Wild Shroom & Ham Pizza Recipe

Preheat and prepare

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza steel or stone, allow full heat-up time for even bake.

On a lightly floured surface, stretch or roll the pizza dough into a roughly 12-inch circle. Transfer to a floured pizza peel or an upside-down baking sheet. Brush the outer 1/2-inch of the dough with 1 tablespoon olive oil to promote golden crust.

Sauté mushrooms

Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat until foam subsides. Add the sliced mushrooms in a single layer and cook, without stirring for 2 minutes, then stir occasionally for another 3–4 minutes until they release moisture and begin to brown.

Add the minced garlic and fresh thyme, cook 30–45 seconds until fragrant. Season with 3 pinches kosher salt and 6 turns black pepper. Cook off remaining moisture until mushrooms are caramelized but not dry, about 1–2 more minutes. Remove from heat and set aside.

Prepare ham

Tear the ham into bite-size pieces. If the ham has visible fat or is chilled and stiff, warm briefly in the mushroom pan for 30 seconds to remove chill and meld flavor (optional).

Evenly sprinkle 1.5 cups shredded mozzarella over the stretched dough, leaving the oiled rim exposed. Scatter 3/4 cup shredded fontina evenly on top of the mozzarella, then sprinkle 2 tablespoons grated Parmesan for a salty, nutty finish.

Distribute the sautéed mushrooms evenly over the cheese, then scatter the torn ham pieces across the pizza so each slice will have ham.

If using red pepper flakes, lightly sprinkle 1/4 teaspoon across the top for a small kick.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until the crust is blistered and golden and cheese is melted and bubbling, 8–12 minutes depending on oven and stone temperature. Rotate halfway through baking for an even bake.

Remove pizza from oven and let rest on a rack 2 minutes to set the cheese.

Drizzle 1 teaspoon white truffle oil evenly over the hot pizza (use sparingly to avoid overpowering). Sprinkle chopped fresh parsley across the pie for brightness.

Slice into 6–8 slices and serve immediately while hot. Store leftover slices wrapped in foil in the refrigerator up to 2 days; reheat in a hot oven or skillet to revive crust.