can freeze the pizza dough.
Wash and thinly slice the mushrooms. Thereafter, heat a pan and drizzle in the olive oil then toss in the mushrooms to sweat and later start brown and caramelize from the olive oil (it will take about 10 minutes or less). Take them out and set them aside to cool.
Preheat your oven to 250ยฐC / 482ยฐF
Roll or stretch out your dough. Stir some salt into the double cream and evenly spread this across the pizza base.
Top that with grated mozzarella, diced ham (or torn ham slices should you prefer), and the cooked mushrooms. Finished with a final layer of grated and buffalo mozzarella.
Bake for 10 minutes, rotating the baking tray halfway through.
Serve with a sprinkle of slivered Parmigiano Reggiano and freshly ground black pepper.
If you happen to love your ham and mushroom pizza, I dare you to go even further and try a ham and croquette pizza. Because if you love croquette, I am almost sure you will make that pizza more than once.
Please give the ham and mushroom pizza a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know whatโs fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
You Might Also Love
Creamy Ham and Smoked Mozzarella Pizza
Ham and croquette pizza? Yes, a dash of cream, sprinkle of salt. Some mozzarella, ham, and croquette. Bake & serve with thickly grated Parmigiano.
Ham and Mushroom Pizza
(+5 rating, 1 votes)
Loading...Thinly sliced mushrooms with diced ham over a spread of cream, topped with mozzarella.
Ingredients
- homemade pizza dough
- Olive oil
- 270g brown button mushrooms
- 116g (58g per pizza) / 10 tablespoons of double cream (5 tablespoons per pizza)
- 100g grated mozzarella
- 100g diced ham
- 100g buffalo mozzarella or other fresh mozzarella
- Salt & freshly ground black pepper to taste
Instructions
First, make the homemade pizza dough. You can do this the night before, or up to 6 hours before the time you need to make the pizza.
Cook the mushrooms
Wash and thinly slice the mushrooms. Thereafter, heat a pan and drizzle in the olive oil then toss in the mushrooms to sweat and later start brown and caramelize from the olive oil on high heat. It will take about 10 minutes or less. Take them out and set them aside to cool.
Preheat your oven to 250ยฐCย / 482ยฐF
Top the pizza base
Roll or stretch out your dough. Stir some salt into the double cream and evenly spread this across the pizza base (avoid the edges).
Top that with grated mozzarella, diced ham (or torn ham slices should you prefer), and mushrooms. Finished with a final layer of grated mozzarella and buffalo mozzarella.
Bake for 10 minutes (on the middle rack), rotating the baking tray halfway through.
Serve with a sprinkle of slivered Parmigiano Reggiano and freshly ground black pepper.
No Comments