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Ham and Swiss Mushroom Pizza

0 Ratings
0 Comments
  • Prep 10 min
  • Total 25 min
  • Servings 12

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

Girl Who Ate Everything
January 1, 2015

Ingredients

1
(13.8-oz.) can Pillsbury™ refrigerated pizza crust
1/3
cup mayonnaise or salad dressing
2
teaspoons poppy seed
2
teaspoons purchased horseradish sauce or prepared horseradish
1
teaspoon prepared mustard
1/3
cup green bell pepper strips (1x1/4-inch)
1/4
cup chopped onion
2
cups diced cooked ham
1
(4.5-oz.) jar sliced mushrooms, drained
8
ounces (2 cups) shredded Swiss cheese
1/4
cup grated Parmesan cheese

Steps

Hide Images
  • 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.
 

Nutrition Information

 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!

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