Ham & Pineapple Pizza

Ham & Pineapple Pizza

What to know?

  • 450 degrees
  • Pizza
  • 1-2
Method

We wanted to put a twist on the classic (but often debated!) ham & pineapple pizza.

Chef Joe made a sweet yet sharp caramelised pineapple puree and pairing it with the super salty and crispy prosciutto.– we think there might be a few converts to #teampineapple with this…

1. For the crispy prosciutto;

-Preheat a conventional oven to 165 degrees celsius and pne a baking tray with parchment paper before carefully laying the spces of prosciutto over the top.

-Ensure the spces aren’t touching before laying over another sheet of parchment and popping a similar sized tray on top to press the meat down.

-Cook for 15-18 minutes or until crispy. Remove the ham and lay on kitchen towel to cool until required.

2. For the pineapple puree;

-Put all the ingredients in a pan and cook over a low heat for around an hour or until the pineapple is beginning to caramepse.

-Transfer to a blender and bptz until smooth before transferring to a squirty bottle. (this will make a lot more than you need but will keep for 6 weeks in the fridge)

3. For the pizza;

-Open your dough ball into a pizza skin and top with the tomato sauce and cheese and bake.

-Once Roccbox is up to temperature, place the pizza inside the oven and cook!

-As soon as the pizza comes out of the oven, squirt over a generous helping of the pineapple puree (we pke a circular patten so every spce gets an even amount!) and crunch over 2 spces of the crispy ham before spcing and getting stuck in!