The stuffed pizza with ricotta and ham is delicious freshly made hot, but also at room temperature, it’s perfect to take on a picnic, to the office, or for a tasty break at any time of the day. In fact, we often eat it as a snack or to tide us over.
An dough that you prepare in the morning to bake in the evening or the evening before and let it mature in the fridge until the next morning. This way, your stuffed pizza will be even lighter, and the dough with little yeast won’t make you feel heavy.
Curious? Let’s find out right after the photo, as always, how to make the stuffed pizza with ricotta and ham!!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the stuffed pizza with ricotta and ham
- 3 cups all-purpose flour
- 2 tsp fresh yeast
- 3/4 cup water
- 3/4 tsp salt
- 1 pinch sugar
- 1 1/4 cups ricotta
- 1 egg
- 3.5 oz cooked ham
- 1 cup mozzarella
- 1 oz green olives
- 1/2 cup tomato sauce
- 3 pinches salt
- 1 tsp dried oregano
Tools
- 1 Bowl
- 1 Kitchen scale
Preparation of stuffed pizza with ricotta and ham
Prepare the stuffed pizza with ricotta and ham starting in the morning with the dough, then knead with a stand mixer, dough mixer, or even by hand.
Dissolve the yeast with the sugar in a glass with a little water taken from the total.
Mix the dissolved yeast with the flour and gradually add the water, if kneading by hand, do it for a long time.
If using a stand mixer or dough mixer, you’ll know the dough is ready when it clings to the hook.
Take the dough and place it in a large bowl, cover with plastic wrap and let it rise in a warm place from morning until evening.
Once the dough has risen, prepare the filling, then work the ricotta and the egg, season with salt and pepper if you like.
Divide the dough into two parts, making one larger than the other, then place the larger dough in a pizza pan, spreading it with your fingertips.
Fill with the ricotta mixture, break the cooked ham with your hands and distribute it evenly.
Complete with the olives cut into pieces and 2 oz of mozzarella (taken from the total) cut into pieces.
Cover with the remaining dough that you have rolled out on the floured work surface.
Cover with a cloth and let rise for another 2 hours.
Season the tomato sauce with salt and oregano.
Preheat the oven to 430°F in static mode and break the remaining mozzarella into pieces.
Spread the surface of the stuffed pizza with the tomato and distribute the mozzarella.
Bake the stuffed pizza for at least 25 minutes, checking the level of browning on the surface.
How to store the stuffed pizza with ricotta and ham
The stuffed pizza can be stored in the refrigerator for 2 days in an airtight container.
You can freeze the pizza, even divided into portions, and then let it defrost at room temperature.
Other recipes
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