Ham and Mushroom Pizza
Ham & Mushroom Pizza
10 min
5 minutes
London
Ingredients:
- San Marzano Tomatoes
- Fior di Latte
- Coppa Ham
- Chestnut Mushrooms
- Garlic Oil
- Basil
- Rocket
- Oregano
- Balsamic Glaze
- Pecorino
Products used:
Method
Step 1 - Stretch Your Dough
Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)
Step 2 - Tomato Base
First layer is your crushed tomatoes. Lee likes to use crushed San Marzano. There are a few excellent alternatives to save you time: /products/greci-pizza-sauce-800g
Whatever you choose, we would emphasise getting the best quality tomatoes you can.
Step 3 - Topping Your Pizza
Add a sprinkling of your Fior di Latte, Lee's Tip: Try to avoid too much cheese in the centre of the pizza. Add your sliced Chestnut mushrooms and coppa ham.
Step 4 - Cooking The Pizza
Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (350°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds to 2 minutes.
Lee cooks exclusively with wood - at a slightly lower temperature than a traditional Neapolitan pizza. He likes his pizza stiff to the tip!
Step 5 - Finishing
Add garlic oil around the crust. Add basil and rocket to the centre of the pizza and drizzle with balsamic glaze. Finish with pecorino.
