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Retro: Ham and Pineapple Pizza (a.k.a. using up the ham)

29/12/2011

 

Retro: Ham and Pineapple Pizza (a.k.a. using up the ham)

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Delicious retro ham and pineapple (Hawaiian pizza) a la Lizzy, made with fresh pineapple and leftover glazed ham
When the moon hits your eye like a big pizza pie, that’s amore.  When the world seems to shine like you’ve had too much wine, that’s amore.  - Dino Crocetti (Dean Martin), 'That’s Amore'.

Dino certainly knew what he was crooning about when he sang of love and other good things in Naples, the city in which modern pizza is said to have originated. According to food history, the world’s first pizzeria, Antica Pizzeria Port ‘Alba, opened for business in Naples in 1830 and is apparently still trading today. Neapolitan pizza became more famous in 1889, when pizzaiolo Raffaele Espositio (of Napoli, where else?!) created a patriotic pizza topped with tomatoes, mozzarella and basil leaves (the colours of the Italian flag) for the visiting King Umberto I and Queen Margherita.

There is also a society known as the Associazione Vera Pizza Napoletana or the True Neapolitan Pizza Association, whose precise guidelines dictate the ingredients and cooking methods for pizza and expert pizza makers. This snippet, however, is for those home cooks who like to indulge in a little slice of Napoli by making pizza at home.

A quick poll on Twitter revealed some delicious combinations for toppings, including 'tomato, buffalo mozzarella, lots of basil leaves and chilli'; 'chorizo with potato, good mozzarella and rosemary'; 'Spring onions (shallots)'; 'broccoli' (interesting!); and 'fresh tomato slices, ham, mushrooms, olives, feta, capers and fresh basil'; and 'spelt pizza base olive oil, parsley, garlic and chilli, Spencer gulf prawns, Patagonian scallops, mozzarella and lemon', oh yum!
 
My favourite pizza toppings include potato, rosemary and caramelised onion; and also chicken with roasted capsicum, among others. Here I've opted for my retro Ham and Pineapple (Hawaiian) version, which is a great way to use up some of the Christmas ham! 

With New Year's Eve just a couple of sleeps away, I think we might opt for a pizza party. What's your favourite pizza topping? Do you have a pizza oven? Please pop in and share your recipes and tell me your menu plans for New Year's Eve.

RETRO HAM AND PINEAPPLE (HAWAIIAN) PIZZA
For the dough*:
800g strong baker's or pizza flour, sifted
1 x 7g sachet of dried yeast
1-2 teaspoons sea salt
2 cups lukewarm water
1 tablespoon olive oil

For the topping:1/3 cup tomato paste
1/2 teaspoon lemon thyme, chopped
1 cup shredded mozzarella cheese

1/2 a fresh pineapple, peeled, cored and cut into chunks
1 eschallot, peeled and thinly sliced
1 heaped cup of ham chunks
1/2 teaspoon dried chilli flakes

To make the dough, combine the flour, yeast and salt in the bowl of a stand mixer. Using the dough hook, turn on the mixer and add the lukewarm water and olive oil to the flour. Mix slowly for two minutes on a low setting, then turn up to a higher setting and mix for two minutes, then turn back down and allow the mixer to knead the dough for five to ten minutes, or until the dough forms a smooth and springy ball. (Or knead by hand until the dough is shiny, elastic and smooth).

Cover the bowl with a damp tea towel and stand the bowl in a warm spot in the kitchen (free from draughts) until the dough has doubled in size (one to two hours). I sometimes leave it a little longer. Punch the dough down and turn it out onto a lightly floured board and cut it into eight even sized pieces. Knead each piece into a smooth ball and place on a lightly floured board and allow to rest for 15 minutes while you prepare the toppings. Meanwhile, your oven is preheating.

When you are ready to roll out your pizza bases, work on a lightly floured board and roll out to the size of your pizza stone or pizza tray. Use your hands and the rolling pin to work and stretch the dough to shape. I like a nice thin pizza crust, but you can leave the dough thicker if you wish. Transfer the base to a lightly floured pizza board or pizza peel and prepare the toppings.

Brush the bases liberally with tomato paste (leaving a gap of about a centimetre around the edges) and a sprinkle of lemon thyme and chilli flakes (or use your favourite pizza sauce or passata). Sprinkle with grated mozzarella and then arrange the chunks of ham and pineapple, as well as the eschallot slices, over the top. Finish with a light sprinkle of dried chilli flakes if you like a little more bite.

Slide onto a pizza stone and bake in a preheated wood fired pizza oven, very hot gas or electric oven, or wood fired chiminea pizza oven (see pic). Bake until the base is cooked and the cheese is nicely melted. Slice and serve. 

Note 1: The gap you left around the edge when putting on the topping will ensure that the edges of the pizza puff up beautifully during cooking. See pics.

