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Pizza with cheese and ham
Instructions
I get the yeast dough ready for the pizza – if it has come from the fridge, I let it warm up to room temperature for 30 minutes. This matters for rolling it out properly.
I roll the dough out into a round layer 5–7 mm thick. I lay it on a greased baking tray. I cover it with a thin, even layer of tomato sauce. I scatter over chopped garlic, onion sliced into half-rings, and sliced mushrooms.
I add halved cherry tomatoes and chopped pineapple (drained of its juice beforehand – otherwise the dough goes soggy).
I lay out thin rounds of ham, the chicken fillet that was fried in advance and cut into strips, and thin strips of bell pepper.
I add sun-dried tomatoes or olives to taste – they bring a piquant "Italian" note.
I drizzle everything with cream sauce or mayonnaise in a thin lattice and cover it generously with the mix of grated cheeses (mozzarella + Russian + parmesan). I bake at 220 °C for 12–15 minutes, until the crust is golden and the cheese has melted.
The aromatic pizza with cheese and ham is ready! I take it out of the oven, let it rest for 3–5 minutes, cut it into 8 triangles and serve it hot.
Tips
- 1
Prepare the yeast dough in advance – it freezes very well and keeps in the freezer for up to 3 months. It is convenient to make a double batch at once.
- 2
Use a mix of different cheeses (mozzarella, parmesan, Russian) for a rich, multi-layered flavour – a single cheese gives a flat result.
- 3
The "Grill + fan" mode in the oven gives a lovely golden crust – switch it on for the last 2–3 minutes of baking. I bake pizza margherita on a similar principle.
- 4
Use extra virgin olive oil in the dough – it gives the crust a special "Italian" aroma.
FAQ
Which dough is best to use for pizza? +
Classic plain yeast dough works well – it gives a fluffy, soft base with a light, crisp crust. You can use shop-bought dough – a good-quality one (with olive oil in the ingredients) gives a good result. Thin unleavened dough made with sour cream is a quick option for a thin pizza. Puff pastry gives a more "French" character. A ready-made pizza base from the shop is the laziest option. For an authentic Italian pizza, homemade yeast dough with olive oil is best of all.
Can you make pizza without meat? +
Yes – increase the amount of mushrooms to 200 g and add vegetables (aubergines, courgettes, asparagus, spinach, artichokes). Add more cheeses of different kinds (mozzarella, feta, goat's cheese, parmesan, ricotta) – a "quattro formaggi" cheese pizza turns out very filling. Olives, capers, marinated artichokes, baked potato and sun-dried tomatoes also work well – they give deep flavour without any meat component. Spinach with ricotta is a classic Italian combination for a vegetarian pizza.
How long does the finished pizza keep? +
In the fridge, in a tightly closed container or wrapped in foil – up to a day. It is not worth keeping it longer – the dough turns "rubbery" and unpleasant. Reheat it in the oven at 180 °C for 5–7 minutes (this gives a crisp crust) or in a covered frying pan for 3–5 minutes. The microwave is not suitable – the dough goes "boiled". You can freeze finished pizza for a month – reheat it in the oven before eating. The best approach is to make exactly as much as you will eat in one go.
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