Pizza with Parma ham and porcini mushrooms

A delicious pizza with a classic ham and mushroom topping!
  • - 200g Parma ham
  • - 3 tbsp extra virgin olive oil, plus extra for greasing ?
  • - 300g buffalo mozzarella
  • - 8 tbsp chopped tomatoes
  • - 30g dried porcini
  • - 2 tbsp extra virgin olive oil
  • - pinch of salt
  • - 500g '00' flour
  • - 250-300ml lukewarm water
  • - 1 tsp sugar
  • - 15g fresh yeast

How to prepare:

Preheat the oven to 200C. To prepare the dough, crumble the yeast into a small bowl with the sugar and 3 tbsp lukewarm water. Leave in a warm place for a few minutes until the mixture starts to foam and bubble a little.

Put the flour and a pinch of salt into a large bowl. Add the olive oil, the rest of the lukewarm water and the yeast mixture. Mix together using your hands.

When the dough starts to come together, put on a floured surface and knead for about 5-10 minutes until it becomes soft and elastic. (Alternatively, use a food processor with the dough hook.)

Finally, put in a well-oiled bowl and leave to rise in a warm place for 60-90 mins (or until doubled in size).

Soak the dried porcini in warm water for around 10 minutes. Take the risen dough and roll out on a floured surface.

Lightly oil the baking paper on the oven trays, putting the dough on top. (It should make 2 large round pizzas)

Spread the chopped tomatoes on the dough. Place the soaked porcini mushrooms on top and cook in the oven for about 12 minutes. When the pizza is starting to brown, put the buffalo mozzarella on top and return to the oven for a few minutes until it melts nicely.

Remove the pizza from the oven and place the slices of ham on top.

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