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Mushroom and Ham Pizza

Pizza and Pasta Main Dishes Italian Cuisine 90 min Medium 41 wyświetleń ~29.91 PLN - (0)
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Description

Classic pizza with mushrooms and ham is a versatile, hearty dish of Italian cuisine in a Polish version. It consists of a thin, flexible dough made from flour and yeast, a simple tomato sauce, and a layer of mozzarella, slices of ham, and fresh mushrooms. The pizza has a pleasantly crispy crust, juicy interior, and balanced flavor: tangy tomato sauce, delicate saltiness of the ham, and earthy aroma of the mushrooms. It can be served with arugula salad or herbal oil, cut into 4 portions — perfect for a family lunch or a gathering with friends. In the recipe, you will find detailed instructions for preparing the dough, sauce, and final bake, as well as tips on tools, temperatures, and moments to recognize that each stage is done correctly.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wheat flour 400 g
  • Water 260 ml
  • Fresh yeast 12 g
  • Sugar 10 g
  • Olive oil 20 ml
  • Tomato passata 200 g
  • Mozzarella (fresh) 250 g
  • Cooked ham 150 g
  • Mushrooms 200 g
  • Onion 0.7 szt. (~100 g)
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Fresh basil 0.3 pęczków (~10 g)
  • Parmesan (grated) 30 g
💰 Szacowany koszt dania: ~29.91 PLN (7.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients for the dough: measure out the flour (400 g), water (260 ml), yeast (12 g), salt (8 g), sugar (10 g), and olive oil (20 g). Set up the mixer bowl or a large bowl for hand kneading. Sift the flour into a large bowl to remove lumps and aerate it.

Ingredients: Wheat flour, Water, Fresh yeast, Salt, Sugar, Olive oil
Use a large bowl or a stand mixer bowl. For sifting, use a kitchen sieve. Tool: mixer with a dough hook or a wooden spoon for initial mixing.
2

Activate the yeast: in a small bowl, crumble the fresh yeast, add 30 ml of lukewarm water (from the total amount) and 10 g of sugar. Gently mix with a fork until the yeast dissolves. Set aside for 8–10 minutes in a warm place. The surface should become frothy — this is a sign that the yeast is active.

Ingredients: Fresh yeast, Water, Sugar
Use a kitchen thermometer if you have one; the water should be around 24–28°C. If no foam appears after 10 minutes, the yeast is inactive — replace it with fresh yeast.
3

Make a well in the sifted flour: in the center of the flour, create a large indentation with your finger, pour in the activated yeast and the remaining lukewarm water (230 ml). Add the oil and salt to the edge of the flour (not directly onto the yeast). Start mixing with a fork or wooden spoon from the center, gradually incorporating the flour from the sides until the ingredients come together and form a loose dough.

Ingredients: Wheat flour, Fresh yeast, Water, Olive oil, Salt
Use a wooden spoon or a mixer hook on the lowest speed. Do not add salt directly to the mixture with the yeast — salt can slow down the activity of the yeast.
4

Knead the dough: if you are using a mixer with a hook, knead on medium speed for 7–9 minutes until smooth and elastic. If kneading by hand, sprinkle the countertop with a little flour, place the dough on it, and knead vigorously for 10–12 minutes: press and fold, stretch and fold, until it stops sticking to your hands and becomes elastic.

Ingredients: Wheat flour, Water, Olive oil, Salt
Tool: stand mixer with a hook (faster) or manual kneading on the countertop. Avoid adding too much flour — it's better to lightly oil your hands and the bowl. The dough is ready when it springs back after being pressed with a finger.
5

First rising: shape the dough into a ball, lightly grease the top with oil, place it in a large bowl, and cover with a damp cloth or plastic wrap. Set aside in a warm place (about 24–26°C) for 60–75 minutes, until the volume doubles. Check by pressing with your finger: if the indentation slowly springs back, the dough has risen correctly.

Ingredients: Wheat flour, Olive oil, Fresh yeast
Use a bowl with a diameter of 24–26 cm. A common mistake: placing the dough in a room that is too cold — it will take significantly longer to rise. If the room is cool, extend the rising time to 90 minutes.

Sauce

6

Prepare the tomato sauce: pour the tomato passata (200 g) into a bowl, add 2 g of dried oregano, a pinch of salt (about 1 g), and a little pepper (1 g). Mix with a spoon. The sauce should have a smooth, slightly runny consistency — if it is too thick, add a tablespoon of water.

