the Breville 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: 1 cup (8 fl oz) warm water; 2 tbsp milk; 1 tsp kosher salt; ½ tsp instant dried yeast; 2 cups (11 oz) bread flour; 2 tbsp olive oil; Cooking oil spray - for greasing; 14½ oz can diced tomatoes; 2 tsp extra-virgin olive oil; 1 clove garlic - minced; ½ tsp dried oregano; ½ tsp kosher salt; Pinch crushed red pepper flakes - optional; 2 tsp olive oil; 2 tsp unsalted butter; 5 oz white cap mushrooms - sliced; 3 oz portobello mushrooms - sliced; 1 clove garlic - minced; ¼ tsp salt; 1 cup (3½ oz) shredded mozzarella cheese; 3½ oz 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 ham make this one pan wonder a guaranteed delight.

14 hrs 30 mins total time

30 mins active time

Easy

Makes 1

Ingredients

Measurements:

For the Essential Pan Pizza Dough

1 cup (8 fl oz) warm water
2 tbsp milk
1 tsp kosher salt
½ tsp instant dried yeast
2 cups (11 oz) bread flour
2 tbsp olive oil
Cooking oil spray
for greasing

For the Essential Pizza Sauce

14½ oz can diced tomatoes
2 tsp extra-virgin olive oil
1 clove garlic
minced
½ tsp dried oregano
½ tsp kosher salt
Pinch crushed red pepper flakes
optional

For the mushrooms

2 tsp olive oil
2 tsp unsalted butter
5 oz white cap mushrooms
sliced
3 oz portobello mushrooms
sliced
1 clove garlic
minced
¼ tsp salt

For the pizza

1 cup (3½ oz) shredded mozzarella cheese
3½ oz thinly sliced ham

Instructions

1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
3Pour 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.
4To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large liquid measuring cup. Process with an immersion blender until smooth.
5To 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 tray and allow to cool.
6About 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.
7Once 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.
8Leaving a small border, spread 1 cup 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.
9Place 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.
10Transfer to a cutting board. Slice and serve.