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Ham and Swiss Mushroom Pizza

Ham and Swiss Mushroom Pizza

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Recipe from Annie P. Darling Minneapolis, Minnesota Bake-Off® Contest 35, 1992.MORE+LESS-


(13.8-oz.) can Pillsbury™ refrigerated pizza crust


cup mayonnaise or salad dressing


teaspoons purchased horseradish sauce or prepared horseradish


teaspoon prepared mustard


cup green bell pepper strips (1x1/4-inch)


(4.5-oz.) jar sliced mushrooms, drained


ounces (2 cups) shredded Swiss cheese


cup grated Parmesan cheese

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  • 1

    Heat oven to 425°F. Grease 15x10x1-inch baking pan or line with parchment paper and spray with nonstick cooking spray. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 5 to 9 minutes or until light golden brown.

  • 2

    Meanwhile, in small bowl, combine mayonnaise, poppy seed, horseradish sauce and mustard; blend well.

  • 3

    Remove partially baked crust from oven. Spread mayonnaise mixture evenly over crust. Top with bell pepper, onion, ham and mushrooms. Sprinkle with cheeses.

  • 4

    Return to oven; bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted.

No nutrition information available for this recipe

More About This Recipe

  • One of my favorite things to do is to try the top recipes from the Bake-Off competitions. The palettes of the elite are taste-testing the recipes, and that can only mean that some seriously good food makes the finals.

    This Ham, Swiss and Mushroom Pizza from a past Bake-Off Contest caught my eye. My first reaction when reading the ingredients was “um…weird,” but I decided to give it a try because I rarely meet a pizza I don’t like.

    The “sauce” for this pizza is made from mayo, mustard, poppy seeds, and a dash of horseradish. Sounds strange, right? Just believe that after my first bite of the pizza, I immediately begin brainstorming what other food I could slather this sauce on.

    My initial worry was that the toppings would scare my kids off. They are die hard cheese pizza fans, and any variance from that ends in a dissection of the pizza to get back to a plain cheese base.

    So I did what I normally do when I’m worried my kids won’t like what I’m cooking -- I got them involved in the cooking process! Here they are sprinkling on the toppings and a boat load of cheese.

    In the end, I can’t imagine the pizza with any more or less toppings. The combination of flavors is perfect and my kids begged for more!

    More About the Bake-Off Contest

    Want to know more? Click here to check out everything about the Bake Off, from this year's entries to when the winner will be announced!

    More Bake-Off Contest Recipes

    For some savory recipes from Bake Off Contests of the past, try these:

    Tuscan Splendor Spinach Braid Recipe
    Beef 'n Beans with Cheesy Biscuits Recipe
    Chicken and Black Bean Tostizzas Recipe
    Savory Crescent Chicken Squares Recipe
    Spicy Provolone Cheese Pizza Recipe

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

Put the flour, yeast and salt in a large bowl (keeping the yeast and salt apart) and mix together. Make a well in the centre of the mix.

Stir the sugar into the warm water then add to the well in the centre of the dry mix.

Work from the outer edge and mix all of the dry ingredients into the water. When the mix has come together, turn out onto a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.

How to knead dough

Flour the dough and cover with oiled cling film. Leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in the fridge until ready to shape and bake.

Preheat the oven to 200°C (fan 180°C, gas mark 6).

Roll out the dough until it is about 1 cm thick. Place on a baking sheet, prick roughly with a fork.

Spread over the tomato puree and grate the cheese on top.

Top with the ham and mushrooms.

Bake for about 15 minutes until the dough is cooked and golden brown. Sprinkle with a few basil leaves before serving.

Recipe Summary

  • 2 cups egg noodles
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 (6 ounce) can mushrooms, drained
  • 1 cup diced cooked ham
  • 1 cup diced Swiss cheese
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 eggs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente drain.

Preheat oven to 400 degrees F (200 degrees C).

Toss drained noodles with 2 teaspoons of the oil. Heat remaining oil in a skillet and saute onion over medium heat until soft. Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper. Transfer to a greased 3 quart casserole dish. In a bowl mix together egg and milk pour over noodle mixture. Sprinkle with parmesan cheese.

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During the last few years, Milan has been an addictive destination to me! No matter where I wanted to go in Europe, it has to be via Milano. Partly is for the shopping of course but mostly is for the bounties of Italy. I’m in love with this country, the nature, the culture, the traditions, the walks and obviously the food!

Last week I was there with my dear friend Nidal. We had a blast! We enjoyed every bit of our stay.

On our last day, we drove north to the town of Como. We walked around the small streets then went to see one of the top travel destination in Italy, lying between Milan and the border of Switzerland, the Lake Como. Wow! Beautiful! I think my heart has stopped beating for few seconds.

After Como we crossed the Swiss frontiers visiting Lugano, where we had lunch, bought Gruyere cheese and Swiss chocolate and walked the stretch along the Lake Lugano. I was surrounded with breathtaking scenery! I stared at the deep blue water, the mountains and the white peaks in disbelief, thinking this is all I wanna do, everything else can wait!

Zap to reality, to Lebanon, with its never-ending political issues and stressful events bursting every now and then.

Inspired by my trip and all fused with my passion for Italian cooking, I decided today to bake a Pizza.

This recipe uses fresh onions, garlic, mushroom and scented thyme. I sprinkled fresh garden basil over the Mozzarella and the Gruyere cheese, to give it a little extra flavor and fragrant.

Unfortunately, it’s not the best shot I have on my website, next time I make the same recipe, I’ll try to take a better picture.

I would be lying if I say that I make Pizza often. It’s so easy to prepare, but for some reason I always manage to forget about this recipe. And when I do it, I’m always proud of my achievement, which earns me big smiles from my hubby and girls!

Watch the video: pizza champignons over margherita pizza ai funghi e mozzarella (June 2022).


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