Repurpose Your Leftover Spiral Ham

We’ll bet you’ve never looked at that leftover ham in the fridge and thought, “hmmm I should make pizza”. We think It’s time that changed. There are only so many ways to repurpose your leftover spiral ham, so we suggest getting creative and mixing things up a bit with these custom pizzas. They’re so simple to make and they’re so, so good. For simplicity sake use pre-made crusts and simple, fresh ingredients to toss together these tasty pizza pies.

INGREDIENTS

1 Papa Sal’s white pizza dough
1 Papa Sal’s wheat pizza dough
1 cup of sliced Heinen’s spiral ham
1 sliced sweet onion
1/2 ounce of unsalted butter
1/2 teaspoon of sugar
1 gilled and sliced portobello mushroom
1 cup of shredded gruyere cheese
1/2 cup of shredded Mozzarella cheese
4 tablespoons of extra virgin olive oil
5 to 10 baby spinach leaves
1 tablespoon of chiffonade basil
shredded Parmesan cheese for garnish
Kosher salt and fresh cracked pepper to taste
flour and cornmeal for dusting

PREPARATION

Preheat the oven to 500°.
In a saute pan on medium-high heat,add in the butter and onions and caramelize. Sprinkle in some sugar to help the onions brown. Once cooked and brown set aside.

PIZZA 1

Sprinkle some flour on a clean surface and form the white dough to make roughly a 12 inch round.
Drizzle 2 tablespoons of olive oil on the pizza dough making sure to leave a 1″ inch gap around the outside of un-oiled dough.

Next, sprinkle on 1/2 of the cheeses evenly and top off with 1/2 of the ham and caramelized onions.
Dust a hot sheet pan or pizza stone with cornmeal and transfer the pizza to the oven and bake at 500° for 10 minutes or until the crust is brown and cooked. Garnish with Parmesan cheese and fresh basil.

PIZZA 2

Sprinkle some flour on a clean surface and form the wheat dough to make roughly a 12 inch round.
Drizzle 2 tablespoons of olive oil on the pizza dough making sure to leave a 1″ inch gap around the outside of un-oiled dough.

Next, sprinkle on the remaining cheeses, ham, onions, as well as mushrooms and spinach.
Dust a hot sheet pan or pizza stone with cornmeal and transfer the pizza to the oven and bake at 500° for 10 minutes or until the crust is brown and cooked.

Recipe Created by Chef Billy Parisi

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