The success of the pepperoni pizza called for more adventures in pizza making. We had some leftover ham in the fridge from my mum, so we went for a recreation of the Panago Tropical Hawaiian that we used to eat on Friday nights with good beer and a Bond dvd. This may have been better – all it needed was some Lazenby and Lager!
Yield: 1 large (serves 4) or 2 small (serves 2) pizzas
¼ cup Barbeque sauce
½ to 1 cup baked ham, chopped into small pieces
1 (8 oz.) can pineapple chunks, drained
1 to 2 cups shredded mozzarella cheese
1 teaspoon dried chilies
Banana peppers (optional)
Bacon, cooked and finely chopped (optional)
See pizza dough recipe for instructions on making and rolling out the dough.
Preheat oven to 450F.
Spread the barbeque sauce over the crust in a thin layer (I use the back of a spoon).
Place the ham and pineapple over the sauce (and banana peppers and bacon, if using). You may not need all of the pineapple.
Sprinkle the cheese over the toppings until covered and sprinkle the chilies over top.
Place in the oven and bake for about 15 to 20 minutes, until the crust is browned and lightly blistered.
To Freeze: Prepare as above, but only bake it for 10 minutes to allow everything to bind together. Let cool, then place in a plastic freezer bag and freeze. When you are ready to eat the pizza, bake from frozen at 450F for 15 to 20 minutes.