Pineapple, Ham & Basil Pizza
My BF is devoted to ham and pineapple pizza, so we actually made this for his birthday dinner. I did just make it on regular pizza crusts (homemade whole wheat, par-baked on a pizza stone, then topped and baked fully), and it worked wonderfully like that, but I would really love to try the cast iron technique sometime. I must say this was terrific. I love the gourmet-type pizzas, and this is certianly one of those! The flavors combined really well; it was the classic ham and pineapple and then some. I loved the crunch and flavor the walnuts added and I think the feta is a great touch and not to be missed! I adore fresh basil, so that was really special for me too. I am wondering if maybe it would not be good to add the basil about half way though the cooking time (when the mozz is melteing, but not yet browning) to help preserve that fresh flavor. We used black forest ham and frozen pineapple, both of which worked great. Oh, we did make one addition- we added a couple rehydrated diced sundried tomatoes under the cheese. I was kind of surprised that I didn’t miss the tomato sauce- there was enough stuff on the pizza to make up for it! We actually made two small pizzas and ate them both! Great recipe; I’m looking forward to you posting your other pizza combos, because this one was fab. Thank you!
This is another beautiful constituent.,