Ham & Pineapple Pizza

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

Prep Time
PT30M
Cook Time
PT2M
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Ingredients

1 x 230g Dough Ball35g Tomato Sauce20g Grated MozzarellaFor the pineapple puree;1 Pineapple, peeled and finely diced1 Chilli, deseeded and chopped25g Castor Sugar1 Tsp Sherry VinegarFor the crispy prosciutto;6 Slices Prosciutto

Instructions

Prevent your screen from going dark as you follow along.

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…

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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!

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