Recipe: Smoked Ham, Mushroom and Sage Pizza from New Pizza by Steve Manfredi »

Heralding a new tastier, healthier era in pizzas

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Smoked Ham Mushroom Sage

Smoked Ham Mushroom Sage [©Murdoch Books]

<i>New Pizza</i> by Steve Manfredi


Pizza, it's very popular as fast food but possibly (read probably) not always been the healthiest option. But this favourite is evolving into something better that is both tastier and healthier. Heralding that evolution is Stefano Manfredi with his book, New Pizza.

Award-winning Italian-born chef Stefano takes pizza back to its roots but steps it forward too, with an interesting and diverse array of toppings, classical and modern.

These simple yet flavoursome taste combinations atop his his perfect pizza base will take your views of pizza to a whole new level!

Stefano writes:

This is a lovely combination of flavours, especially between the smoked leg ham and the sage. Don’t buy pre-packaged ham, but rather have it sliced off the bone and ask for it a little thicker for texture.

Ingredients Makes one 30 cm (12 inch) pizza:

  • 250 g (9 oz) ball of basic pizza dough (see link below for recipe)
  • 50 ml (2 floz/¼ cup) extra virgin olive oil, for frying, plus 1 tablespoon for drizzling
  • 12 large fresh sage leaves
  • 80 g (3 oz/ 1/8 cup) tinned San Marzano whole peeled tomatoes
  • 100 g (3½ oz) fior di latte mozzarella
  • 90 g (3½ oz) smoked leg ham, sliced off the bone
  • 90 g (3½ oz/1 cup) thinly sliced button or small cap mushrooms
  • Sea salt and freshly ground black pepper


Place a large tile in your oven for the pizza, then preheat to full heat (without using any fan-forced function) for at least 20 minutes [Ed: see link to dough recipe below for cooking instructions]. Heat the extra virgin olive oil in a small saucepan and fry the sage leaves until crisp. Remove from the oil and drain on some paper towel.

Hand squeeze the tomatoes; it doesn’t matter if there are pieces left and they’re not completely uniform. Spread the squeezed tomato onto the  shaped pizza base, leaving the edges clear to about 3–4 cm (1½ inches).

Thinly slice the mozzarella and scatter evenly, here and there, on the tomato. Scatter the ham and mushrooms evenly over the pizza. Season with a little salt and a couple of turns of the pepper mill and cook in the oven for 3–5 minutes until cooked, turning to get an even colour.

Once out of the oven, drizzle with the remaining olive oil and scatter the fried sage on top.

Here are Stefano's step by step instructions for creating and cooking the perfect pizza base »


This recipe is from New Pizza by Stefano Manfredi and is reproduced with the kind permission of the publisher.

New Pizza by Steve Manfredi is published by Murdoch Books (Sydney, NSW; Aug 2017; Hb; 248 pp; RRP A$39.99). It is available directly from the publishers and at good bookstores nationally .

It can also be found to purchase online via »

See links below for more information and recipes from New Pizza

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