White Flatbread Pizza with Ham and Mushrooms
Made with any cooked flatbread, bought or homemade, this easy individual pizza is topped with a simple white sauce, garlicky mushrooms, ham, and cheese.
The recipe makes enough white sauce for 2 small pizzas, but the remaining half will keep for 2 days in the fridge or can be frozen. Alternatively, double the rest of the ingredients and make 2 pizzas.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 1 flatbread (see Recipe Notes)
- olive oil
- 30 g ham (roughly chopped or torn)
- 40 g grated cheese (e.g. Cheddar, gruyere, Mozzarella)
- chilli/red pepper flakes (optional)
- A few basil leaves, torn if large (optional)
For the white sauce
- 20 g butter
- 20 g plain flour
- 120 ml milk
- 10 g Parmesan cheese, finely grated (optional)
- salt and black pepper
For the mushrooms
- 10 g butter
- 1 tsp olive oil
- 50 g mushrooms, sliced medium (weight after preparation)
- 1 large pinch dried oregano
- salt and black pepper
- 1 large clove garlic (finely chopped)
Instructions
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Preheat your oven to 220°C /200° Fan /Gas 7 /425° F with a shelf positioned above the middle and a baking tray/pizza pan on it.
Tip: can also be cooked in an air fryer if large enough.
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Make the white sauce
Put the butter in a small saucepan over medium-low heat.
When the butter's melted, take off the heat and whisk in the flour until combined with no lumps. Put back on the heat and keep briskly whisking. Cook for 2 minutes then take off the heat again.
Gradually add the milk, whisking all the time, to create a smooth sauce. Put back on the heat and cook for 3 - 4 minutes, whisking, until thick and with no raw flour taste. Note: don't worry that it's too thick: this white sauce is meant to be spreadable.
Off the heat, stir in the Parmesan if using and season with a little salt and pepper.
Set aside.
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Cook the mushrooms
Put the 10 g of butter plus 1 tsp of olive oil in a small frying pan and heat to medium.
Put in the sliced mushrooms and season with the oregano plus a little salt and black pepper. Sauté until the mushrooms are just cooked, adding the chopped garlic after 2 - 3 minutes.
Take off the heat and set aside.
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Put the flatbread on a board (this will make it easier to transfer to the preheated tray) and brush a little olive oil all around the outside edge.
Spread one half of the white sauce over the flatbread, leaving the oiled edge bare.
Tip: the remaining sauce can be stored in the fridge for 2 days or frozen.
Lay the cooked mushrooms over the sauce, including any cooking juices from the pan.
Lay the pieces of ham over the mushrooms.
Scatter the cheese over the mushrooms, grind over some black pepper plus the optional chilli/red pepper flakes if using.
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Take the preheated baking tray/pizza pan out of the oven, slide the flatbread off its board and onto it.
Bake for 8 - 12 minutes or until the flatbread is crispy and the cheese melted.
Tip: it's likely to take a few minutes less in an air fryer.
Cut into quarters and serve straight away with basil leaves sprinkled over.
Recipe Notes
Flatbreads. Almost any cooked flatbread can be used in this recipe, either bought or homemade. The thinner the flatbread, the crispier the pizza will be and the quicker it's likely to be ready to eat.
Both the yeast-free homemade flatbreads below are ideal: make and cook as per the recipes before adding the flatbread pizza topping.