Ham and Mushroom Pizza

Ham & Mushroom Pizza

Prep time

10 min

Cook time

5 minutes




  • San Marzano Tomatoes
  • Fior di Latte
  • Coppa Ham
  • Chestnut Mushrooms
  • Garlic Oil
  • Basil
  • Rocket
  • Oregano
  • Balsamic Glaze
  • Pecorino

Products used:


Step 1 - Stretch Your Dough

Stretch out your pizza dough using your desired technique - stretch your dough on a floured surface (this prevents sticking)

Step 2 - Tomato Base

First layer is your crushed tomatoes. Lee likes to use crushed San Marzano. There are a few excellent alternatives to save you time: /products/greci-pizza-sauce-800g

Whatever you choose, we would emphasise getting the best quality tomatoes you can.

Step 3 - Topping Your Pizza

Add a sprinkling of your Fior di Latte, Lee's Tip: Try to avoid too much cheese in the centre of the pizza. Add your sliced Chestnut mushrooms and coppa ham.

Step 4 - Cooking The Pizza

Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 300-350°c on the door thermometer should do the trick (350°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 90 seconds to 2 minutes.

Lee cooks exclusively with wood - at a slightly lower temperature than a traditional Neapolitan pizza. He likes his pizza stiff to the tip!

Step 5 - Finishing

Add garlic oil around the crust. Add basil and rocket to the centre of the pizza and drizzle with balsamic glaze. Finish with pecorino.

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