Sarah Brown
Making a ham and mushroom pizza is a delightful way to enjoy a classic combination of savory flavors in a homemade dish. This recipe starts with a simple pizza dough, either homemade or store-bought, which serves as the foundation for a rich and satisfying meal. The sauce, typically a tomato-based marinara, adds a tangy base, while a generous layer of shredded mozzarella cheese provides a gooey, melted texture. Sliced ham and fresh mushrooms are the stars of this pizza, offering a hearty and earthy taste that complements the cheese perfectly. Additional toppings like sliced onions, bell peppers, or a sprinkle of Italian herbs can enhance the flavor profile. Baking the pizza in a preheated oven until the crust is golden and the cheese is bubbly ensures a perfect finish. Whether for a family dinner or a casual gathering, ham and mushroom pizza is a crowd-pleaser that’s both easy to make and incredibly rewarding.
| Characteristics | Values |
|---|---|
| Pizza Type | Ham and Mushroom Pizza |
| Dough | Pizza dough (store-bought or homemade), typically made with flour, yeast, water, salt, and olive oil |
| Sauce | Tomato sauce (canned or homemade), seasoned with garlic, oregano, basil, salt, and pepper |
| Cheese | Mozzarella cheese (shredded), Parmesan cheese (grated) |
| Toppings | Sliced ham, sliced fresh mushrooms (button or cremini), optional red onion slices, black olives, or bell peppers |
| Herbs/Seasonings | Dried or fresh oregano, basil, red pepper flakes (optional), salt, and pepper |
| Cooking Method | Preheat oven to 475°F (245°C), bake for 12-15 minutes or until crust is golden and cheese is melted and bubbly |
| Crust Type | Thin crust, thick crust, or deep dish, depending on preference |
| Preparation Time | 20-30 minutes (excluding dough rising time if making homemade dough) |
| Cooking Time | 12-15 minutes |
| Total Time | 35-45 minutes |
| Servings | 4-6 servings (depending on pizza size) |
| Special Equipment | Pizza stone, pizza peel, or baking sheet, rolling pin (optional) |
| Tips | Pre-cook mushrooms to remove excess moisture, avoid overloading toppings, let pizza cool for 2-3 minutes before slicing |
| Variations | Add pineapple for a Hawaiian twist, use different cheese blends, or experiment with additional toppings like spinach or artichokes |
| Storage | Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat in oven or toaster oven for best results |
| Nutritional Info (per slice) | Approx. 250-350 calories, depending on ingredients and serving size (values may vary) |
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What You'll Learn
- Prepare dough: Mix flour, yeast, water, salt, knead until smooth, let rise until doubled
- Sauté mushrooms: Cook mushrooms in butter until golden, season with garlic and thyme
- Assemble base: Spread tomato sauce on dough, add shredded mozzarella cheese evenly
- Layer toppings: Arrange ham slices, sautéed mushrooms, and extra cheese on the pizza
- Bake pizza: Preheat oven to 475°F, bake for 12-15 minutes until crust is golden
Prepare dough: Mix flour, yeast, water, salt, knead until smooth, let rise until doubled
To begin preparing the dough for your ham and mushroom pizza, start by gathering your ingredients: all-purpose flour, active dry yeast, lukewarm water, and salt. Measure out 3 cups of flour and place it in a large mixing bowl. Add 1 teaspoon of salt to the flour and whisk the two together until well combined. This ensures the salt is evenly distributed throughout the dough. In a separate small bowl, combine 1 teaspoon of active dry yeast with 1 cup of lukewarm water (around 110°F or 45°C). Let the yeast mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
Once the yeast is activated, pour the yeast and water mixture into the flour and salt bowl. Use a wooden spoon or a spatula to mix the ingredients until a rough dough starts to form. The dough will be sticky at this stage, but resist the urge to add more flour. Turn the dough out onto a lightly floured surface and begin kneading. Kneading is essential to develop the gluten in the dough, which gives it structure and elasticity. Fold the dough over onto itself and push it down with the heels of your hands, then give it a quarter turn and repeat the process. Continue kneading for about 8-10 minutes, until the dough becomes smooth and elastic.
As you knead, you’ll notice the dough becoming less sticky and easier to handle. If it’s still too sticky, lightly dust your hands and the work surface with a small amount of flour, but be cautious not to add too much, as this can make the dough tough. The dough is ready when it feels soft, smooth, and springs back slowly when poked. To test if it’s sufficiently kneaded, perform the "windowpane test": stretch a small piece of dough between your fingers. If it stretches thinly without tearing, forming a translucent "window," the gluten is adequately developed.
After kneading, shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough over once to coat it with oil, which prevents it from drying out. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place. The ideal rising temperature is around 75°F to 80°F (24°C to 27°C). Let the dough rise until it has doubled in size, which typically takes about 1 to 1.5 hours. The rising time may vary depending on the room temperature, so keep an eye on it.
