Pizza with ham/salami, mushrooms, and olives

Name: Pizza with ham/salami, mushrooms, and olives - Lucretia O.
Ingredients: Dough: 300 ml milk; 2 tablespoons sugar; 1 packet yeast; 50 ml oil; a pinch of salt; 600 g flour. We also need: ham/salami; cheese; pickled peppers and/or pickled bell peppers; mushrooms; onion (optional); olives; ketchup; oregano.

Pasta/Pizza - Pizza with ham/salami, mushrooms, and olives by Lucretia O. - Recipia

Ham, salami, mushroom, and olive pizza I have tried this simple homemade pizza recipe several times, especially when I need something quick for the whole family. I usually use a large baking tray, and if I have leftover dough, I make some doughnuts as well. I combine the ingredients based on what I find in the fridge, but I always stick to the basic dough, which turns out elastic and easy to roll out. Quick info Total time: 1 hour 30 minutes Preparation time: 30 minutes (including dough rising) Baking time: 20-30 minutes Servings: 1 large tray (approximately 40x40 cm) Difficulty: easy Recipe type: dinner or lunch, suitable for family or guests Ingredients Dough: - 300 ml warm milk - 2 tablespoons sugar - 1 packet of yeast (fresh or dry) - 50 ml oil - a pinch of salt - 600 g flour Toppings: - ham and/or salami, to taste - grated cheese (optional) - mushrooms - bell peppers or pickled peppers (fresh or pickled) - olives - onion (optional) - ketchup - oregano Preparation method 1. Dough 1.1. Put the warm milk in a large bowl. Dissolve the yeast and sugar in the milk and let it rise for about 5 minutes until it activates slightly and forms foam. 1.2. Add the salt and start incorporating the flour gradually. 1.3. When the dough begins to come together, pour in the oil and continue kneading. The dough should be elastic and soft enough not to stick too much to your hands but should come off easily. 1.4. Let the dough rise in a covered bowl for about 30 minutes. 2. Forming the base 2.1. Roll out the dough into a sheet suitable for a large tray (approximately 40x40 cm). 2.2. Place it in the tray (you can use parchment paper if you like). 3. Assembling the pizza 3.1. Spread a layer of ketchup over the base. 3.2. Add a thin layer of grated cheese (if using). 3.3. Scatter the sliced ham and/or salami on top. 3.4. Add the sliced mushrooms, olives, strips of bell peppers or pickled peppers, and onion (optional). 3.5. Sprinkle oregano on top. 3.6. If you want extra cheese, you can add another layer at the end. 4. Baking 4.1. Place the tray in the preheated oven at medium to high temperature (depending on your oven; I haven't specified an exact temperature because it wasn't mentioned in the original recipe). 4.2. Let the pizza bake for 20-30 minutes. The base should be golden brown, and the cheese melted and slightly golden. 5. Cheese-free variations 5.1. If you need a cheese-free version, follow the same steps but skip the cheese and start with ketchup, then ham/salami, mushrooms, bell peppers/pickled peppers, olives, onion, and oregano. 5.2. When the pizza is halfway baked, remove the tray and pour 4 lightly beaten eggs over the entire surface. 5.3. Put the pizza back in the oven and bake until the eggs are set. 6. Extra: Doughnuts from leftover dough If you have leftover dough, you can quickly fry it into simple doughnuts. Why I make this recipe often Preparation is quick, and the ingredients are always on hand. The base comes out soft on the inside and slightly crispy on the edges. This pizza is also suitable when I need a hearty meal for several people. I like that I can adapt the toppings without complicating the process. Tips and variations Tips - Knead the dough enough to be elastic, but don't add too much flour at the start; adjust as needed. - If using canned mushrooms, drain them well to avoid excess moisture on the base. - Cut the topping ingredients as thinly as possible for even cooking. Substitutions - You can use only ham, only salami, or any other deli meat you prefer. - For the cheese-free version, the beaten eggs added towards the end provide a different texture and bind the ingredients. - The peppers can be fresh or pickled, as can the bell peppers. Variations - You can change the order of the toppings according to your preference or add other vegetables you have on hand. - If you want a thinner pizza, roll out the dough more. - For the cheese-free pizza, you can also add a bit of pepper to the beaten eggs for extra flavor. Serving ideas - Slice the pizza directly in the tray while it's warm. - It can be served for lunch or dinner alongside a simple salad. - Leftovers can be packed for the next day. Frequently asked questions 1. What type of yeast can I use? You can use any yeast you have on hand: fresh or dry. Just make sure to activate it at the beginning with warm milk and sugar. 2. Can the dough be frozen? The dough can be frozen before rising. Let it reach room temperature and allow it to rise before using. 3. How long should I bake it if I make a thicker base? If the base is thicker, bake the pizza for the maximum time, around 30 minutes, or until you see it is golden and baked at the bottom. 4. Can I use a different sauce instead of ketchup? Yes, you can use tomato puree or a simple tomato sauce, but do not add water. 5. How much cheese should I put? Add to taste, but ideally, a thin layer at the bottom and, if you want, another on top of the toppings. Nutritional values (estimate) For a whole tray, approximately: Calories: 3300-3700 kcal Per serving (from 8): 410-460 kcal Carbohydrates: 45-50 g Protein: 18-21 g Fats: 13-17 g Values are estimates and depend greatly on the type and amount of deli meats, cheese, eggs, and toppings you add. Storage and reheating Pizza can be stored in the fridge wrapped or in a container for up to 2 days. Reheat in the oven for 5-7 minutes on a tray. The base remains quite soft even after a day, but I do not recommend keeping it longer, as the toppings can make the base too soggy. The doughnuts are best consumed the same day.

Pizza with ham/salami, mushrooms, and olives

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