Ham And Mushroom Pizza Recipes

WHITE MUSHROOM AND HAM PIZZA

Steps:

• Set oven to 450F
• Unwrap the dough and form the rectangle into a ball by turning the edges under until it becomes a smooth round shape. Set it on a surface that has been dusted with cornmeal, cover with plastic, and let rest for 15 minutes.
• While the dough rests, heat 2 tablespoons of oil in a skillet and saute the mushrooms, garlic, ham and thyme until the mushrooms are browned, about 10 minutes.
• Roll out the dough to a 10 inch round and transfer to a pan or baking sheet. If you like a thinner crust you can roll out to a 12" round.
• Make dimples all over the dough with your fingertips and drizzle lightly with olive oil. Lay down a layer of cheese, and then add the mushrooms. I usually add a little more cheese over parts of the mushrooms, leaving at least half of them showing.
• Bake the pizza for about 20 minutes, or until the crust is golden browned and everything is melted and sizzling. Serve right away.

HAM AND MUSHROOM PIZZA

Steps:

• For the dough, crumble the yeast and mix, in a cup, with a pinch of sugar and 3 tablespoons lukewarm water until smooth. Combine the flour with the salt in a bowl and make a well in the center. Pour in the yeast. Dust with some flour and leave to stand for 15 minutes. Pour in 120 ml of warm water (approximately 1/2 cup) and stir into the dough. Knead on a work surface to form a smooth dough. If necessary, add another tablespoon of water. Form a ball and place back in the bowl. Cover with a cloth and allow to rise for 1 hour in a warm place, until the dough has doubled in size.
• After the rest period, preheat the oven to 220°C (approximately 425ºF).
• Knead the dough again and divide into four pieces. Roll each piece into a thin round pizza. Lay on a baking sheet lined with parchment paper and let rest again for 15 minutes.
• For the topping, cut the ham into strips. Trim the mushrooms, wipe with a damp paper towel and cut into thin slices. Spread the puréed tomatoes over the four pizzas, season with salt and pepper and cover with the ham and mushrooms. Chop the mozzarella finely and spread, along with the Gouda, over the pizzas. Drizzle with some olive oil and bake for 20-25 minutes. (If desired, in the last 10 minutes of baking time, switch on bottom heat, so the bottom is crispy).
• Remove from the oven and serve immediately.

HAM AND MUSHROOM PIZZA

Steps:

• Whisk yeast sugar and water in a jug. Stand for 5 minutes or until frothy.
• Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil.
• Using your hands, mix the dough until it comes together and is smooth.
• Turn out onto a lightly floured work surface and knead for 2/3 minutes
• Make the kneaded dough into a ball and place it in a lightly oiled bowl turning the dough around to lightly cover the whole surface with the oil and cover with cling wrap.
• Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
• Turn dough out onto a lightly floured surface and knead gently for another 5/8 minutes or until smooth.
• Cover with a damp clean tea towel and allow to rest for 30 mins
• Preheat the oven to 475°F (245°C). Gas Mark9 and place the oven rack on the lowest shelf. Place a large flat upturned baking tray on the rack to heat up. (Needs to be large enough to hold your Pizza)
• Once the dough has rested knock it with your fists to knock the air out of it and roll out pizza base on a floured surface to the desired size to about 1cm thick
• Line another flat up-turned baking tray with a sheet of baking parchment (this will make it easier to transfer to the oven) and sprinkle it with cornmeal or semolina flour
• Place the rolled out pizza dough onto the baking tray and using your fists gently push from the centre out to produce a rim all around the outer edge, the centre of the pizza should be about 5mm thick and the rim about 1cm
• To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil.
• Using your fingers, gently make indentations into the surface of the dough, this will prevent bubbling
• Top with ham, mushroom and mozzarella.
• Drizzle with olive oil. Season with salt and pepper.
• Open the oven and slide the oven rack with the heated baking tray out, now carefully slide the baking parchment with your pizza on onto the heated baking tray
• Bake pizza for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbling.
• Slice hot pizza and serve immediately.

HAM AND MUSHROOM PIZZA RECIPE

Steps:

• Sift the flour into a bowl and stir in the yeast and salt. Add the water and mix to a soft dough. Turn onto a floured surface and knead for 5 mins until the dough is smooth and elastic.
• Place the dough in a greased bowl and cover with cling film. Leave in a warm place until the dough has doubled in size (about 1 hr).
• Preheat the oven to 220°C/425°F/Gas Mark 7. Punch the risen dough to knock out the large air bubbles and knead for 1 min. Roll the dough out to a 25cm circle and place on a large baking sheet.
• Spread the tomato paste over the base leaving a 2cm border. Top with the mozzarella cheese and scatter over the mushrooms, ham and pepper. Drizzle with the olive oil.
• Bake for 12-15 mins until the base is crisp and the mozzarella is melted and golden.

PIZZA WITH PINEAPPLE AND HAM

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

MUSHROOM AND HAM PIZZA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add onions; cook on medium-low heat 15 to 20 min. or until golden brown, stirring occasionally.
• Heat oven to 450°F. Place pizza crust on baking sheet; spread with pasta sauce. Top with 1 cup cheese, onions, ham and mushrooms; sprinkle with thyme and remaining cheese.
• Bake 18 to 20 min. or until edge of crust is golden brown and cheese is melted.

CREAMY MUSHROOM HAM & POTATOES

Steps:

• In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

MUSHROOM PIZZA

Steps:

• For the pizza dough:
• Mix the dried yeast & warm water in a cup, leave for 15 minutes until frothy.
• Prepare a bowl with the flour. Form a well in the center and add the yeast mixture. Mix, then add the 200ml water with the salt. Knead dough for 10 minutes. Form two balls, leave dough to rise in a container that has been brushed with olive oil. Leave dough to rise for at least 4 hours or leave overnight.
• Preheat oven to 220C. Knead the dough again for 5 mins, roll out thinly on a baking tray. Rub over lightly the garlic, then add the mozzarella, mushrooms, salt and pepper. Be generous with the mushrooms as they tend to shrink in the oven.
• Bake for 8-10 minutes until golden and crisp. During baking time, mix arugula and basil with olive oil in a bowl.
• Once pizza is ready and out of the oven, top on some of the arugula mix.

SAUTEED MUSHROOMS WITH SMOKED HAM

Steps:

• Place dried mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve mushroom soaking liquid. Chop mushrooms.
• Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add button mushrooms. Sauté until mushrooms are brown and juices evaporate, about 12 minutes. Add porcini mushrooms; stir 1 minute. Transfer mushroom mixture to medium bowl.
• Add remaining 2 tablespoons oil to same skillet over medium heat. Add shallots and next 3 ingredients. Sauté until shallots are tender, about 2 minutes. Add mushroom mixture and 1/2 cup mushroom soaking liquid, leaving behind any sediment. Cover and simmer until mushrooms are tender, stirring occasionally and adding more soaking liquid if mixture is dry, about 20 minutes. Add lemon juice; season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
• Transfer mushroom mixture to serving bowl. Garnish with parsley sprigs.
• Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

LINGUINE WITH MUSHROOMS & HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
• In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.