HAM AND PINEAPPLE PIZZA
Make and share this Ham and Pineapple Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 25m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Brush pizza crust with olive oil, and spread pizza sauce evenly over crust.
- Top sauce evenly with ham and pineapple; sprinkle with cheeses.
- Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.
PINEAPPLE HAM PIZZAS
In Alum Creek, West Virginia, Vicky Priestley recommends whipping up these barbecue Hawaiian pizzas as a quick after-school snack. Prepared on English muffins, the cheesy pizzas are something that kids of all ages enjoy.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 pizzas.
Number Of Ingredients 5
Steps:
- Place English muffins cut side up on a broiler pan. Spread with barbecue sauce; top with ham, pineapple and cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
PIZZA WITH PINEAPPLE AND HAM
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.
- Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then add the cheese, ham, pineapple, and bacon.
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- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
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