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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.

Spiral ham pizza
Repurpose Your Leftover Spiral Ham

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

Instructions

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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By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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