Italian · Dinner
Ham and Mushroom Pizza
Thin whole-wheat pizza crust topped with light tomato sauce, lean cooked ham, sautéed mushrooms, and part-skim mozzarella. Baked at 475°F until the crust crisps and cheese bubbles, delivering the familiar ham-and-mushroom pizza profile at a fraction of the usual calorie and fat load.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
391Calories
46.8gProtein
10.5gFat
40.1gCarbs
4.3gSugar
5.3gFiber
1504mgSodium
120mgChol
4.1gSat Fat
764mgPotassium
330mgCalcium
3.9mgIron
2.8mcgVitamin B12
6.5mgVitamin C
Goes well with
Italian Iced Tea (Lemon & Herb)
local
Peroni Lager
international
low-calorie
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Preheat the oven to 475°F with a baking sheet inside, and stretch the whole-wheat pizza dough into a thin round on a floured surface.
2
Sauté
Heat olive oil in a small skillet over medium heat and cook the mushroom slices for 3 minutes, stirring occasionally, until golden at the edges.
3
Build
Spread the canned crushed tomato over the dough leaving a 1cm border. Scatter the cooked ham, sautéed mushrooms, part-skim mozzarella, dried oregano, salt, and black pepper evenly across.
4
Plate
Slide the topped pizza onto the hot baking sheet and bake at 475°F for 9 to 10 minutes until the crust edge is deep golden and cheese is fully melted, then transfer to a cutting board, slice into wedges, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz420g cooked ham
- 5.2 oz150g whole-wheat pizza dough
- 4 oz114g part-skim mozzarella
- 5 oz140g canned crushed tomato
- 2.8 oz80g mushroom
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
