Late Night Delight

If your idea of pizza is something eaten at 3am after a big night, why not try something slightly more authentic.

Double-smoked ham pizza

2 tbsp olive oil
150g (5½ oz) small field mushrooms, thinly sliced
2 tbsp balsamic vinegar
2 tbsp caster (superfine) sugar
Coarse semolina, for dusting
1 quantity pizza dough
½ quantity basic pizza sauce
2 tbsp chopped flat-leaf (Italian) parsley
75g (2½ oz or ½ cup) grated mozzarella cheese
70g (2½ oz or ½ cup) torn double-smoked ham
30g (1 oz) taleggio cheese

1. Heat the olive oil in a heavy-based frying pan over high heat, add the mushrooms and cook for 4–5 mins, or until golden. Remove from the heat and season to taste.

2. Meanwhile, put the balsamic vinegar and sugar in a small saucepan and simmer over low heat until reduced by two-thirds. Remove from the heat and set aside.

3. Place a pizza stone or heavy-based oven tray in oven and preheat to 250°C (500°F/gas 9).

4. Lightly dust your workbench with semolina, then roll out the dough into a 30cm (12-inch) round. Place on a pizza tray and prick all over with a fork. Spread the pizza sauce over the base, then scatter with parsley, mozzarella, mushrooms and ham in that order.

5. Tear the taleggio into small pieces and scatter over the top, then place the tray on the preheated stone or tray and bake for 5–6 mins, or until the base is golden and crisp. Remove from the oven, drizzle with the reduced balsamic vinegar and serve.