1 12” thin-crust pizza dough, docked
¼ c. spicy barbecue sauce
½ c. pineapple, ¼” diced and grilled
¼ c. green onions, chopped
1 c. quartered ham
Directions (for one pizza)
Place dough on an oiled pizza screen. Spread spicy barbecue sauce evenly across the dough, leaving a ½” border along the edge. Top with mozzarella cheese, pineapple, green onions and quartered ham. Bake at 425°F for 10 to 12 minutes or until the crust is golden brown and the cheese is melted.
Jamming On Ham
The common pig may not look like much—always snorting and snuffling and wallowing in mud—but without it, pizza as we know it wouldn’t be nearly as good. The sweet, salty, smoky flavor of a well-prepared ham lends itself perfectly to the pizza palette. Not to mention that ham and cheese go together like yin and yang (or maybe Thelma and Louise). Here are some examples of how pizzerias across the United States are using ham in unforgettable pizza topping combinations:
One of the charcoal-grilled pies at Cambridge 1 (cambridge1.us) in Cambridge, Massachusetts, features Black Forest ham, manchego cheese and hot cherry peppers.
The Capocollo at Crust (crusttremont.com) in Cleveland, Ohio, is topped with Italian cured ham, smoked mozzarella, fresh garlic, red pepper flakes, roasted tomatoes, fresh basil, Pecorino Romano and a drizzle of extra-virgin olive oil.
Roman-style pizza dominates the menu at Pizzarium (pizzarium-us.com) in Miami, where a huge slice of Capricciosa boasts smoked ham, olives, artichoke hearts, mushrooms and mozzarella cheese.
At Brick & Fire (spris.cc) in Orlando, the Cure 81 Ham & Swiss is good for what ails you, thanks to a flavor-packed combination of ham, Gruyere, tomatoes, baby greens, garlic olive oil and garlic mayo.