Ham pizza

And…here it is. The dish many of you have been waiting for (me included…) is finally here! This recipe is divided in two parts: the dough and the pizza.This time we are making a pizza with ham…but you can make your own spin. So…what are we waiting for? Let’s start!



  • 1 cup Luke warm water
  • 1 tablespoon Sugar
  • 1 packet Yeast
  • 1 tablespoon Oil
  • 1 teaspoon Salt
  • 1/2 cup Flour (may need a bit more to make the dough easy to work)
  • 400 g  puréed tomatoes (passata)
  • 2 tablespoons dried chives
  • 250 g  mozzarella cheese
  • 200 g  sliced ham
  • 3 tablespoons extra virgin olive oil
  • Salt
Mix water yeast and sugar in a bowl and let stand for 1-2 min. Add remaining ingredients and knead the dough for 5-10 min. until elastic.
Prepare the dough and when it has risen, divide in half and, on a lightly floured surface, roll out each half to about 1/4 inch (about 0,6 cm) thickness to fit the pan.
You can obtain the shape you want: rectangular or round. This amount of dough is enough for four 30 cm (12in) round baking sheets if you like crunchy pizza but if you prefer soft pizza use only two baking sheets.
Oil the baking sheets with 1 tablespoon olive oil. Transfer every portion of dough to a baking sheet.
Prepare the tomato sauce. Mix the puréed tomatoes with the remaining oil and chives; season to taste with salt. For each pizza, spread half of the tomato sauce to within 1/2 inch (1,2 cm) of the rim. Allow to rise about 20 minutes in a warm place.
Meanwhile preheat oven to 220°C (425°F) and cube the mozzarella. Bake the two pizzas for about 15 minutes, then remove them from the oven and arrange the slices of ham and cubed mozzarella cheese over the top. Bake again for about 5 minutes. Cooking times are indicative; everyone can adjust them to his oven.
Serve hot or warm.
If you don’t like ham you can avoid putting it on the pizza…you will have a “Margherita” pizza recipe 😉
If you want something more you can add mushroom with the ham…”Prosciutto e funghi” as it is called in Italy 😉
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