Name: Pizza Cardinale – simple homemade pizza with ham and cheese
Total time: 60 min
Yield: 2 servings
Ingredients: Batter; 350 g plain wheat flour (type 00 or all-purpose); 220 ml lukewarm water; 7 g dried yeast (1 packet); 5 g granulated sugar (1 teaspoon to start the yeast); 8 g salt (about 1 1/2 teaspoons); 20 ml olive oil (for the dough); a little flour for dusting; Tomato base; 150 g tomato passata or crushed tomatoes; 10 g tomato paste (for a stronger flavor, optional); 5 ml olive oil; 3 g dried oregano; 2 g dried basil (optional); 3 g soli; 1 pinch of freshly ground pepper; Topping; 200 g grated mozzarella (or a mozzarella + eidam mix); 120 g quality ham (slices, cut into strips); 20 g Parmesan or another hard cheese for sprinkling (optional); 5 ml olive oil (for drizzling before baking); 3 g dried oregano for sprinkling (on top)

Pizza Cardinale – simple homemade pizza with ham and cheese

Pizza Cardinale is a “safe bet” – tomato base, quality ham, a generous layer of cheese and crispy edges. No complicated combinations, just a clean classic flavor loved by kids and adults. This is a homemade version you can easily make after work: simple dough, short rise, a few toppings and in minutes in a hot oven you have a pizza that tastes different from a frozen product yet won’t kill your time or budget.

⏱ 60 min● medium♨ 2 servings

Step by step

Instructions

0 z 9

1Step 1Start with the dough. Pour lukewarm water into a small bowl, add sugar and instant yeast, stir and let stand for 5–10 minutes until bubbles and a light foam form on the surface – the yeast will wake up and the dough will rise better.
2Step 2Pour the flour and salt into a large bowl, mix, and make a well in the center. Pour the activated yeast and olive oil into it. Begin stirring with a spoon from the center outward, gradually incorporating the flour until a soft dough forms that starts to pull away from the sides of the bowl.
3Step 3Transfer the dough to a lightly floured work surface and knead for about 5–7 minutes until smooth, elastic, and no longer sticky. Add only a minimal amount of flour if needed – the softer the dough you can handle, the better the pizza will be. Shape the dough into a ball, place it back in the bowl, cover with a cloth and let rise in a warm place for about 20 minutes.
4Step 4Meanwhile, prepare the tomato base. In a bowl mix passata or tomato paste, olive oil, oregano, basil, salt, pepper and a pinch of sugar if you need to cut the acidity. Stir everything, taste and adjust to your liking – the sauce should be bold, since it will be spread in a thin layer on the dough.
5Step 5Cut the ham into strips and grate the cheese if it’s not already grated. Preheat the oven to 230–250 °C – ideally it should be fully hot before the pizza goes in. You can preheat a baking sheet in the oven (if using parchment, stretch the dough on the paper outside the oven and then transfer both paper and dough onto the hot sheet).
6Step 6Divide the risen dough into two portions (for 2 round pizzas) or leave it whole for one larger sheet pizza. On a floured surface roll out the dough or stretch it with your fingers from the center toward the edges to the desired shape – keep the edges slightly thicker and the center thinner. Transfer the dough to a baking sheet or onto the paper.
7Step 7Spread the tomato base over the dough – not all the way to the edge, leave about 1 cm free around the border. Sprinkle about two-thirds of the grated mozzarella, distribute the ham evenly and top with the remaining mozzarella. If you like, add a little Parmesan and lightly drizzle the pizza with olive oil. Finally, sprinkle with dried oregano.
8Step 8Place the pizza in the preheated oven and bake for about 10–15 minutes, depending on oven power and dough thickness. Watch for two signals: the cheese must be melted and slightly golden in places, and the crust should be nicely puffed and browned. If you bake on a stone or a very hot tray, it will be done sooner.
9Step 9Remove the finished pizza from the oven, let it rest for 2–3 minutes (the cheese will set slightly and won’t immediately run off), then cut it into triangles or squares. Serve hot – on its own, with a salad, or as the main course for a family movie night.

Kitchen tip

If you want even better dough next time, prepare it in advance. Make it in the evening, put it in a bowl or container in the fridge and let it slowly rise overnight. The next day take it out about 30 minutes before baking to come to room temperature, then work with it the same way. The flavor will be fuller, the dough more elastic and the cut will look almost pizzeria-quality.

Customize this recipe

Variants and alternatives

Cardinale with mushrooms: add a few thin slices of mushrooms to the ham – the flavor will be richer, but it will still be a “mild” pizza, not a heavy overload.

Approximate per serving

Nutritional values

Energie730 kcalProteins34 gSacharidy90 gTuky25 g

Pizza Cardinale – simple homemade pizza with ham and cheese

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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