Chicago-inspired ham and mushroom pizza made easy
This easily made Chicago-inspired deep dish pizza will soon be a fall favorite after you try it. It will especially be a favorite for those that love Kentucky Legend ham.
We also think this recipe would be easily changed to add pineapple instead of mushrooms (if you’re the kind of person that believes pineapple belongs on pizza.)
Pair this with a bottle of wine and you got yourself a great date night.
Want to see other Legendary Cooking recipes? Check them out here.
- 1/4 c. olive oil, divided
- 1/2 lb. sliced mushrooms
- 1/2 tsp. each salt and pepper, divided
- 5 oz. spinach
- 1 1/2 c. diced Kentucky Legend Quarter Sliced Ham
- 3/4 c. store-bought pizza sauce
- 1/4 c. all-purpose flour, for dusting
- 1 lb. store-bought pizza dough
- 1 c. shredded mozzarella cheese
- 1 c. shredded Swiss cheese
- 1/2 c. grated Parmesan cheese
- Preheat oven to 425°F.
- Heat 2 tbsp of the oil in a large skillet set over medium heat; cook mushrooms for about 10 minutes or until golden brown and tender. Season with half of the salt and pepper. Transfer to plate; let cool to room temperature.
- In the same skillet, heat remaining oil in a skillet set over medium heat; cook spinach for about 5 minutes or until wilted. Season with remaining salt and pepper. Let cool slightly; squeeze out any excess moisture.
- Toss together mushrooms, spinach, ham, and pizza sauce; set aside.
- Lightly brush 10-inch cast-iron skillet with oil; set aside.
- On a lightly floured work surface, roll out pizza dough into a 13-inch round. Fit into bottom and up the side of prepared skillet.
- Toss together mozzarella, Swiss, and Parmesan cheese. Sprinkle half of the cheese onto the prepared crust. Spread ham mixture over top. Sprinkle with remaining cheese.
- Bake for about 35 minutes or until crust is golden brown, cheese is melted and filling is bubbling. Let stand for 10 minutes.
Tip: Garnish with basil or parsley before serving.
|Per 1/6 of pizza|
|Saturated Fat 9g|