- 400 g ready pizza dough
- 130 g thick tomato passata
- 130 g grated mozzarella
- 110 g cooked ham, thinly sliced
- 130 g chestnut mushrooms, sliced
- 20 ml olive oil
- 2 garlic cloves, minced
- 3 g dried oregano
- 2 g ground black pepper
- 10 g fresh parsley
- 2 g salt
Sauté sliced mushrooms in a hot skillet with half the fragrant extra virgin olive oil until their released moisture evaporates and the edges start browning pleasantly.
Stir minced garlic into the pan for thirty seconds, then remove the mushrooms and allow them to cool while the oven preheats to 245°C.
Stretch the soft, well rested dough over a lightly floured surface, forming a thin center and a thicker raised rim before laying it onto baking parchment.
Spoon thick tomato passata across the very center, add mozzarella, and arrange small neatly folded slices of tender cooked ham among the cooled browned mushrooms.
Season with oregano and black pepper, drizzle the remaining oil over the carefully arranged toppings, and bake on a hot tray until golden and bubbly.
Scatter finely chopped parsley across the baked pizza, wait two minutes for melted cheese to stabilize, then slice into wedges and serve while still pleasantly hot.
