Ham and Mushroom Pizza (with Store-Bought Pizza Dough)  

Ham and Mushroom Pizza is what happens when you don’t make it to the store, have a fridge full of odds and ends, and need to feed a crew with very different tastes—teenage carnivores who wouldn’t settle for plain cheese and a preschooler who side-eyes anything remotely suspicious. A few slices of ham, one lonely portobello mushroom, and store-bought dough turned into a dinner everyone actually loved. Dicing the mushrooms meant they cooked quickly (no extra pans!), and mixing everything with the mozzarella cheese before topping helped meld all the flavors together, making sure every bite had a little bit of everything—and, strategically, it also helped hide some of the cooked mushrooms from skeptical little eyes. No extra dishes, no complaints—just a really great pizza. 

 Why You’ll Love This Ham and Mushroom Pizza

This pizza is perfect for busy nights when you want something homemade without spending hours in the kitchen. Using store-bought pizza dough keeps things simple, while the combination of ham and mushrooms makes for a hearty, flavorful topping. It’s an easy way to use up ingredients you already have and requires minimal effort—just stretch, top, and bake. Plus, since the mushrooms are diced, they cook quickly, and picky eaters won’t even notice them. The crispy crust, golden brown edges, and the perfect balance of pizza toppings make this a go-to recipe. 

Ingredients You’ll Need

– 1 ball store-bought pizza dough (Trader Joe’s ready-made dough is about 1 pound/16 ounces)

– 1/2 cup tomato purée (or canned crushed tomatoes)

– 2 cloves garlic, minced

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/2 teaspoon olive oil

– 1/2 cup shredded mozzarella cheese

– 1/4 cup grated Parmesan cheese

– 1 portobello mushroom, diced (or 3-4 cremini mushrooms, diced)

– 1 shallot, thinly sliced

– 1/2 cup diced ham

– Fresh basil leaves or other fresh herbs (optional: thyme, parsley, or basil)

How to Make Ham and Mushroom Pizza (Step-by-Step)

1. Prepare the dough. Remove the store-bought pizza dough from its packaging and place it in a lightly oiled bowl. Cover with a cloth or plastic wrap and let it sit at room temperature for at least 20 minutes to an hour. This allows the gluten to relax, making it easier to stretch on the work surface.
2. Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats to ensure a crispy crust.
3. Make the pizza sauce. In a small bowl, mix the tomato purée, minced garlic, olive oil, salt, and black pepper. No need to cook it—the high heat of the oven will do all the work for you.
4. Shape the dough. On a lightly floured work surface, use your hands to stretch the dough into your desired size—oval, rectangle, or circle—to fit your baking tray or pizza pan. No need for a rolling pin, which means fewer dishes to wash!
5. Assemble the pizza. Spread the tomato sauce evenly over the surface of the dough, leaving about a 1/2-inch border. In a bowl, mix the mozzarella cheese, Parmesan, mushrooms, shallots, and ham. Evenly distribute this mixture over the pizza, ensuring toppings are spread to the centre of the pizza.
6. Bake. Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the toppings are cooked.
7. Finish and serve. Remove the pizza from the oven and sprinkle fresh basil leaves or other fresh herbs on top. Slice and serve immediately.

Tips for the Best Homemade Pizza

• Customize the toppings – Want to mix things up? Try adding caramelized onions, bacon, black olives, or even a drizzle of hot honey for a twist. Honestly, whatever veggie or leftover meat you have can easily upgrade a regular plain cheese pizza!
• Crispier crust? Preheat a large baking sheet or pizza stone for an extra crispy crust.
• Cheese swap – Try Gruyère, Cheddar, or Fontina for a different flavor profile.
• More protein? Add a few slices of prosciutto, leftover chicken, or some crispy pancetta.
• Want a white sauce pizza? Skip the tomato sauce and use a light brush of olive oil with ricotta or a garlic butter base.

