source: Woman’s World magazine 2011
Forget delivery! This pizza with mushrooms & ham is a cinch to make at home. Olives, fresh mozzarella, and basil give it a big flavor!
Ingredients
1 teaspoon active yeast
salt
1/2 cup warm water
1 and 1/2 cups all-purpose flour, plus extra for dusting
4 tablespoons extra-virgin olive oil, plus extra
4 ounces mushrooms, sliced, about 1 and 1/2 cups
1 can tomato sauce, 15 ounces
1 teaspoon dried oregano
freshly ground pepper
1 small ball of fresh mozzarella, about 4 and 1/2 ounces, cut into small cubes
20 pitted green olives, halved
4 ounces thinly sliced ham, cut into strips, about 1 cup
small fresh basil leaves
Putting the pizza together
Mix yeast and a pinch of salt in a measuring cup with water. Place flour in a bowl; make a well in the center and add the yeast mixture and 1 tablespoon of oil. Mix until a wet dough forms. Turn out the dough onto a well-floured surface; knead until smooth and elastic, about 5 minutes. Place it in an oiled bowl; cover it with a towel. Let it rise at room temperature until the dough has nearly doubled in size, for at least 1 hour.
Meanwhile, preheat the oven to 425 degrees. Lightly oil 2 baking sheets. Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms; cook, stirring occasionally, until tender, 3 minutes.
Turn out dough onto a floured surface; divide in half. Use your hands to push out from the center, creating two 10″ rounds. Place on baking sheets. Dividing evenly, spread sauce over dough, leaving a 1/2″ border. Sprinkle each with oregano and 1/4 teaspoon each salt and pepper. Divide cheese, mushrooms, and olives between pizzas; drizzle with oil.
Bake for 20 minutes or until the edges of the pizzas are golden brown. Two minutes before the end of cooking time, sprinkle ham over the pizzas. Serve sprinkled with basil. Pizza with mushrooms & ham…enjoy!
kitchen time: 30 minutes
total time: 1 hour, 50 minutes
servings: 4
calories: 434
protein: 21 g
carbs: 51 g
sodium: 1861 mg
fiber: 4 g
sugar: 6 g
also, try:https://myrecipebox.online/olive-oil-cornbread-recipe/