Ingredients: Tomato passata, Dried oregano, Black pepper, Salt
Use a small bowl and a spoon. If you want a richer flavor, sauté finely chopped onion in a teaspoon of olive oil until translucent and add it to the passata — but this is not necessary.

Additions

7

Prepare the toppings: clean the mushrooms (200 g) with a cloth and slice them into 3–4 mm thick slices. Cut the ham (150 g) into thin strips or cubes. Drain the mozzarella (250 g) from the brine and tear it by hand or slice it into 5 mm thick slices. Peel the onion (100 g) and slice it into thin feathers, if using.

Ingredients: Mushrooms, Cooked ham, Mozzarella (fresh), Onion
Use a sharp knife and a cutting board. Do not soak the mushrooms — quickly wipe them with a damp cloth. Pat the mozzarella dry with a paper towel to avoid excess moisture on the pizza.

Shaping and folding

8

Shaping the dough: after it has risen, place the dough on a lightly floured surface. Gently deflate it with your hand. Stretch the dough from the center outwards, turning and pulling with your hands to form a circle about 30–32 cm in diameter. The thickness of the edge should be slightly thicker than the center (about 1–1.5 cm). If you prefer a thin crust, roll it out very thinly with a rolling pin — then the edges will be thinner.

Ingredients: Wheat flour, Olive oil
Use your hands to gently stretch the dough; avoid excessively transferring flour to the center. If the dough shrinks, let it rest for 5 minutes to relax the gluten and try again. Alternative tools: pastry board and rolling pin.
9

Spread the tomato sauce (about 150 g) evenly over the stretched dough, leaving a 1.5–2 cm edge. Then, distribute the mozzarella (whole or partially sliced), place the mushroom slices and ham, and if using, add thin onion feathers. Sprinkle with a bit of dried oregano and lightly drizzle with oil (a few drops). Season with pepper to taste.

Ingredients: Tomato passata, Mozzarella (fresh), Mushrooms, Cooked ham, Onion, Dried oregano, Olive oil
Use a spoon or a small spatula to spread the sauce. Don't overdo it with the amount of sauce and cheese, so the center isn't too heavy and the pizza bakes well.

Baking and Finishing

10

Preheat the oven to the maximum temperature (250–270°C) with a pizza stone or baking sheet inside (preferably on the middle rack). If you have a stone, place it in the cold oven before heating. Bake the pizza on the heated stone or sheet for 8–12 minutes, until the edges are golden and crispy, and the mozzarella is melted and slightly browned. Rotate the pizza halfway through the time if the oven bakes unevenly.

Ingredients: Mozzarella (fresh), Wheat flour
Use a pizza stone or a steel baking sheet. A common mistake: putting the pizza in a cold oven — this will prevent the crust from becoming crispy. Monitor the color of the edges; if they are getting too dark, lower the temperature or shorten the baking time.
11

After baking, remove the pizza from the oven. Wait 1–2 minutes, then add fresh basil leaves (10 g) and sprinkle with grated Parmesan (30 g), if using. Cut into 4 equal portions with a sharp knife or a pizza cutter and serve immediately.

Ingredients: Fresh basil, Parmesan (grated)
Use a pizza peel or a large spatula to remove the pizza from the oven. The pieces of cheese and toppings are very hot immediately after taking them out — be careful when slicing. Additionally, you can add arugula or a drizzle of olive oil for finishing.

Fun Fact

💡

Pizza in its modern form originates from Naples (Italy) in the 18th-19th century; the original Neapolitan pizza is simple: thin crust, tomatoes, mozzarella, basil, and olive oil. Pizza with meat and mushroom toppings became popular throughout Europe as a variant adapted to local tastes.

Best for

obiad rodzinny spotkanie towarzyskie wieczór filmowy

Tips

🍽️ Serving

Serve the pizza immediately after baking, when the cheese is melted and the crust is crispy. Place it on a wooden cutting board and cut into 4 portions. You can serve it with a salad of arugula drizzled with olive oil and lemon juice. For those who enjoy spicier flavors, serve chili sauce or chili flakes on the side.

🥡 Storage

It's best to consume the pizza on the same day. Store leftovers in the fridge for up to 48 hours in an airtight container. To reheat — preheat the oven to 200°C and heat for 6–8 minutes on a baking sheet or stone (this will help regain its crispiness). Avoid reheating in the microwave, as the crust will become chewy.

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