friday’s pizza w/ ham & mushrooms

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Another Friday – another pizza.
(Okay – I post this on Monday!)

Today we’ll get a home-made pizza – almost at once. However, it’s a rich pizza, enough for lunch & dinner for my better half & me.

I started w/ a ready-to-bake pizza mix: you’ll only have to add warm water, then mix & knead. The basis consists of flour, dry yeast & baking powder … some oil. It’s almost as if home-made. However, it’s a faster approach.

Of course you may also start from the scratch – needing about 30 min in addition for rising …

The pizza pastry is created at the beginning & rolled out on a baking tray lined w/ baking parchment. Then the toppings follow …

Walt do we need?

  • Italian tomato pulp (out of a can)
  • ham
  • mushrooms
  • gruyère
  • mozzarella.

Some preparations are necessary:

  • The tomato pulp is drained i. e. reduced to the essentials. Olive oil & dried herbs (from the Mediterranean) are added.
  • The mozzarella is chopped.
  • The thinly sliced ham is chopped.
  • The mushrooms are cut into thin slices.
  • The gruyere is grated.
  • Fresh thyme leaves are plucked.

Originally I planned to add some fresh sage leaves, but the sage on my window sill wasn’t appropriate any longer for any cooking adventure. So I decided to add some fresh thyme & some dried sage.

The pizza pastry is rolled out & is covered w/ the tomato mess. Dried sage is sprinkled on top. The hearty gruyere is added as well as the ham & the mushrooms. The thymes leaves are sprinkled on top. Finally the mozzarella bits are added.

The pizza marches in the oven (no preheating required) & bakes for about 30 min at 175° C.

We had half of the pizza for lunch. The ham, the mushrooms & the cheeses are filling … We had the rest for dinner. (I can eat pizza anytime!)


friday’s pizza w/ ham & mushrooms
Prep Time20 minutes
Cook Time30 minutes
Servings: 4
  • 1 pizza pastry
  • 400 g tomato pulp (1 can)
  • 1 tbsp olive oil
  • 1 tsp dried Italian/Mediterranean herbs
  • ½ tsp dried sage
  • 40 g gruyère (grated)
  • 120 g ham (thinly sliced & chopped)
  • 100 g mushrooms
  • 1 ball mozzarella (125 g)
  • 1 tbsp fresh thyme
how to:
  • Prepare the pizza dough so that it's finally sitting on a baking tray lined w/ baking parchment.
  • Drain the tomato pulp & discard the water. Add olive oil & dried herbs.
  • Grate the gruyère.
  • Chop the ham & the mushrooms.
  • Pluck the thyme leaves.
  • Chop the mozzarella.
  • Dsitribute the tomato mess on the pizza pastry.
  • Sprinkle w/ dried sage.
  • Add the grated gruyère.
  • Add the ham & the mushrooms.
  • Add the fresh thyme leaves.
  • Add the chopped mozzarella.
  • Bake in the oven for about 30 min at 175° C fan.
Dried herbs: you may us any type of mix like herbs of Provence. You may also mix your own out of dried oregano, marjoram, thyme … whatever.
Dried sage: you may also use fresh sage – about half a dozen leaves.

(information on equipment)

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keep it simple & be flexible. always.