Mushrooms: 350 g (cleaned and sliced)
Mozzarella: 200 g
Raw ham: 100 g (torn into pieces)
Thyme: 1 small bunch
White wine: ½ glass
Extra virgin olive oil: to taste
Salt and pepper: to taste
Preparation
1. Prepare the dough
In a large bowl, dissolve the baker’s yeast in the lukewarm water. Gradually add the flour and semolina, mixing with a wooden spatula.
Add the olive oil and continue mixing until you get a smooth dough.
Add the salt and knead the dough for about 10 minutes, until it becomes smooth and elastic.
Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it doubles in volume.
2. Shape the dough
Divide the dough into 4-6 equal-sized balls (depending on the size you want for each pizza).
Place them on a lightly floured baking sheet, cover with a clean cloth and let them rest for 30 minutes.
3. Prepare the topping
For the tomato and mozzarella pizza
In a bowl, mix the peeled tomatoes with the minced garlic, oregano, a pinch of sugar, salt and pepper.
Spread the tomato sauce over the rolled out dough, leaving a border for the crust.
Bake at 220°C (preheated oven) for 10 minutes, then add the mozzarella and a drizzle of olive oil.
Return to the oven for a further 5 minutes until the mozzarella is melted.
For the mushroom and ham pizza
In a frying pan, heat a drizzle of olive oil. Add the mushrooms and thyme, salt and pepper and sauté for 5 minutes. Add the white wine and cook until evaporated.
Spread the cooked mushrooms on the dough, add the mozzarella and bake at 220°C for 10 minutes.
Remove the pizza from the oven and add the pieces of raw ham before serving to preserve their texture.
Tips
For a crispy result, add a little fine semolina on the baking sheet before spreading the dough.
Use well-drained mozzarella to prevent it from releasing too much water during cooking
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