09 June, 2012

Pizza: Ham Combos

This post contains recipes and ideas for pizzas with bacon or prosciutto.

  • Brie and Bacon Pizza
  • Dates, Blue Cheese and Caramelized Onions Pizza 
  • Pizza Quattro Stagioni
  • Prosciutto-Mozzarella Pizza

Bacon & Brie Pizza
Makes 1 (16-inch) Pizza
2 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans 'Italian Style' stewed tomatoes, drained and chopped
1 tsp dried basil
1 tsp dried red pepper flakes
1-oz wedge brie, halved horizontally and chopped into small pieces
5 to 6 pieces bacon, cooked and crumbled
1 large (16-inch) thin crust Boboli pizza shell


Preheat oven according to Boboli or pizza shell instructions.

In a large skillet, heat oil over Medium heat. Add onions and garlic; sauté for 3 minutes, or until tender. Add the tomatoes, basil and red pepper and increase to Medium - High heat. Cook sauce until thick and chunky and all liquid has evaporated, about 15 to 20 minutes.

Assemble pizza: Place pizza shell on cookie sheet and cover with hot sauce. Cover with brie pieces and sprinkle bacon on top.

Cook pizza in preheated oven for 8 to 10 minutes, or until all cheese is fully melted. Remove from oven and serve warm.

Suzy C. contributed the Brie and Bacon Pizza recipe to the Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 21.

Pungent cheese, sweet dates, onions, and fresh watercress hit all the right craving notes in Chef Susan Feniger's Dates, Blue Cheese & Carmelized Onions Pizza.

Dates, Blue Cheese & 
Caramelized Onions Pizza
For pizza:
1 portion of dough (approximately 10-inches)
Chopped dates
Blue cheese
Lemon vinaigrette (below)
Extra virgin olive oil

For vinaigrette:
1/4 tsp finely grated fresh lemon zest, or to taste
2 Tbsp fresh lemon juice
1 Tbsp Fallot Dijon mustard
1/2 tsp ground black pepper
1 tsp honey
1/2 tsp salt
3/4 cup olive oil
Fresh oregano and minced garlic to taste (optional)

Notes:  If you don't want the vinaigrette too sweet, omit the honey. This pizza is  sold at Susan Feniger's Street.

To make vinaigrette: Combine all ingredients but oil. Slowly drizzle oil in while whisking to emulsify.

Pizza Quattro Stagioni
Makes 4 servings
1-LB whole wheat store-bought pizza dough
Olive oil cooking spray
2 cups grated part-skim mozzarella
2 slices prosciutto, excess fat removed and chopped
1 (15-oz) can quartered artichoke hearts, drained
1 cup mushrooms, thinly sliced (for one homemade dough of 24-ozs)
1/4 cup black olives, chopped
1 (28-oz) can whole peeled tomatoes (no salt added), drained and chopped


Preheat a grill on High. Cut the pizza dough in half. Form each piece into an 8-inch long oval. Spread one side of each disk with the cooking spray. Place on the grill for about 2 minutes until the bottom of the dough firms and has grill marks. Turn and top with cheese and tomatoes.

Divide the prosciutto, artichoke, mushrooms, and olives between the two pizzas. Close the grill top and cook for 3 to 4 minutes until the cheese is melted and the toppings are hot. Transfer the pizzas to a cutting board, and cool 2 minutes before slicing. Serve immediately.

The Pizza Quattro Stagioni recipe is from Jennifer Iserloh, Huffington Post (Oct 27, 2011).

Prosciutto Mozzarella Pizza
1-LB refrigerated fresh pizza dough
1 Tbsp cornmeal
2/3 cup lower-sodium marinara sauce (such as McCutcheon's)
6-oz fresh mozzarella cheese, thinly sliced
2 tsp olive oil
2-oz thinly sliced prosciutto, torn into 1/2-inch-wide strips
1/4 cup small fresh oregano leaves


Let the dough stand at room temperature, covered, for 30 minutes.

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (keep pizza stone or baking sheet in oven as it preheats).

Roll the dough into a 14-inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Spread sauce over dough, leaving a 1/2-inch border; top with cheese.

Bake at 500°F for 14 minutes or until crust is golden and cheese is lightly browned.

Remove from oven; brush outer crust with olive oil. Arrange prosciutto over pizza; top with oregano. Cut into 6 large slices.

Carne Amante
Italian Sausage
Meatballs, sliced
Prosciutto di Parma

Traditional pizza sauce
Mozzarella cheese
Canadian bacon
Dole® Pineapple

Hula Hoop Pizza sold at Pitfire Artisan Pizza
Pizza sauce
Grilled pineapple
Pickled jalapeño peppers
Smoked prosciutto
Stracciatella di Bufala (buffalo cheese)

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Last Updated December 4, 2012

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