Pizza – Truffled Mushroom and Ham

Tonight’s pizza was meant to make good use of a number of leftovers:

• Dough – I had a second dough ball from my initial pizza experiment
• Truffled mushrooms – Jen has mad a purée of mushrooms and truffle oil for a chicken dish earlier this week. It was very flavorful and just needed to be reused. (Jen used the rest to flavor some gluten-free tortellini)
• Ham – Jen had made a brown sugar glazed ham earlier this week.
• Green pepper – William was home recently and needed red peppers for his tacos. For some reason, the only way to get them recently has been in multi-color packs.

While we had olive oil and garlic, I hardly consider them leftovers. I went out and got some mozzarella (DiCicco’s again) and ricotta.

This time I tried a 400 degree oven. While I waited for it to heat up, I minced the garlic (6 cloves) and mixed it into some olive oil.

I rolled and stretched the dough. Once the Staub was heated, this time I formed the pizza in the pan, spread the garlic/oil mixture (need to get a paint brush), glopped the ricotta, spread some shredded muzz and then distributed the ham and green peppers. Jen had to remind me to add the mushroom/truffle mixture and I “glopped” it around half of the pie.

I initially set the timer for 20 minutes…then added 10 more…and then 5 more. While some of the cheese was golden brown, it was not as toasty as I would have hoped.

The pie needed salt…and most of the flavor came from the truffled mushrooms. The dough tasted over cooked and I would definitely go back to a 500 degree oven next time.