I can refrigerated pizza doughI used Pillsbury Classic Pizza Crust
1/2cupleftover hamdiced in small bits
2Tbspfresh thyme leavesor 1 tsp dried
salt and fresh cracked black pepper
1cupplus more if you love extra cheese shredded mozzarella cheese (I used bagged finely shredded cheese)
Set oven to 450F
Unwrap the dough and form the rectangle into a ball by turning the edges under until it becomes a smooth round shape. Set it on a surface that has been dusted with cornmeal, cover with plastic, and let rest for 15 minutes.
While the dough rests, heat 2 tablespoons of oil in a skillet and saute the mushrooms, garlic, ham and thyme until the mushrooms are browned, about 10 minutes.
Roll out the dough to a 10 inch round and transfer to a pan or baking sheet. If you like a thinner crust you can roll out to a 12" round.
Make dimples all over the dough with your fingertips and drizzle lightly with olive oil. Lay down a layer of cheese, and then add the mushrooms. I usually add a little more cheese over parts of the mushrooms, leaving at least half of them showing.
Bake the pizza for about 20 minutes, or until the crust is golden browned and everything is melted and sizzling. Serve right away.
Don't overload your pizza with too many toppings or the crust won't get a chance to cook through and may become soggy.
Be sure your oven is at the right temperature, pizza dough needs a high heat to cook properly.
https://theviewfromgreatisland.com/quick-mushroom-and-ham-pizza-recipe/ January 7, 2017