Wild Shroom And Ham Recipe

Preheat and Prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Lightly dust a pizza peel or work surface with the 2 tbs flour.

Stretch or roll the pizza dough into a roughly 12-inch round on the floured surface, leaving a slightly thicker rim for the crust. Transfer to a floured peel or parchment on a sheet pan.

Brush the outer 1/2-inch rim lightly with 1 tbs olive oil to promote browning.

Sauté Mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When foam subsides, add the sliced mushrooms in a single layer. Avoid overcrowding; cook in batches if necessary so mushrooms brown rather than steam.

Cook mushrooms without stirring for 2–3 minutes until the undersides brown, then stir and cook another 2–3 minutes until golden all over.

Add the minced shallot and garlic and sauté 30–45 seconds until fragrant. Add the chopped thyme, 1 tsp salt, and 1 tsp freshly ground black pepper. Cook 30 seconds more to bloom the herbs and aromatics, then remove from heat and set aside to cool slightly.

Assemble Pizza

Evenly distribute the shredded fontina over the stretched dough, leaving the oiled rim clear. Top with the shredded/sliced mozzarella in an even layer. Scatter the sautéed mushroom mixture across the cheese, making sure to include any flavorful pan juices sparingly (use a spoon to drizzle a little, not the full pan liquid).

Tuck and scatter the torn ham pieces evenly over the mushrooms and cheese. Sprinkle the grated parmesan across the top and, if using, the 1/4 tsp red pepper flakes for a hint of heat.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 7–10 minutes, rotating halfway, until the crust is blistered and golden and cheese is melted and bubbling. Baking time will vary with oven and stone; watch for desired charring on the rim.

Remove pizza from oven and immediately drizzle the top with 1 tsp truffle oil, distributing it lightly so it doesn't overpower. Sprinkle the chopped fresh parsley over the pizza for color and freshness.

Let the pizza rest 2 minutes, then slice into 8 slices and serve hot.