Stuffed Pizza with ham and cheese

Are you planning a nice little party for adults and children, and want to make sure that your event can provide that little bit of something extra special that everyone can eat with their fingers, without getting in the way of the general hilarity, and which is genuinely homemade as expected by the guests at such parties? Well, you might be inspired by our recipe today which, as well as being irresistible, is not particularly difficult to make, will suit the occasion perfectly and will ensure everyone present is absolutely satisfied - a lovely pizza stuffed with loads of cheese and ham: a taste explosion! Follow our recipe and you will get a really soft pizza, ideal for lovers of the focaccia bread, with a filling that literally melts in your mouth. Are you ready for a great success? Fire up the stove: the feast is about to begin!


  • Italian 00 flour 500 grams
  • brewer's yeast 25 grams
  • sugar 2 teaspoons of sugar
  • salt 1 teaspoon of salt
  • milk 360 millilitres Tepid
  • cooked ham 150 grams
  • cheese 100 grams In slices
  • butter 60 grams
150 minutes Total time
20 minutes Active time
Serves 4 persons
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Start by putting the milk on the stove to warm up slightly. Remove it from the heat and dissolve a packet of yeast in it. Mix well, then add the sugar. Put the flour in a food processor or in a bowl, and add the butter and milk. Lastly add salt and knead well. Leave the dough to rise for at least a couple of hours. When the dough has doubled in volume, divide it into two parts. Roll out the first piece of dough and place in a baking tray lined with baking parchment. Put a layer of ham, then cheese, then another layer of ham. Roll out the second piece of dough and place on the top. Brush with milk. Bake at 200°C in a fan oven for 20 minutes. This stuffed pizza is delicious both served hot and enjoyed the next day.

If you are a real aficionado of pizzas, you could use some cooked ham ‘di Praga’ with some excellent provolone cheese.
Our pizza stuffed with ham and cheese turns out softer because we use milk instead of water and oil.

Step by step

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