Pizza with ham and mozzarella recipe

Pizza with Ham and Mozzarella recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Introducing the mouthwatering recipe for Pizza with ham and mozzarella! This classic Italian dish combines the perfect blend of flavors and textures. The combination of salty ham and gooey mozzarella cheese creates a delightful harmony on a crispy pizza crust. With just a few simple ingredients and a little bit of love, you can create a homemade pizza that will satisfy everyone's cravings. So, roll up your sleeves and get ready to indulge in this delicious treat tonight!
Keywords: Pizza, ham, mozzarella, recipe, homemade
Pizza with ham and mozzarella recipe details
Ingredients
20 g | yeast, crumbled |
1 medium | egg |
1 | onion, chopped |
½ can(s) | tomatoes, diced |
½ bunch(es) | basil, chopped |
2 ball(s) | mozzarella, sliced |
100 g | cooked ham, sliced |
100 g | cherry tomatoes, halved |
75 g | black olives, pitted and sliced |
300 g | flour |
5 tbsp | oil |
1 clove(s) | garlic, chopped |
1 tbsp | tomato puree |
salt and pepper | |
sugar | |
125 ml | water |
Instructions
Dissolve the yeast in the water. Combine in a bowl with the flour, egg, a pinch of salt and 4 tablespoons of oil. Knead until the dough is smooth and pliable. Allow to rise for 45 minutes.Halve the dough. Roll out and line 2 round baking trays. Allow to rise for 25 minutes.
In a pan heat 1 tablespoon of oil. Sauté the garlic and the onion until lucent. Stir in the tomato purée and roast for 2 minutes. Deglaze with the diced tomatoes and simmer for 2 minutes. Season to taste with salt, pepper and sugar. Stir in the basil.
Spread the dough rounds with the sauce. Top with ham, cherry tomatoes, olives and the Mozzarella cheese. Bake in the preheated oven at 220°C for 15-20 minutes.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 1 hr 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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