Recipe by STEPHNDON
"This is one of our favorite pizzas. It's great with regular pizza sauce as well, but the barbecue gives it a delicious new twist which compliments the ham and pineapple perfectly."
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1 1/2 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/2 cups
whole wheat flour
1 1/2 tablespoons
1 1/4 teaspoons
diced cooked ham
honey barbecue sauce, divided
red onion, halved and thinly sliced
1 (8 ounce) can
pineapple tidbits, drained
mozzarella cheese, shredded
shredded Gouda cheese
So yummy! I followed the directions exact, except: I didn't have any gouda cheese, so I just left that out (although I'm sure it was delicious too!) I also had a green bell pepper that was about to go bad,(I can't stand throwing out food!) so I chopped that up and browned with the onion. Yum! I will definitely make this again!
This was good, but not great, although I normally love Hawaiian pizza. The whole wheat crust was not as good as a regular type crust. I also found that it cooked faster than indicated. It was done in 14 minutes.
This was WONDERFUL...my husband is a chef and usually when I try a new recipe he picks it apart with all the changes he would make. He couldn't quit saying.."This is so good, I wouldn't change anything." However, I did use store bought crust and I used canadian bacon instead of ham (it was cheaper!)
Two thumbs up! It reminded us of our trip to Maui. We especially liked the gouda cheese - it added a nice touch. The dough was tasty - but came out thinner that I'd like.
Fantastic! I added some garlic and basil to the crust. I also chopped some red pepper to put in with the onion. The dough didn't rise very well, and after cooking the sauce sunk in to the crust a little too much, but the flavor was the greatest.
This pizza was very easy to assemble and the time it took to make was well worth it. Very tasty and my husband loved it.
This was good, but very rich. The crust was tasty, and pretty easy to work with, but not my favorite texture ever, though that could be user error. I used half the mozzarella, ham, and butter, and found this to be a bit too rich for my tastes - I would probably skip the caramelizing step and just plop those onions on the very top to dry-roast when it baked. I found this pizza to be slightly overdone at 15 minutes using 425 temp. Thank you for sharing your recipe, this was a great new way to use up Easter ham!
Sorry..for my family it's way too sweet. Maybe the brand of barbecue sauce I bought is extra sweet. The idea and consistency was good but I would use regular barbecue sauce or even pizza sauce. I liked the gouda to give it a little different twist. We only ate one piece each and threw the rest away...
* Percent Daily Values are based on a 2,000 calorie diet.
Barbecue Ham Pizza
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 283
** Calories from Fat: 113
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