Ham-shroom & onion pizza

Ham-shroom & onion pizza

It didn’t occur to me how expensive cheese and other dairy products were in Singapore until I went out looking for mozzarella for our homemade pizza. At $3-4 per 100 gms, it was definitely a pricey item. Funny how I never noticed in the past when I was in Malaysia but then again, I wasn’t making pizzas from scratch then. In Switzerland and especially France, dollar to dollar, cheese was as cheap as milk per cut and not per 100 gms. Hai, I’m definitely missing Europe more and more.

No, getting people to ship cheese over or shipping it myself (getting moving quotes can be a pain) isn’t going to cut it. The cheese would probably be dead by the time it arrives here.

So due to climbing prices, we had to make do with as little as we could – sorry la but we aren’t exactly swimming in gold. A couple slices of smoked pork belly, plenty of mushrooms, some onions on top of some yummy pizza sauce that came in a can (courtesy of Carrefour) and a couple of thinly sliced mozzarella slices later, we got some square pizza for dinner. It was way too much though – two pizzas, that is – so the next time, I’ll be halving the dough recipe. Otherwise, this was quite yummy; the pizza sauce turned out to be a big surprise and a yummy addition to our shopping list.

Next time, there’ll be some capsicums, more mushrooms, ham and onions plus maybe…just maybe some dark olives? Hm, we’ll see.

And oh, I reckon my tabletop oven is slowly but surely getting good at churning out some yummy food! 🙂

You may also like


  1. Hi, Mabel! If you do not have the time to make the base of the pizza, try using Lebanese Bread to substitute. It comes out nice and crispy! Yums…

    Mabel Reply:

    Hey, thanks for the suggestion! It’s quite easy to make the base – I just use my bread machine! 🙂

  2. I know! In Malaysia, cheese is such a luxury. I’m contemplating making my own ricotta. Mozerella needs rennet and some buttermilk, I think, so until I source them out, I might start making ricotta soon. I’ll only need 1 gallon of fresh full cream milk, lemon juice and salt. Simple enough. And maybe I might add some spices once I get confident enough. Might be a choice for you too!

    Mabel Reply:

    I’m contemplating on starting with yoghurt as it’s easier. Cheese…hmm…need to see how it goes first. :p

Leave a Reply

Your email address will not be published. Required fields are marked *