QUICK MUSHROOM AND HAM PIZZA
Tuesday, January 8, 2019
The first issue i spotted is that the dough comes out of the tube in an exceedingly huge (cold) parallelogram (duh). I wished a spherical dish, therefore I brought it along into a ball by folding it below itself a number of times. Then I let the cold dough rest below plastic for concerning quarter-hour, simply to let it relax therefore I may roll it out additional simply.
If you are trying to roll it whereas it’s cold from the electric refrigerator it won’t work. dish dough, whether or not home-cured or from a will, is elastic naturally, therefore if you have got bother obtaining it to stay its form, let it relax a touch longer. you have got to play with it a touch.
I rolled the dough dead set a 10- in. circle to suit my pan, however you'll take it to twelve inches if you wish a diluent crust. Place the dough on your pan, so create dimples everywhere the dough together with your fingertips. I drizzle the surface with oil, so prepare my toppings. This one may be a ‘white’ dish, therefore no pasta sauce needed.
Ingredients
- I can refrigerated pizza dough (I used Pillsbury Classic Pizza Crust)
- cornmeal
- olive oil
- 1 pint cremini mushrooms
- 3 cloves garlic, minced
- 1/2 cup leftover ham, diced in small bits
- 2 Tbsp fresh thyme leaves (or 1 tsp dried)
- salt and fresh cracked black pepper
- 1 cup (plus more if you love extra cheese) shredded mozzarella cheese (I used bagged finely shredded cheese)
Instructions :
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