Mushroom And Ham Pizza Recipes

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.

HAM AND SWISS MUSHROOM PIZZA

Steps:

• Heat oven to 425°F. Grease 15x10x1-inch baking pan or line with parchment paper and spray with nonstick cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 5 to 9 minutes or until light golden brown.
• Meanwhile, in small bowl, combine mayonnaise, poppy seed, horseradish sauce and mustard; blend well.
• Remove partially baked crust from oven. Spread mayonnaise mixture evenly over crust. Top with bell pepper, onion, ham and mushrooms. Sprinkle with cheeses.
• Return to oven; bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted.

PIZZA WITH HAM, ASPARAGUS, AND RICOTTA

Steps:

• Preheat an oven to 550 degrees F (285 degrees C).
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes. Once asparagus is cold, drain well and set aside.
• Combine ricotta, olive oil, garlic, red pepper flakes, salt, black pepper, and heavy cream in a small bowl. Stir in fresh herbs (if using) and set aside.
• To shape the pizza dough, sprinkle the countertop and dough surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer to a baking sheet.
• Spread ricotta mixture over crust, top with ham and asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
• Place baking sheet on the bottom rack of the preheated oven and bake for 5 minutes. Transfer the baking sheet to the top rack and bake for an additional 5 minutes.

MUSHROOM AND HAM WHITE PIZZA

Steps:

• Preheat oven to 450 degrees. Prepare a baking sheet with a sil-pat liner, or grease and sprinkle with cornmeal.
• Melt butter in a small saucepan. Sauté roasted garlic for 1 minute.
• Add flour, and mix until well blended. Cook for 1 minute.
• Slowly whisk in the milk and half and half. Mix in the pepper.
• Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.
• Meanwhile sauté mushrooms in a skillet until browned.
• Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sauce over the dough.
• Top pizza with mushrooms and cheese. Break the slices of ham into small pieces and sprinkle over the top.
• Bake pizza for 15-17 minutes until the cheese is melted and golden. Remove from oven and sprinkle fresh basil over the top.

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:

• 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

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 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.

HAM AND EGG BREAKFAST PIZZA RECIPE

Steps:

• Heat oven to 400° F. In a medium skillet, heat 2 tablespoons of margarine, one tablespoon on olive oil over medium heat. Add mushrooms and green onions and sauté until the mushrooms start to brown, approximately 10 minutes. Sprinkle with flour then pour in the milk and stir to combine, keep stirring until it becomes thick, approximately 3-5 minutes. Remove from heat and set aside. In another medium skillet, melt 2 tablespoons of margarine or butter over medium heat. Add eggs and cook, stirring gently until soft scrambled. Add in the mushroom mixture and stir to combine. Salt and pepper to taste. Place pizza crust on baking sheet. Top with the egg mixture, half of the cheese, sprinkle with ham and then the rest of the cheese. Sprinkle green onion over the top and bake for 15-20 minutes or until the cheese is melted and bubbly.

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.