WHITE MUSHROOM AND HAM PIZZA
This Quick Mushroom and Ham Pizza is a warm and cozy pizza that you can whip up on a whim because it's made with...wait for it...refrigerated dough!
Provided by Sue Moran
Categories dinner
Time 30m
Number Of Ingredients 9
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.
MUSHROOM AND HAM WHITE PIZZA
Mushroom and Ham White Pizza - roasted garlic white sauce with sauteed mushrooms, cheese, and ham make for a delicious pizza. Great way to use what you already have on hand!
Provided by Erin S
Categories Dinner Recipes
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 569 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fiber 2 grams fiber, Protein 33 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1731 milligrams sodium, Sugar 10 grams sugar
MUSHROOM AND HAM PIZZA
Skip the takeout and make your own Mushroom and Ham Pizza. Serve our delicious Mushroom and Ham Pizza with a crisp mixed green salad and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 720 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 2 g, Protein 15 g
HAM AND MUSHROOM PIZZA
The Ham and Mushroom Pizza recipe out of our category mushroom! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 585 kcal, Fat 25 g, SaturatedFat 10.2 g, Protein 31 g, Carbohydrate 59 g, Sugar 1 g, Cholesterol 50 mg
PIZZA WITH PINEAPPLE AND HAM
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 21
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.
PASTA WITH HAM AND MUSHROOMS
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.
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