I like this pizza so much, that I once submitted this recipe to Gordon Ramsay.
Growing up, the idea of ham and pineapple on a pizza sounded ridiculous and possibly even gross. But I was dead wrong. But Hawaiian pizza shouldn’t just be stuck with those two ingredients. So here’s a bunch of them on top of a delicious pizza of mozzarella and goat cheeses.
With a free eight pound ham I got from the Acme for spending a king’s ransom over the course of three months, I need to find a bunch of ways to use some pig. And while I’ve been craving Hawaiian pizza for quite a bit. Rather than do a pizza of ham and pineapple, I did a little research on Hawaiian flavors that I think would come together for this dish. And nothing disappointed.
The most important tip I can give with this recipe is to drain everything once or twice. Stay with me here.
Drain the pineapple on paper towels. This is going to take a few plies because pineapple is naturally juicy, and if you don’t drain it, the pizza is going to get watery.
While the juice drains, heat a small pan over medium-high heat and add the ham, onions and peppers. This fuses the flavors together, but it also drains the contents of excess water as well. Drain once or twice, then set aside to cool.
After that, it’s pizza. Top it any way you’d like. I did mine in the order you’re seeing it above and cooked it for 10-12 minutes on 500 degrees. If you have to cook it at a lower temperature, you could also do it for 20-30 minutes at 425 degrees.
No matter what temperature you use, be sure to let the pizza rest for a minute or so once you take it out of the oven before cutting.
Cut it into eight equal pieces.