Recipe guest post: Ham, arugula, mushroom pizza

I have a guest post going up this week. I was on holiday in Peru last week, and now I'm busy planning for an upcoming TEDx Talk and of course, my new restaurant concept.I asked Melissa to share a pizza recipe since I've been eating a lot of pizza lately, what with two recent trips to new York. Plus, it's one of my favorite foods! Enjoy.***One of the first veggies to show up at local farmers markets when they re-open in the spring is arugula, that bright, peppery, good-for-you green that livens up fresh salads and provides many essential vitamins. But arugula goes well in much more than just salads! This spring, celebrate the season with a unique, flavorful pizza featuring zesty arugula, earthy mushrooms, and savory ham.With only a few ingredients and more wait time than active prep time, this homemade, seasonal pizza recipe is remarkably simple. A sprinkle of oregano and black olives further add to the delicious flavor and can be adjusted—or omitted—according to your taste. For a truly homemade meal, whip up a batch of fresh tomato sauce from scratch while you wait for the dough to rise.If you make pizza often (and you might after you try this recipe!) and want perfect, authentic, crispy crusts, consider investing in a pizza stone and wooden paddle. You’ll feel just like a professional chef from your favorite Italian restaurant—and your crust will be just as delicious as theirs. Also, note that if you’re in a hurry, the dough only needs to rise for about an hour and 30 minutes, but for the best texture and flavor, it should sit for a full three hours if you have the time to wait.Remember to avoid opening the oven door while the pizza is baking. Instead, to check whether the pizza is done, turn on the oven light and peek through the window in the oven door if it has one.This recipe makes plenty of pizza to share, so enjoy the sunshine, stroll through your local farmers market, and invite some friends over for a springtime backyard pizza party this weekend!

Recipe: Ham, Arugula, Mushroom Pizza

Notes: This recipe is from guest blogger, Melissa Gallo—see her bio below—and is sourced from Nonna Box and The Rustic Foodie.

Ingredients

Pizza dough:
• 8 c AP flour
• 2.5 c warm water
• 1 tsp dry yeast
• 2.5 tsp kosher salt

Toppings:

• 1 (10 ozs) pkg sliced mushrooms
• 1/2 lb thinly sliced ham
• 10 ozs arugula
• 1/4 c sliced black olives (optional)
• 2 pieces large fresh mozzarella, cubed
• 2 lbs organic tomato purée

4 tbsp extra virgin olive oil

• oregano

Instructions

1. Make pizza dough: In a small bowl, gently mix yeast into lukewarm water until the yeast is dissolved. Measure flour into a large stand mixer. Attach the kneading hook, turn the mixer on medium-low, and add the dissolved yeast mixture in small amounts, mixing until the dough is smooth and homogenous. Continue mixing for 15–20 minutes. Add the salt and continue mixing until the salt is fully combined, then remove the dough from the mixer and knead by hand until you have a large ball.
2. Let dough rise: Place the dough in a bowl, cover with a damp towel, and let rise in a warm place until it is at least doubled (about 1 ½ hrs.) or, ideally, tripled (3 hrs.) in size. Divide the dough into four equal parts and shape into balls. Then cover them with a clean cloth and let stand for 30 minutes at room temperature.

•

3. Make sauce: Heat three tablespoons of olive oil in a large pan, then add the tomato puree and simmer, stirring occasionally, for about 15–20 minutes. The finished sauce should be thick and creamy.

•

4. Form pizza: When the dough is ready, roll out each ball and place the crusts onto baking sheets or a pizza paddle (if baking on a stone). Spread sauce evenly on each crust with a wooden spoon, using more or less to suit your taste. Add the mozzarella cubes, keeping in mind that the mozzarella will melt in the oven and therefore doesn’t need to thoroughly cover the pizza at this point. Shred the ham with your fingers and distribute evenly over each pizza, then add the sliced mushrooms and black olives, if using. Sprinkle with oregano and drizzle with olive oil.

•

5. Bake pizza: Preheat the oven to 425 degrees. Bake for 10–15 minutes or until cheese is bubbly.

•

6. Sprinkle the arugula over the hot pizzas, then cut into slices and serve.

Active time: 30mTotal time: 4h 10mYields: 4 pizzas

Melissa Gallo is a freelance writer and food blogger at Recipe Barn. She is very passionate about cooking, creating and sharing unique recipes, or just simply cooking good food. Melissa has also developed an interest in a variety of other things, including healthy diets and traveling to new places around the globe to experience different cuisines and learning different cultures.