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Ham, pineapple and pesto Turkish pizzas

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 Ham, pineapple and pesto Turkish pizzas

  • 10m prep
    •  
  • 10m cook
    •  
  • 4 servings
    • Made with leftover Christmas ham, this not-so-humble ham and pineapple pizza is ready in just 20 minutes!

    739 calories per serve

    8 Ingredients

    • 1 garlic Turkish loaf, halved horizontally
    • 2 tbsp tomato paste
    • 4 (about 260g) canned pineapple rings in juice, drained, halved into semicircles
    • 200g ham off the bone, coarsely torn
    • 175g mozzarella, thinly sliced
    • 80ml (1/3 cup) extra virgin olive oil
    • 70g (1/4 cup) bought pesto or basil dip
    • 1 cup loosely packed baby rocket

    3 Method Steps

    • Step 1
      BAKE THE BREAD Preheat oven to 200C/220C fan forced. Line 2 large baking trays with baking paper. Generously spray the cut sides of the bread with olive oil spray and place, cut-side up, on prepared trays. Bake for 3 minutes or until lightly toasted.
    • Step 2
      TOP THE PIZZAS Use the back of a spoon to spread the tomato paste over each piece of toasted bread. Top with the pineapple, ham and mozzarella. Drizzle over half the oil. Season. Bake, swapping trays halfway through cooking, for 10 minutes or until golden.
    • Step 3
      ADD THE PESTO DRIZZLE Combine the pesto dip and remaining oil in a small bowl. Drizzle over the pizzas. Top with some rocket and cut pizza into thick slices. Serve with remaining rocket on the side.


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