Name: Homemade Thin Crust Pizza with Ham, Olives, and Mozzarella Balls
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 teaspoon active dry yeast; 1/2 cup warm water; 1 tablespoon olive oil; 1/3 cup pizza sauce; 3 oz sliced ham, torn into bite-sized pieces; 1/4 cup black olives, sliced; 4 oz fresh mozzarella balls (bocconcini), halved; 1/2 teaspoon dried oregano; 1 tablespoon olive oil (for brushing crust); Optional: fresh basil leaves for garnish

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This homemade thin crust pizza is a flavorful and crispy delight, topped with savory ham, briny olives, and creamy mozzarella balls. Baked to perfection in your home oven, it delivers authentic pizzeria-style results with minimal effort.

Why You’ll Love This Recipe

This pizza offers the perfect balance of crispiness, saltiness, and creaminess. The thin crust allows the toppings to shine, while the combination of ham, olives, and fresh mozzarella gives it a gourmet edge. It’s easy to customize, quick to bake, and ideal for both weeknight dinners and casual entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:
• All-purpose or bread flour
• Active dry yeast
• Warm water
• Olive oil
• Salt
• Sugar

For the toppings:
• Tomato sauce (pizza or marinara)
• Thinly sliced ham
• Pitted black or green olives, sliced
• Fresh mozzarella balls (bocconcini or ciliegine)
• Dried oregano or Italian seasoning
• Olive oil (for drizzling)
• Optional: chili flakes, fresh basil

Directions

In a mixing bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Mix and knead until smooth and elastic (about 5–7 minutes).
Cover and let the dough rise for 1 hour, or until doubled in size.
Preheat oven to 475 °F (245 °C). Place a pizza stone or baking sheet inside to heat.
Roll out the dough on a floured surface into a thin circle or rectangle.
Transfer to a sheet of parchment paper. Spread a thin layer of tomato sauce over the dough.
Top with slices of ham, olives, and scattered mozzarella balls. Sprinkle with oregano.
Slide the parchment and pizza onto the preheated stone or tray.
Bake for 10–12 minutes, or until the crust is golden and crisp, and the cheese is bubbling.
Drizzle with olive oil and garnish with fresh basil or chili flakes before serving.

Servings and Timing

Servings: 2–3 (1 medium pizza)
Prep time: 20 minutes (plus 1 hour rise time)
Cook time: 12 minutes
Total time: 1 hour 32 minutes

Variations

Use prosciutto or pancetta instead of regular ham.
Add mushrooms, red onion, or arugula for extra toppings.
Swap tomato sauce for pesto or garlic cream sauce.
Use a gluten-free pizza dough or pre-made flatbread.
Try sun-dried tomatoes or capers for more Mediterranean flavor.

Storage/reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 °F (190 °C) oven or in a skillet over low heat until the crust is crisp and the cheese is melted. Avoid microwaving, as it can make the crust soggy.

FAQs

Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling out.

Can I use store-bought dough?

Absolutely. Many grocery stores offer fresh or frozen pizza dough for convenience.

What type of ham works best?

Thinly sliced deli ham, cooked ham, or even smoked ham work well. Prosciutto adds an elegant touch.

Do I need a pizza stone?

No, but a preheated baking sheet or pizza steel helps achieve a crisp bottom crust.

Can I make the crust thinner or thicker?

Yes. Roll the dough thinner for extra crispiness or leave it slightly thicker for a chewy finish.

Are fresh mozzarella balls necessary?

They’re preferred for their creamy texture, but shredded mozzarella or slices will also work.

Should I pre-bake the crust?

For very wet toppings, pre-baking for 3–5 minutes helps prevent sogginess, but it’s not essential for this recipe.

How do I keep the crust from getting soggy?

Use a thin layer of sauce and avoid overloading toppings. Baking at a high temperature also helps.

Can I freeze the pizza?

Yes, you can freeze the unbaked assembled pizza or leftover slices. Bake from frozen or thaw overnight before reheating.

Can I make it vegetarian?

Of course. Omit the ham and add more vegetables or plant-based toppings.

Conclusion

Homemade thin crust pizza with ham, olives, and mozzarella balls is a delicious way to enjoy artisan-style pizza at home. It’s quick, adaptable, and deeply satisfying, making it perfect for pizza night or any day of the week. Let me know when you’re ready for the next article.

Homemade Thin Crust Pizza with Ham, Olives, and Mozzarella Balls

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A crisp and flavorful homemade thin crust pizza topped with savory ham, briny black olives, and creamy mozzarella balls, perfect for pizza night or casual entertaining.

Author: Emma Harper
Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: 1 12-inch pizza (2–3 servings) 1x
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Halal

Instructions

In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Stir in flour, salt, and 1 tablespoon olive oil. Knead for 5–7 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat.
Punch down dough and roll out on a floured surface into a very thin 12-inch circle.
Carefully transfer dough to a piece of parchment paper. Spread pizza sauce evenly over the crust.
Top with ham, black olives, and halved mozzarella balls. Sprinkle with oregano and brush edges with olive oil.
Transfer pizza with parchment onto the hot stone or baking sheet. Bake for 10–12 minutes or until crust is golden and cheese is bubbling.
Remove from oven and garnish with fresh basil if desired. Slice and serve immediately.

Notes

Use a pizza stone for a crisper crust.
For extra flavor, infuse the olive oil with garlic before brushing on the crust.
Swap ham for prosciutto or salami for variation.
Dough can be made ahead and refrigerated overnight.