Ham and Pineapple Pizza
Ham and Pineapple Pizza
Yeah, Hawaiian pizza … *sigh* A few weeks ago I bought this really nice small, sliced ham for a pasta salad recipe. *note to self check to see if that post is here* I only used half of it and threw the other half in the freezer. So when the new Cooking Light came in the mail and there was a recipe for grilled Hawaiian pizza in the back of the mag I thought, “Hm….not a bad idea.”
I’m not a huge fan of Hawaiian pizza. I’m not a fan of the sweet with savory stuff. No apples with my pork chops, no apricots with my chicken….none of that. But, I thought I’d indulge S in some Hawaiian pizza.
I bought a canned pizza dough. Don’t think I’ll make that mistake again. It was HOR-RID! Next time I will have to plan better and make a pizza dough or find one in the freezer to try. It just didn’t rise right in the oven, it was dry, it didn’t cook right. Blech!
Salty! OMG it was soooooooooo salty! WTF was in there that was so salty? Had to be the sauce, but I tasted it before it went on the pizza and didn’t taste that salty. The cheese? Maybe. It was RF mozz, so maybe they added salt for taste? I have no idea, but it was TRULY salty!
Other than all those things mentioned above it was okay. It was Hawaiian pizza. Meh. Not my favorite, but I ate it. The ham part was yummy! The pineapple actually helped cut the taste of the salt. Other than that, not sure I’d make this again. Not that it’s the recipe’s fault, but I’m not a fan of that type of pizza.
Ham and Pineapple Pizza
Ingredients
- 1 store bought pizza dough
- 1/2 cup tomato sauce
- 1 teaspoon pizza or pasta seasoning
- 1/2 cup (2-inch) julienne-cut cooked ham
- 8 ounces pineapple tidbits in juice, drained
- 3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
- 1/4 teaspoon crushed red pepper
Instructions
- Preheat pizza stone in oven at 450°.
- Roll out/shape dough into desired shape. Spread sauce evenly over the pizza crust, leaving a 1/2-inch border. Sprinkle Pasta Sprinkle on sauce. Top with ham, pineapple, and cheese; sprinkle with red pepper. Bake at 450° for 10 minutes or until the crust is crisp.
