Ham & Pineapple Pizza
December in Australia: It’s hot, sticky and a little bit tacky, but always enjoyable. It’s a bit like hot pineapple on a pizza! It’s time to take this straight to the pool room, pop on your Crocodile Dundee hat and enjoy every morsel of this crowd pleaser. You’re going to love this fresh salad as well (it’s nice, it’s different, it’s unusual), so get to munching, possums!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
pizza bases
(Contains: Gluten, Wheat; May be present: Soy, Sesame.)
2 sachet
tomato paste
½ bunch
thyme
200 g
Premium Ham
1
pineapple
1 block
Cheddar cheese
(Contains: Milk;)
1 head
Gem Lettuce
1
carrot
1
tomato
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, slice the ham into strips. Peel the pineapple and cut into 1 cm chunks. Grate the Cheddar cheese and carrot (peeled). Shred the gem lettuce and chop the tomatoes. Lastly, pick the thyme leaves
Place the pizza bases on a flat surface, rough side down, and spread evenly with the tomato paste using the back of a spoon. Sprinkle with the thyme leaves and top with the ham, pineapple, and Cheddar cheese. Place in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese has melted and the bases are crispy.
Meanwhile, in a large bowl toss the gem lettuce, carrot and tomatoes in the olive oil and balsamic vinegar. Season with salt and pepper.
Serve the pizzas with the dressed salad. Enjoy!
