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Hawaiian Spicy Pizza – Quick homemade pizza that tastes better than any pizzeria! Use the leftover ham on vacation! Everyone loved this flavor combination! Gets a kick from the jalapeños.
Happy New Year! I hope everyone had a great vacation! Today I am sharing one of my favorite ways to use leftover holiday ham. We always have a ham at Christmas. It is my absolute favorite! When we have eaten all the sandwiches we can have, I cut the ham and freeze it. I take it out to make stews, quiches and pizza! It's so good on pizza!
This spicy Hawaiian pizza is amazing. We both loved it! It only takes a few minutes to prepare and it tastes better than any take-out pizza. The holiday ham was perfect on the pizza. We loved the sweetness of the pineapple and the kick of the jalapeños! Mmm!
One of my favorite tricks for the holidays is to hand out our leftover ham and freeze it for later.
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I use my kitchen scale to weigh 8 ounce servings.
I line up my scale with Glad® Press‘n Seal®, top it with 8 ounces of ham and wrap it up.
Easy peasy!
I toss the ham in the freezer for later use in casseroles. Mmm!
I used my New York style pizza dough recipe, but you can use a store-bought pizza ball if you prefer. I usually find pizza dough in the bakery section of the grocery store.
Hawaiian spicy pizza for 4 people (Printable recipe)
- 1 pound of pizza dough
- 1/2 cup of pizza sauce
- 2 cups of grated mozzarella cheese
- 1/4 cup minced ham
- 1/4 cup chopped fresh pineapple
- 1 medium jalapeño, sliced
Place the pizza stone or pizza steel in the oven. Preheat oven to 475 degrees.
Press the pizza dough in a 12-14 inch circle on the parchment paper. Pinch the dough with a fork. Top with pizza sauce. Sprinkle cheese over the sauce. Top the cheese with ham, pineapple, and jalapeño.
Using a flat baking sheet, transfer the pizza on parchment paper to the preheated stone / steel. (The pizza is baked on the parchment on the stone / steel)
Bake for about 8 to 10 minutes, until the crust is browned and the cheese is melted. Remove the pizza from the oven and cut.
This is a sponsored conversation written by me on behalf of Glad Food Protection. The opinions and the text are all mine.
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