Storage and Reheating Tips

• Storing leftovers: You can keep any extra slices in an airtight container in the fridge for up to 3 days, but honestly, I find it easier to just wrap them in foil. It keeps the pizza from drying out and makes reheating a breeze—you can pop it straight into the oven without unwrapping.
• Reheating:You can reheat pizza in the oven at 350°F for 5-7 minutes, but my absolute favorite way—and a total game changer—is using a skillet. I’ll link to my video, but here’s the gist: place cold pizza slices in a skillet over medium heat. After about a minute, add a couple of teaspoons of water to the pan, then quickly cover it with a lid. The steam melts the cheese while the bottom crisps up, sometimes making the leftover slice taste as good as fresh pizza. Seriously, I used to hate reheated pizza, but this method changed everything.

FAQs About Ham and Mushroom Pizza

Can I freeze this pizza? Yes! Freeze unbaked or baked homemade pizzas wrapped tightly in plastic wrap and foil for up to 3 months. Reheat straight from frozen in a 400°F oven.

What’s the best cheese to use? Mozzarella cheese is a classic, but you can mix in Fontina, Gruyère, or even a little smoked Gouda for extra flavor.

Do I need a pizza oven? No, a regular oven works perfectly fine for this pizza recipe, but using a pizza stone or baking tray (these are my favorite) preheated to high heat will help create a crispy crust.

Recipe:

Ham and Mushroom Pizza (with Store-Bought Pizza Dough)  

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Ham and Mushroom Pizza is what happens when you raid the fridge, skip the extra dishes, and somehow end up with something amazing. Store-bought dough, a little ham, some mushrooms (strategically diced for faster cooking and fewer complaints), and plenty of melty mozzarella—an easy, no-fuss dinner everyone actually loves.

• Author: Anca Toderic
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 0 hours
• Yield: serves 4
• Category: Dinner

Ingredients

Scale 1x2x3x

•  1 ball store-bought pizza dough (Trader Joe’s ready-made dough is about 1 pound/16 ounces)
• 1/2 cup tomato purée (or canned crushed tomatoes)
• 3–4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoon olive oil, plus extra for brushing
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 portobello mushroom, diced (or 3–4 cremini mushrooms, diced)
• 1 shallot, thinly sliced
• 1/2 cup deli ham, cut in pieces
• Fresh basil leaves or other fresh herbs (optional: thyme, parsley, or basil)

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Instructions

1. Remove the store-bought pizza dough from its packaging and place it in a lightly oiled bowl. Cover with a cloth or plastic wrap and let it sit at room temperature for at least 20 minutes to an hour. This allows the gluten to relax, making it easier to stretch on the work surface.

2. Preheat to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats to ensure a crispy crust.

3. In a small bowl, mix the tomato purée, minced garlic, olive oil, salt, and black pepper. No need to cook it—the high heat of the oven will do all the work for you.

4. Use your hands to stretch the dough directly on the baking tray or pizza pan into a thin, round or oval shape.

5. Spread the tomato sauce evenly over the surface of the dough, leaving about a 1/2-inch border. In a bowl, mix the mozzarella cheese, Parmesan, mushrooms, shallots, and ham. Evenly distribute this mixture over the dough. Brush edges with olive oil.

6. Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the toppings are cooked.

7. Remove the pizza from the oven and sprinkle fresh basil leaves or other fresh herbs on top. Slice and serve immediately.

Notes

You can reheat pizza in the oven at 350°F for 5-7 minutes, but my absolute favorite way—and a total game changer—is using a skillet. I’ll link to my video, but here’s the gist: place cold pizza slices in a skillet over medium heat. After about a minute, add a couple of teaspoons of water to the pan, then quickly cover it with a lid. The steam melts the cheese while the bottom crisps up, sometimes making the leftover slice taste as good as fresh pizza. Seriously, I used to hate reheated pizza, but this method changed everything.

Keywords: ham and mushroom pizza

A homemade pizza that’s actually easy enough for a weeknight but still delivers that perfect balance of crispy, cheesy, and savory. Enjoy!