Turkey ham pizza
Turkey ham, chicken bologna, and vegetable pizza When I want a homemade pizza with a thin crust, I use a simple dough without dissolving the yeast separately. I let it rise for about 40 minutes, then divide it into two and prepare two round bases. For the topping, I used pizza sauce, turkey ham, a few slices of chicken bologna, bell peppers, tomatoes, oregano, and smoked cheese. The crust is brushed with egg before being covered with sauce and ingredients, and the pizza is baked in a preheated oven at medium heat for about 30 minutes. Quick Info Preparation time: about 40 minutes for the dough and assembly Dough resting time: about 40 minutes Baking time: about 30 minutes Total time: about 1 hour and 10 minutes, not including any minutes needed for kneading and preheating the oven Servings: 2 pizza bases; the number of servings depends on how large the slices are Difficulty: easy Recipe type: homemade pizza with turkey ham Ingredients For the dough 300-400 g flour 1 packet of yeast 8-10 tablespoons of warm water, added gradually 1 teaspoon of salt A pinch of sugar For the topping 5-6 slices of turkey ham 2-3 slices of chicken bologna Pizza sauce 1 egg, for brushing the crust Smoked cheese, grated 1-2 tomatoes 1 red bell pepper 1 teaspoon of oregano Preparation method 1. Prepare the dough Place the flour in a bowl and add the yeast, salt, and sugar. The yeast is added directly to the flour; there is no need to dissolve it separately in water. First, pour in 6-7 tablespoons of warm water and start kneading. If the dough is too dry or the flour does not come together, gradually add more water until you obtain a dough that can be kneaded and easily comes away from your hands. The exact amount of water may vary depending on the flour used, so it's better not to pour it all in at once. Knead the dough until the ingredients are well mixed and the mixture becomes uniform. Cover it and let it rest for about 40 minutes. It is ready when it has visibly increased in volume, approximately doubling in size. 2. Divide the dough After the dough has risen, break it into two pieces. The prepared amount yields two pizza bases. Sprinkle flour on the work surface and roll out the first piece into a thin sheet. To achieve a round shape, place a plate on top and cut the dough along its edge. Do the same with the second piece of dough. 3. Prepare the vegetables Rinse the bell pepper, remove the seeds, and cut it into thin slices. Slice the tomatoes. The recipe calls for 1-2 tomatoes, depending on their size and how much topping you want to put on each base. 4. Assemble the pizza Place the base on the surface you will bake it on and brush it with beaten egg. Spread the pizza sauce over the egg, covering the entire surface as evenly as possible. Sprinkle oregano, then add the slices of turkey ham and chicken bologna. Place the thin slices of bell pepper and 2-3 slices of tomato on top. Finally, grate the smoked cheese over everything. Repeat the same steps for the second base. There is no need to overload the pizza; the slices of meat, vegetables, and cheese should be distributed as evenly as possible. 5. Bake the pizza Preheat the oven, then place the pizza inside and bake it at medium heat for about 30 minutes. The time may vary depending on the oven and the thickness of the crust, so keep an eye on the dough and cheese towards the end of the baking time. The pizza is ready when the crust is baked, and the cheese on top has melted and lightly browned. Remove it from the oven, let it sit for a bit, then cut it into slices. Why I make this recipe often The recipe is simple and uses a dough that doesn’t require dissolving the yeast. The two bases are enough for a family meal, and the topping can be adjusted based on how much turkey ham, bologna, bell peppers, and tomatoes I have on hand. I also like that the dough doesn’t require complicated preparation. After it rises, it rolls out easily on a floured surface, and the round shape can be achieved with a regular plate. It’s a practical homemade pizza with a thin crust and easy-to-prepare ingredients. Tips Water should be added gradually. Start with 6-7 tablespoons and only add more if the dough needs it. The amount of 8-10 tablespoons is a guideline, as flour can absorb water differently. If you want thin bases, roll the dough out as evenly as possible. The edges should not be too thick, especially if you prefer the pizza to bake evenly across the entire surface. The bell pepper must be seeded and sliced thinly, as indicated in the recipe. Thick slices may remain tougher after baking. Do not put a very thick layer of sauce or ingredients. An evenly distributed topping helps the crust bake more easily. Substitutions Turkey ham and chicken bologna can be used together, as in the original recipe, or you can keep just one of them. In this case, the pizza will have a simpler topping, but the preparation steps remain the same. If you don’t have smoked cheese, you can use regular cheese, but the final flavor will lack the smoky note from the original recipe. For the sauce, a pizza-specific sauce is recommended, as this is what is used in the original composition. Variations A simpler version is to use only turkey ham, sauce, oregano, and cheese. You can skip the bologna or one of the vegetables without changing the dough. For a topping with more vegetables, you can keep the bell pepper and tomatoes in the indicated quantities, dividing them between the two bases. It’s important that the tomato slices are not placed in a very thick layer, as they can release water during baking. If you prefer a stronger oregano flavor, it can be sprinkled over the sauce before adding the other ingredients, just like in the basic recipe. Serving ideas The pizza is cut into slices and served warm after resting for a few minutes. It is suitable for both a family meal and a homemade snack. It doesn’t need a separate side dish; the topping of ham, vegetables, and cheese is sufficient. Frequently asked questions Why isn’t the yeast dissolved in water? In this recipe, the yeast is added directly to the flour along with the salt and sugar. The water is incorporated gradually during kneading, so there is no need to dissolve the yeast in a separate bowl. How much water should be added to the dough? Start with 6-7 tablespoons of warm water. If the dough remains dry and doesn’t come together, gradually add more until you reach about 8-10 tablespoons in total. It’s not recommended to pour in the entire amount at once, as the flour may need less water. How can I tell if the dough has risen enough? The dough should visibly increase in volume, approximately doubling in size. In the recipe, the resting time is about 40 minutes, but volume is a more useful indicator than the exact time. How many pizzas does this amount yield? The prepared dough yields two bases. Each piece is rolled thin and cut into a round shape using a plate. Can another type of cheese be used? Yes, regular cheese can be used, but the variant presented uses smoked cheese. This changes the final flavor and gives it a more pronounced aroma. Nutritional values The values below are estimates, as the recipe does not specify the exact amount of sauce, cheese, and meat used on each base. For a whole pizza, the estimate is approximately 850-1,050 kcal, 100-125 g carbohydrates, 35-50 g protein, and 30-45 g fat. For a slice, if each pizza is cut into four slices, it results in approximately 210-260 kcal, 25-31 g carbohydrates, 9-13 g protein, and 8-11 g fat. The differences arise mainly from the amount of smoked cheese, the type of bologna, the amount of sauce, and the exact weight of the flour. These values should be viewed as guidelines, not as an exact nutritional calculation. Storage and reheating Pizza is best enjoyed fresh out of the oven, but leftovers can be stored in the refrigerator in a closed container until the next day. For reheating, it can be placed back in the oven until the crust and topping are warmed through. If the pizza is stored for too long, the crust loses its texture and becomes softer due to the sauce and tomatoes. Therefore, it’s preferable to consume it as soon as possible after baking.
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