Description
Ham and Mushroom Pizza with Ricotta and Arugula
Ingredients:
For the Pizza Dough:
2 1/4 tsp active dry yeast
1 1/2 cups warm water (110°F/43°C)
1 tbsp sugar
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the Toppings:
1/2 cup tomato sauce (optional, for a light base)
1/2 cup sliced ham
1/2 cup sliced mushrooms (button or cremini)
1/2 cup fresh ricotta cheese
1/4 cup grated Parmesan cheese
Fresh arugula (for garnish)
1 tbsp olive oil (for drizzling)
Salt and pepper, to taste
Instructions:
Prepare the Pizza Dough:
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir to form a dough.
Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1-1.5 hours, or until doubled in size.
Preheat the Oven:
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
Prepare the Pizza:
Punch down the dough and roll it out on a floured surface to your desired thickness. Transfer it to a baking sheet or pizza stone.
Spread a thin layer of tomato sauce (optional) over the dough. If you prefer a white pizza, you can skip the sauce.
Top the pizza with sliced ham, mushrooms, and dollops of ricotta cheese. Sprinkle Parmesan cheese on top.
Bake the Pizza:
Bake the pizza for 10-12 minutes, or until the crust is golden and the cheese is melted.
Add the Finishing Touches:
Once out of the oven, drizzle with olive oil and top with fresh arugula. Season with salt and pepper.
Serve:
Slice and enjoy your delicious ham and mushroom pizza with creamy ricotta and fresh arugula!
This ham and mushroom pizza with ricotta is a gourmet delight with creamy cheese, savory ham, and fresh arugula. Perfect for a delicious dinner!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure your yeast activates properly by using water between 105-110°F. After kneading, let the dough rise in a warm, draft-free spot. When preheating, allow your oven and pizza stone (if using) a full 30 minutes to reach the high temperature. For assembly, stretch the dough by hand for a better crust texture. Apply toppings sparingly to avoid a soggy center. Bake on a lower oven rack to ensure a crisp bottom crust.
Serving Suggestions
This pizza is a complete meal but pairs beautifully with a simple side salad dressed in a light lemon vinaigrette. For a casual gathering, cut into small squares for easy appetizer portions. A glass of medium-bodied red wine, like a Chianti or Pinot Noir, complements the savory flavors. For a family dinner, serve alongside roasted vegetables or a bowl of marinated olives.
How-to Summary
In short: Activate yeast, mix and knead dough, let rise for 1-1.5 hours. Preheat oven and stone to 475°F. Roll out dough, optionally add sauce, then top with ham, mushrooms, ricotta, and Parmesan. Bake for 10-12 minutes until golden. Finish with a drizzle of olive oil and fresh arugula.
Frequently Asked Questions
Can I use pre-made dough? Absolutely. Store-bought dough works well; let it come to room temperature before stretching for easier handling.
How do I prevent a soggy crust? Avoid overloading toppings. Pre-cooking very wet mushrooms can help, and using less sauce or applying it thinly is key.
Can I make the dough ahead of time? Yes. After the first rise, punch it down, place it in an oiled container, and refrigerate for up to 48 hours. Let it warm up before shaping.
What’s a good substitute for ricotta? Fresh mozzarella (torn into pieces) or a creamy goat cheese would be excellent alternatives.
Why add arugula after baking? The residual heat wilts the arugula perfectly. Adding it before baking would cause it to burn and become bitter.
Common Mistakes to Avoid
- Using water that’s too hot for the yeast, which will kill it and prevent the dough from rising.
- Not allowing the oven to fully preheat, resulting in a pale, undercooked crust.
- Over-saucing the pizza base, which makes the crust soggy.
- Adding the fresh arugula before baking instead of after.
- Cutting the pizza immediately after baking; let it rest for 2-3 minutes to allow the cheese to set.
Conclusion
This ham and mushroom pizza with ricotta and arugula elevates a classic with gourmet, fresh flavors. The process of making your own dough is rewarding and yields a far superior texture. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality pizza at home. The combination of savory ham, earthy mushrooms, creamy ricotta, and peppery arugula is a guaranteed crowd-pleaser, perfect for any night you want a special, homemade meal.