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!
1 x 230g Dough Ball
35g Tomato Sauce
20g Grated Mozzarella
For the pineapple puree;
1 Pineapple, peeled and finely diced
1 Chilli, deseeded and chopped
25g Castor Sugar
1 Tsp Sherry Vinegar
For the crispy prosciutto;
6 Slices Prosciutto