*Note 2: this quantity will make eight thin pizza bases. If you have any leftover, the pizza dough can be wrapped in cling film and frozen until you are ready to use it. Simply defrost the dough before use.
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Use a strong baker's or pizza flour, this creates dough with greater elasticity
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Let your stand mixer and dough hook do all the work
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Knead until the dough forms a smooth and springy ball
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Cover with a damp tea towel and stand in a warm spot in the kitchen until the dough doubles in size
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Cut into eight pieces and knead into eight smooth balls
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Roll out the dough on a lightly floured board
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Brush liberally with tomato paste (passata or pizza sauce), add a sprinkle of lemon thyme and chilli
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While the dough balls are resting, prepare your pizza topping: fresh pineapple chunks, ham chunks, thinly sliced eschallot, grated mozzarella cheese and thyme
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Sprinkle the base with grated mozzarella, arrange the chunks of pineapple and ham and sliced eschallot over the cheese, add a sprinkle of chilli. Retro delicious!
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Bake on a pizza stone in a preheated wood fired pizza oven, very hot gas or electric oven or chiminea
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Our chiminea has a cast iron hooded top (not shown) that sees it double as a wood fired pizza oven. Click the image for more information.
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Trees link
28/12/2011 10:04:28 am

An aussie post xmas classic I say!
Happy to see I'm not alone in being a fan of the real HP pizza.
Fresh pineapple only.

Lizzy
28/12/2011 10:18:03 am

Hi Trees... indeed it is. I don't mind a classic ham and pineapple pizza and definitely with only fresh pineapple... and some chilli and thyme! Great way to use up the ham. Happy new year!

Chopinand @ ChopinandMysaucepan link
28/12/2011 11:48:07 am

Dear Lizzy,

Firstly, it's impressive enough to make your own pizza dough. Secondly, the pizza looks spectacular and rivals the looks of the marmalade and cashew glazed ham that you originally made. Lastly, I reckon the retro ham & pineapple pizza topping has withstood the test of time and as much as I love salami and a meatlovers' topping, the HP will always remain a fond favourite.

Thanks for bringing back such a classic recipe and making it look so delicious! We made some fried rice with ham, peas and eggs from our leftover ham.

Lizzy
28/12/2011 01:49:15 pm

Hi Chopinand, you know that you are always a delightful guest in my kitchen. Thank you for your very kind comments. The dough was simple, honestly, my stand mixer did all the hard work! This pizza was fantastic, one of the best I've made. The lovely marmalade infused ham probably had something to do with that, as did the fresh pineapple. Happy new year, my friend!

Chopinand @ ChopinandMysaucepan link
28/12/2011 07:15:12 pm

I did notice the fresh pineapple as well and I doubt any pizza joint will go through the trouble although I think canned pineapple also works well because of the sweetness from the syrup. I take my hat off to you as I would have used canned pineapple if I can ever get to making my own pizzas in the first place.

Tina@foodboozeshoes link
28/12/2011 12:04:07 pm

When I was young I would only eat ham and pineapple pizza, though Pizza Hut's never looked as good as yours!

Lizzy
28/12/2011 01:50:08 pm

Hello Tina... thank you! That is very kind. I used to love that smell of wood smoke, onion and cardboard box! LOL.

Fiona link
28/12/2011 06:45:00 pm

Lizzy - I love that Chimera and have already looked at the site. We have always wanted a pizza oven but I just can't see us building one so this looks like an economical alternative. You can recommend?

Lizzy
28/12/2011 06:57:29 pm

Hello Fiona, that chiminea is lovely... you can also buy a v. nice stainless steel pizza oven, bit dearer but works well. My bestie has one and pumps out brilliant pizzas.

Lizzy
28/12/2011 06:58:33 pm

It's not great in a windy courtyard, as the front of the belly is open. The wood fired pizza oven is better in that regard. You can cook in the belly part... we have a special grill.

Lorraine @ Not Quite Nigella link
28/12/2011 08:13:47 pm

Lizzy, you read my mind! I need to use up all of this ham! :D

Lizzy
28/12/2011 08:28:12 pm

We are eating our way through it, Lorraine, ham and salad; ham sandwiches; ham rolls; ham and eggs. It is easy, as the ham with its glaze is lovely. The pizza was superb!

Lisa link
28/12/2011 08:55:03 pm

how scrumptious!!! And a great way to use leftover ham!

Lizzy
28/12/2011 09:29:44 pm

Hello there BBB! Thanks for popping in. Great way to use the ham indeed. Have to tell you, this pizza was lovely.

acanadianfoodie link
29/12/2011 04:02:38 am

Have you ever got it going on with this recipe, Liz! Delectable - and outdoor oven - the PERFECT leftover ham recipe... so odd to see a summer idea from this side of the world. I love it!
:)
Valerie

Lizzy
29/12/2011 08:12:43 am

Hi there Valerie, welcome to my kitchen. We are only just enjoying some summery days... it has been unseasonably wet and cool until now. Happy new year and thanks so much for popping in!

Adrian (Food Rehab) link
29/12/2011 04:22:39 pm

Now that's what I should have done with all my leftover ham! Super smart indeed! At least my dog got a treat right?! LOL

Lizzy
29/12/2011 07:13:34 pm

Your dog is very lucky indeed. You are very kind!

ck link
29/12/2011 06:31:22 pm

I didn't have ham, but this pizza really looks wonderful and brings back some memories of 25+ years ago in some of Adelaide's fabulous pizza bars as a young 'un!

Lizzy
29/12/2011 07:14:23 pm

Hello CK! Welcome! Glad this brought back memories for you. I love a good ham and pineapple pizza... brings back memories for me too.


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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