Ham Pizza Food

HAM AND PINEAPPLE PIZZA

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.

HAM PIZZA

Steps:

• For the pizza bases, crumble the yeast into a bowl and mix with the sugar and 200 ml of lukewarm water (approximately 3/4 cup). Add to the flour along with the olive oil and salt and knead into a smooth dough. Cover and leave to rise for about 1 hour in a warm place.
• Preheat the oven to 220°C (approximately 425ºF).
• Divide the dough into 4 balls and roll them out on a floured surface into round bases of about 26 cm in diameter (approximately 10 inches). Place on 4 greased baking sheets, ensuring the pizza base are slightly thicker around the edges.
• For the topping, blanch and peel the tomatoes, quarter, core and finely dice. Season with salt and pepper and also sugar to taste. Distribute 3/4 of them over the pizza bases, along with the mozzarella.
• Shower with the grated cheese, scatter the remaining tomatoes and top with chopped ham. Season with oregano and drizzle with oil. Bake for about 25 minutes until golden brown. Serve immediately.

LEFTOVER HAM AND CHEESE PIZZA

Steps:

• Preheat oven to 475F. Lightly dust your counter-top in flour.
• Using a rolling pin, roll out your pizza dough until desired size and thickness is reached. Carefully transfer to pizza pan and adjust accordingly.
• Spread your sauce to about 1-inch from the edge of the pizza dough. That uncovered part will be your crust. Evenly spread out the ham and onion. Finish off with mozzarella cheese.
• Place into oven and bake for 15-17 minutes, or until mozzarella cheese is nicely browned and crust is golden.
• Allow to cool slightly before cutting!

GREEN EGGS AND HAM PIZZA

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with parchment paper. Divide the pizza dough into 4 pieces and roll each into a ball. Gently stretch each ball of dough into an 8-inch round, leaving a thicker crust around the edge; transfer to the prepared baking sheets. Prick the center of each dough round with a fork. Bake until lightly golden, about 10 minutes.
• Meanwhile, thinly slice the mozzarella and dice the ham.
• Brush the crusts with 2 tablespoons pesto, leaving a 1/2-inch border; top with the mozzarella and ham. Crack 1 egg on top of each pizza and return to the oven until the crust is browned and the egg whites are set but the yolks are still runny, 12 to 14 minutes. Top with the remaining 3 tablespoons pesto and sprinkle with Parmesan.

PIZZA WITH PINEAPPLE AND HAM

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.
• 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.

PINEAPPLE, HAM & BASIL PIZZA

Steps:

• Use a well-seasoned heavy cast iron skillet, at least 12" in diameter.
• Preheat oven to 450 F (very HOT).
• Toss grated mozzarella cheese with 2 tablespoons olive oil.
• Drizzle 2 tablespoons olive oil into skillet.
• Press dough into pan.
• Spread mozzarella over crust then follow in this order with: pineapple, ham, basil, walnuts, feta.
• Drizzle remaining 1 tablespoon of olive oil on top.
• Put into very hot preheated oven - bake for about 20 minutes.
• Use a spatula to lift edge of crust to check that it is golden and crisp.
• Remove when done to your liking, transfer to platter, slice and serve.

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 'N' CHEESE PIZZAS

Steps:

• Spread Alfredo sauce over pita breads. Top with Swiss cheese, ham, mozzarella cheese and chives. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted.

MOZZARELLA, HAM & PESTO PIZZAS

Steps:

• Turn the grill to high, put the pittas on the grill rack and heat for about a minute while you slice the mozzarella into five.
• Turn the pittas over and spread each one with 1 tsp pesto, then top with a mozzarella slice. Pile the ham on top, so it looks quite ruffled, then tear the final mozzarella slice into four, put it on top of the ham and grind over black pepper. Return to the grill for 3-4 minutes more until melted and starting to turn golden.

HAM AND SWISS PIZZA

Steps:

• Heat oven to 400ºF.
• Cook peppers and onions in medium skillet in small amount of boiling water 2 to 3 min. or until tender; drain. Stir in mustard and basil.
• Place crust on lightly greased baking sheet; top with pepper mixture, ham and Swiss cheese.
• Bake 8 to 10 min. or until cheese is melted and pizza is heated through.