Once the dough has doubled, gently punch it down to release any air bubbles. This step helps redistribute the yeast and ensures an even texture in the final pizza crust. At this point, your dough is ready to be shaped and topped with ham, mushrooms, and other ingredients to create your delicious ham and mushroom pizza. Properly prepared dough is the foundation of a great pizza, so take your time with each step to ensure the best results.
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Sauté mushrooms: Cook mushrooms in butter until golden, season with garlic and thyme
To begin the process of sautéing mushrooms for your ham and mushroom pizza, start by selecting the right type of mushrooms. Button, cremini, or shiitake mushrooms work exceptionally well due to their firm texture and rich flavor. Clean the mushrooms by gently brushing off any dirt with a soft brush or a damp cloth. Avoid soaking them in water, as mushrooms absorb moisture quickly, which can dilute their flavor. Once cleaned, slice the mushrooms uniformly to ensure even cooking.
Next, prepare your skillet by placing it over medium heat. Add a generous amount of butter, allowing it to melt and coat the bottom of the pan. Butter not only adds a rich, savory flavor but also helps the mushrooms achieve a beautiful golden color. Once the butter is hot but not burning (you’ll see it start to foam slightly), add the sliced mushrooms in a single layer. Overcrowding the pan can cause the mushrooms to steam instead of sauté, so cook them in batches if necessary. Let the mushrooms cook undisturbed for 2-3 minutes to allow one side to develop a golden crust.
After the mushrooms have browned on one side, stir them gently and continue cooking for another 2-3 minutes until they are golden on all sides. As the mushrooms cook, they will release their moisture and then begin to brown as the liquid evaporates. This process concentrates their flavor, making them a delicious addition to your pizza. Keep an eye on the heat to ensure the butter doesn’t burn; adjust it slightly if needed.
Once the mushrooms are golden, it’s time to season them. Add minced garlic and fresh thyme to the skillet, stirring to combine. Garlic adds a pungent, aromatic flavor, while thyme brings a subtle earthy note that complements both the mushrooms and the ham on your pizza. Cook the garlic and thyme for about 1 minute, just until fragrant, being careful not to let the garlic burn, as it can turn bitter. The kitchen will fill with a delightful aroma, signaling that your sautéed mushrooms are ready.
Finally, remove the skillet from the heat and let the mushrooms cool slightly before using them as a topping for your pizza. The sautéed mushrooms, now infused with garlic and thyme, will add depth and complexity to your ham and mushroom pizza. Their golden color and rich flavor will make them a standout ingredient, elevating the overall taste of your dish. This simple yet flavorful step is key to creating a memorable pizza.
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Assemble base: Spread tomato sauce on dough, add shredded mozzarella cheese evenly
To begin assembling the base of your ham and mushroom pizza, start by preparing your pizza dough. Ensure it’s been rolled out to your desired thickness and shape, typically a circle or rectangle, and placed on a baking sheet or pizza stone. The dough should be at room temperature for easy handling. Once your dough is ready, take a ladle or spoon and scoop a generous amount of tomato sauce onto the center of the dough. Using the back of the spoon or a spatula, spread the sauce evenly across the surface, leaving about a half-inch border around the edges for the crust. This border not only gives your pizza a classic look but also ensures the crust bakes properly without becoming soggy.
Next, focus on achieving an even layer of tomato sauce. The sauce should be spread thinly enough to allow other ingredients to shine but thick enough to provide a flavorful base. Aim for a consistent, smooth layer with no gaps or clumps. If your tomato sauce is too thick, you can thin it slightly with a splash of water or olive oil to make spreading easier. Remember, the sauce is the foundation of your pizza’s flavor, so take your time to get it right. Once the sauce is evenly distributed, your dough is ready for the next step.
With the tomato sauce in place, it’s time to add the shredded mozzarella cheese. Start by evenly sprinkling a generous layer of cheese over the entire sauced area, ensuring it covers the sauce completely. The mozzarella will melt and bind all the ingredients together, so uniformity is key. Use your hands or a clean utensil to distribute the cheese, making sure there are no large clumps or bare spots. The goal is to create a consistent, even layer that will melt into a gooey, golden blanket over the sauce.
As you add the mozzarella, consider the amount of cheese based on your preference. A standard pizza typically uses about 1 to 1.5 cups of shredded mozzarella, but you can adjust this to your taste. If you love extra cheesy pizza, feel free to add more, but be cautious not to overload the dough, as too much cheese can make the pizza greasy or weigh it down. Once the cheese is evenly distributed, take a moment to inspect your base. It should now have a vibrant red layer of sauce topped with a uniform blanket of white cheese, ready for the next toppings.
Finally, ensure the cheese is spread all the way to the edges of the sauced area but not beyond, as this could interfere with the crust’s texture. A well-assembled base sets the stage for the ham, mushrooms, and any additional toppings you plan to add. With the tomato sauce and mozzarella cheese in place, your pizza base is now ready to be transformed into a delicious ham and mushroom masterpiece. Take a step back and admire your work before moving on to the next steps of adding the remaining ingredients and baking your pizza to perfection.
