Ham & Pineapple Pizza
We wanted to put a twist on the classic (but often debated!) ham & pineapple pizza.
- Recommended Oven
- Arc XL, Arc, Dome, Roccbox, Tread
- Prep Time
- 30 minutes
- Cook Time
- 2 minutes
Ingredients
- Serves
- 1-2
Recommended Equipment
-
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Instructions
Prevent your screen from going dark as you follow along.
For the crispy prosciutto
Step 1
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.
Step 2
Cook for 15-18 minutes or until crispy. Remove the ham and lay on kitchen towel to cool until required.
For the pineapple puree
Step 1
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.
Step 2
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)
For the pizza
Step 1
Open your dough ball into a pizza skin and top with the tomato sauce and cheese and bake. Once your Gozney oven is up to temperature, place the pizza inside the oven and cook!
Step 2
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!
