Leftover Christmas Ham & Pineapple Pizza

It's day 2 of Ham Week on the Blog and for the rest of the week, it's all about what to do with those leftovers! Well, you can't go past a good old Ham & Pineapple Pizza. This is another recipe from KR Castlemaine. My hubby actually whipped this one up - and WOW! Soooo delicious! His secret recipe was using some home-made tomato relish and caramelised onion on the base. It was so good. There really is something extra-tasty about leg ham, especially with that beautiful home-baked flavour. Enjoy!

Ingredients
Pizza Base
2 ½ cups plain flour
7g sachet dried yeast
1 tsp sugar
1 cup warm milk
Pinch salt

Method
Place flour into a large mixing bowl. Combine the yeast warm milk and sugar into a small bowl and allow mixture to foam.

Make a well in the centre of flour, add pinch of salt and stir in the warm milk mixture. Mix to a soft tacky dough. Turn dough onto a floured surface and knead to a soft dough. Leave to rise for 30 minutes.

Divide dough into two and roll and shape dough to make two pizza bases.

Place bases onto greased and floured trays.

Ingredients
Pizza Topping 
40g tomato paste
200g KRC Premium Cooked on Bone Leg Ham, sliced & torn into pieces
½ fresh pineapple, thinly sliced, skin removed
200g mozzarella cheese, sliced
½ Spanish onion, thinly sliced

Method
Pre-heat oven to 200 degrees.

Spread prepared pizza base with pizza sauce top with KRC Premium Ham, mozzarella cheese, thinly sliced pineapple and Spanish onion. Bake in the pre-heated oven for 15 -18 mins. Serve hot.

Note: This recipe is only limited by your imagination. Place bowls of alternative toppings on the bench and have the family or guests prepare their own pizzas.