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Ham & Pineapple Pizza

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We wanted to put a twist on the classic (but often debated!) ham & pineapple pizza by making 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 line a baking tray with parchment paper before carefully laying the slices of prosciutto over the top.
  • Ensure the slices 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 caramelise.
  • Transfer to a blender and blitz 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 like a circular patten so every slice gets an even amount!) and crunch over 2 slices of the crispy ham before slicing and getting stuck in!
Serves
1-2
Oven Temp.
450
Ingredients
  • 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
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