Four-Season Ham, Mushroom, and Olive Pizza
A classic pizza with four distinct sections of toppings—ham, mushrooms, olives, and peppers—for a variety of flavors in one serving.
- Time
- 50 min
- Serving
- 781 kcal
- Ingredients
- ≈ $2.76
- Protein
- 37 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 80 g
- 5 Mozzarellapack 125 g ≈ $1.80 80 g
- 6 Hampack 300 g ≈ $2.85 45 g
- 7 Button mushrooms≈ $7.50 per kg 60 g
- 8 Black olivespack 300 g ≈ $2.50 20 g
- 9 Bell peppers≈ $6.00 per kg 50 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475 °F (245 °C), slice mushrooms thinly, and cut peppers into strips.
Roll out the dough, spread with crushed tomatoes, and layer with mozzarella5.
Arrange ham6, mushrooms, olives, and peppers in four separate wedges.
Bake for 9–12 minutes until the crust is golden, peppers are tender, and cheese is melted.
Tips
- Why it works
- Mix the dough with 70 ml of water so it doesn't stick to your hands and stretches easily. If you add more, it will be too sticky and hard to divide into sections.
- Substitutions
- Swap the ham for smoked bacon (45 g). The flavor will be richer but fattier. You can leave out the olives and add 10 g of capers for some acidity.
- Common mistakes
- If the cheese hasn't melted and stayed dry, the oven was cooler than 245 °C or the pizza baked for less than 9 minutes. Check the color of the crust: it should be golden.
- Storing and reheating
- Keep in the fridge for 2 days, but it's best eaten right away. Reheat in the microwave for 1 to 1.5 minutes under a lid so the cheese doesn't dry out.
- Serve with
- Serve with a simple salad of cucumbers and vinegar or a light tomato sauce to balance the richness of the ham.
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