Take a trip to the islands, or at least back to childhood, with this totally chill pizza. Tropical fruit and smoky ham collide in the best way possible on a par-baked crust.
What You Get
Shallot or spring onion
Par-baked pizza crust
Shredded melting cheese
What You’ll Need
Salt and freshly ground pepper
Grated Parmesan cheese (optional)
Chile flakes (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 20 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven.
Chop about 1 cup of pineapple into smaller bite-size pieces, reserving the rest for another use. Chop the smoked ham. Thinly slice the shallot.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Spread with about ⅔ cup of the tomatoes, reserving the rest for another use. Sprinkle with the shallot, ham, and cheese, and arrange the pineapple on top. Season with salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until bubbling and golden, about 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Grind generously with pepper, and sprinkle with Parmesan and chile flakes, if using. Cut the pizza into wedges and serve warm.