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Layer toppings: Arrange ham slices, sautéed mushrooms, and extra cheese on the pizza
To begin layering the toppings for your ham and mushroom pizza, start by evenly distributing the sautéed mushrooms over the pizza sauce. The mushrooms should be spread out in a single layer to ensure every slice of pizza gets a fair share of this earthy, savory ingredient. Sautéing the mushrooms beforehand not only enhances their flavor but also removes excess moisture, preventing a soggy pizza crust. Use a spoon or spatula to gently place the mushrooms, leaving a small border around the edges for the crust.
Next, arrange the ham slices on top of the mushrooms. You can either tear the ham into smaller pieces or leave them in larger slices, depending on your preference. Aim for an even distribution, slightly overlapping the slices to create a visually appealing pattern. The ham will add a smoky, salty flavor that complements the mushrooms beautifully. If you’re using deli ham, consider patting it dry with a paper towel to remove any excess moisture before placing it on the pizza.
Once the ham is in place, it’s time to add the cheese. Start by sprinkling a generous layer of your chosen cheese—typically mozzarella or a blend of mozzarella and cheddar—over the ham and mushrooms. The cheese should cover the entire surface, binding the toppings together and creating that irresistible meltiness. For an extra cheesy pizza, add a bit more cheese, focusing on the areas where the toppings are thicker to ensure even coverage.
For a final touch, consider adding a light sprinkle of extra cheese directly on top of the ham and mushrooms. This additional layer will create a golden, bubbly crust and highlight the flavors of the toppings. You can also add a few fresh herbs, like chopped basil or oregano, for a burst of freshness. Be mindful not to overload the pizza, as too many toppings can weigh down the crust and affect the overall texture.
Lastly, take a moment to ensure the toppings are evenly distributed. Use your hands or a spatula to adjust any areas where the ham or mushrooms might be clustered together. A well-layered pizza not only looks inviting but also ensures that each bite is packed with flavor. Once you’re satisfied with the arrangement, your pizza is ready to be baked to perfection.
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Bake pizza: Preheat oven to 475°F, bake for 12-15 minutes until crust is golden
To ensure your ham and mushroom pizza turns out perfectly, the baking process is crucial. Start by preheating your oven to 475°F (245°C) at least 30 minutes before you plan to bake. This high temperature is essential for achieving a crispy crust and evenly melted cheese. While the oven heats up, prepare your pizza by placing the assembled toppings—ham, mushrooms, cheese, and any other ingredients—on your prepared dough. Make sure the toppings are evenly distributed to ensure every slice is flavorful.
Once the oven is fully preheated, carefully transfer your pizza to the oven. Use a pizza peel or a flat baking sheet to slide the pizza onto the preheated surface, which could be a pizza stone, a baking steel, or a regular baking sheet. The preheated surface helps create a crispy bottom crust. Place the pizza in the center of the oven to ensure even cooking. Avoid overcrowding the oven if you’re baking multiple pizzas, as this can affect the airflow and cooking time.
Bake the pizza for 12 to 15 minutes, keeping a close eye on it after the 10-minute mark. The exact baking time may vary depending on your oven and the thickness of your crust, so monitor the pizza to avoid overcooking. The pizza is done when the crust is golden brown, the cheese is bubbly and slightly browned, and the edges are crisp. If you’re using a thicker crust, it may take a few extra minutes to cook through.
During the last few minutes of baking, you can turn on the broiler for a brief moment to achieve a more pronounced browning on the cheese and toppings, but be cautious not to burn them. Once the pizza is perfectly baked, remove it from the oven using the pizza peel or baking sheet. Let it cool for 1-2 minutes before slicing to allow the cheese to set slightly and prevent it from sliding off.
Finally, slice the pizza into even pieces and serve immediately while it’s hot and fresh. The combination of the crispy crust, melted cheese, savory ham, and earthy mushrooms will make every bite delicious. Remember, the key to a great pizza is not just the toppings but also the precision in baking—preheating the oven properly and timing the bake to achieve that perfect golden crust.
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Frequently asked questions
You'll need pizza dough, tomato sauce, shredded mozzarella cheese, sliced ham, mushrooms (fresh or canned), olive oil, salt, pepper, and optional toppings like garlic powder, red pepper flakes, or fresh basil.
If using fresh mushrooms, slice them thinly and sauté in a pan with olive oil, garlic, salt, and pepper until they’re golden brown and any moisture has evaporated. If using canned mushrooms, drain and pat them dry before adding to the pizza.
It’s not necessary, but pre-baking the dough for 5–7 minutes at 475°F (245°C) can help ensure a crispy crust. If you skip this step, just bake the pizza with all toppings for 12–15 minutes until the crust is golden and the cheese is bubbly.
Make sure the mushrooms are fully cooked and drained of excess moisture before adding them to the pizza. You can also brush the dough with a thin layer of olive oil or garlic oil before adding the sauce to create a barrier.
Store-bought pizza sauce works great for convenience. If you prefer homemade, simmer crushed tomatoes with garlic, olive oil, oregano, basil, salt, and pepper for 10–15 minutes. Let it cool before spreading it on the dough.
