Ham Cheese And Tomato Pizza Food

HAM AND CHEESE PIZZA

Steps:

• Preheat oven to 500°F.
• Heat 1 teaspoon oil in a large skillet over medium-high. Add spinach; cook 3 minutes or until completely wilted, stirring frequently. Remove from heat.
• Place pizza crust on a sheet of parchment paper; spread marinara sauce evenly over crust. Arrange spinach, ham, cheddar, and mozzarella evenly over sauce. Place pizza on parchment directly on oven rack; bake at 500°F for 9 minutes or until cheese melts and begins to brown. Remove from oven. Top with apple and peppers; drizzle with remaining 2 teaspoons oil. Cut into 8 wedges.

HAM, SPINACH AND POTATO PIZZA

Steps:

• For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
• Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
• Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
• For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
• Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
• Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!

MACARONI WITH HAM AND CHEESE DELUXE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a Dutch oven over medium heat. Cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.
• Stir cooked macaroni, ham, Monterey Jack cheese, hot pepper Jack cheese, and 2 ounces sharp white Cheddar cheese into onion mixture until well blended.
• Gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
• Stir tomato wedges into casserole. Top with 6 ounces sharp white Cheddar cheese.
• Bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.

TOMATO, HAM AND CHEESE BAKE

Steps:

• Preheat oven to 375°F.
• Combine ham, mayo, and parsley.
• In a separate bowl, combine breadcrumbs, cheese and melted butter.
• In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
• Repeat process, creating 2 more layers.
• Bake 45-50 minutes until golden brown and bubbling.
• Let sit 10 minutes before serving.

HAM, CHEESE, AND TOMATO PIZZA

Steps:

• Spread the sauce over the pizza crust.
• Combine cheeses in a small bowl, and scatter a little over the sauce.
• Scatter the ham and onion over the pizza, then arrange the tomato.
• Sprinkle with basil, and top with remaining cheese.
• Bake at 180C for 20 minutes or until cheese is melted and bubbly, and base is cooked.

EASIEST EVER HAM AND CHEESE PIZZA SCROLLS

Steps:

• preheat oven to 200 degrees
• Spread the puff pastry with the tomato paste, then the herbs.
• Cover with the ham and cheese and roll up like scrolls.
• Cut into 2 cm wide rounds.
• Space out on a baking tray lined with baking paper or a silicone liner.
• Bake for 15 minutes at 200 degrees.

CHEESE STRATA WITH HAM AND TOMATOES

Steps:

• Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
• In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the ham, tomatoes, parsley, and chives.
• To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture. Repeat. Top with a final layer of bread and remaining cheese.
• Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
• Yield: 6 to 8 servings
• Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet. Sprinkle with the salt. Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
• If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days. Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
• Yield: about 2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

HAM AND EGG PIZZA

Steps:

• In a large skillet, saute the ham, water chestnuts, olives and onions in butter until heated through. In a large bowl, whisk the eggs, water, salt and pepper; add to skillet. Cook over medium heat until eggs begin to set, stirring occasionally., Place crust on a pizza pan or baking sheet; top with egg mixture. Sprinkle with tomato and cheeses. Bake at 425° for 7-10 minutes or until cheese is melted.

HAM & RICOTTA PIZZAS WITH PESTO

Steps:

• Heat oven to 220C/200C fan/gas 7. Place a flat baking sheet in the oven to heat up. Spread 2 tbsp tomato sauce on each pizza base. Carefully slide the bases onto the baking sheet and cook following pack instructions.
• Five mins before the cooking time is up, scatter over the ham, dot the ricotta on top in spoonfuls and continue cooking. Season and drizzle the pesto over each pizza.

HAM AND MUSHROOM PIZZA RECIPE

Steps:

• Sift the flour into a bowl and stir in the yeast and salt. Add the water and mix to a soft dough. Turn onto a floured surface and knead for 5 mins until the dough is smooth and elastic.
• Place the dough in a greased bowl and cover with cling film. Leave in a warm place until the dough has doubled in size (about 1 hr).
• Preheat the oven to 220°C/425°F/Gas Mark 7. Punch the risen dough to knock out the large air bubbles and knead for 1 min. Roll the dough out to a 25cm circle and place on a large baking sheet.
• Spread the tomato paste over the base leaving a 2cm border. Top with the mozzarella cheese and scatter over the mushrooms, ham and pepper. Drizzle with the olive oil.
• Bake for 12-15 mins until the base is crisp and the mozzarella is melted and golden.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
• Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.