the Sage Test Kitchen

Ham and Mushroom Pan Pizza

Name: Ham and Mushroom Pan Pizza
Cook time: 1800 s
Total time: 52200 s
Yield: Makes 1
Ingredients: 240 ml warm water; 2 tbsp milk; 1 tsp salt; ½ tsp instant dried yeast; 300 g bread flour or strong plain flour; 2 tbsp olive oil; Cooking oil spray - for greasing; 411 g can diced tomatoes; 2 tsp extra virgin olive oil; 1 garlic clove - chopped; ½ tsp dried oregano; ½ tsp salt; Pinch dried chilli flakes - optional; 2 tsp olive oil; 2 tsp unsalted butter - diced; 150 g button mushrooms - sliced; 85 g portobello mushrooms - sliced; 1 garlic clove - minced; ¼ tsp salt; 100 g shredded mozzarella cheese; 100 g thinly sliced ham

The Pizzaiolo has its own Pan pizza setting, taking away the guesswork and bringing brick-style pizza ovens, straight to your countertop. Earthy nuggets of mushroom and salty strips of prosciutto make this one pan wonder a guaranteed delight.

the Smart Oven™ Pizzaiolo

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14 hrs 30 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

For the Essential Pan Pizza Dough

240 ml warm water
2 tbsp milk
1 tsp salt
½ tsp instant dried yeast
300 g bread flour or strong plain flour
2 tbsp olive oil
Cooking oil spray
for greasing

For the Essential Pizza Sauce

411 g can diced tomatoes
2 tsp extra virgin olive oil
1 garlic clove
chopped
½ tsp dried oregano
½ tsp salt
Pinch dried chilli flakes
optional

For the mushrooms

2 tsp olive oil
2 tsp unsalted butter
diced
150 g button mushrooms
sliced
85 g portobello mushrooms
sliced
1 garlic clove
minced
¼ tsp salt

For the pizza

100 g shredded mozzarella cheese
100 g thinly sliced ham

Instructions

1
To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2
Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
3
Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours or until the dough has softened and spread towards the edge of the pan. Meanwhile, make the pizza sauce.
4
To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
5
To prepare the mushrooms, heat the oil and butter in a medium frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 5 to 7 minutes, or until the mushrooms are tender. Season with salt and stir to combine. Using a slotted spoon, transfer to a paper towel lined pan and allow to cool.
6
About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Medium setting and select 18 minutes on the Timer dial.
7
Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
8
Leaving a small border, spread 250ml of the pizza sauce evenly over the dough. Scatter with half the mozzarella, then top with ham, mushrooms and remaining mozzarella.
Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
9
Place the pizza in the oven, press the Timer dial and cook for 18 minutes, or until the base is crisp and the cheese has melted.
10
Transfer to a cutting board. Slice and serve.