Skinny Crust Ham and Cheese Pizza

7 de April de 2026

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Skinny Crust Ham and Cheese Pizza. A terrific leftover baked ham recipe that turns it into this crispy, chewy skinny crust pizza with garlic and three cheeses. Easy however very scrumptious.

Skinny Crust Ham and Cheese Pizza

When Easter Sunday has come and gone, a scrumptious recipe for these baked ham leftovers is what you want. We’ve executed a lot of these recipes through the years from Newfoundland Pea Soup with Doughboys to Toutons Benedict. A latest success although, was an extremely easy however completely scrumptious skinny crust pizza. This recipe makes use of leftover ham, garlic oil and three completely different cheeses – parmesan, cheddar and mozzarella.

I make pizza dough in batches and freeze it in balls in order that it’s simpler to have do-it-yourself pizza with not loads of advance preparation. Some leftover garlic oil and baked ham had been the inspiration on at the present time and it turned out nice.

The pungent garlic, salty candy glazed ham and gooey cheeses all work completely along with the chewy, crispy skinny crust.

Skinny Crust Ham and Cheese Pizza

I later made them for a celebration, as smaller 6 inch pizzas. I lower them into 8 tiny slices as finger meals and everybody raved about it. Strive that concept at your subsequent get collectively too.

I like to make use of cubes of cheese beneath these excessive warmth situations as a result of it tends to not brown rapidly as grated cheese does, earlier than the underside is sufficiently browned. You should purchase prepared made garlic oil for this recipe or use my technique for making garlic oil right here.

Like this recipe?

In the event you get pleasure from this leftover ham recipe you may additionally need to attempt our Toutons Benedict. It’s certainly one of my favorite brunch dishes ever!

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Elements

4 cups flour
1/2 tsp instantaneous rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt

Garlic oil
black pepper
grated Parmesan cheese
thinly sliced ham
half skim mozzarella cheese lower into 1/2 inch cubes
cheddar cheese lower into 1/2 inch cubes

Directions

To organize the pizza dough

Makes ample for six, 12 inch pizzas
Add all components besides 1 cups of the flour to the bowl. Utilizing the dough hook in your electrical mixer, combine collectively properly and permit to run on low velocity for about 10 minutes.
Begin including the remainder of the flour somewhat at a time till a tender dough varieties. The dough can be somewhat sticky however don’t fear about that, simply permit it to rise in a heat spot for a few hours or extra earlier than turning it out right into a bread board and kneading by hand, including extra flour if essential to agency up the dough.
You might have to make use of somewhat extra or rather less flour relying elements like native humidity. Simply use as a lot because it takes to type the dough, including solely somewhat at a time as you knead.
Type into 6 balls and permit the dough to relaxation no less than a half hour earlier than rolling out or stretching it to 12 inch circles.
NOTE: I believe that pizza dough must be made a day and even two upfront and chilly proofed, lined, within the fridge. It has higher taste and texture after this lengthy proofing interval.
Preheat your pizza stone in center rack of your oven for half an hour at 450 levels F.
Place the circle of dough on a picket peel that has been properly sprinkled generously with cornmeal. The cornmeal will permit the pizza to slip off the peel (I’ve even used a skinny piece of cardboard in a pinch when you do not need a peel. You may also put together the pizza on a pizza pan and when it has been baking for 4 minutes, slide it from the pan, instantly onto the pizza stone to crisp the underside crust properly.) Ensure your pizza is sliding on the cornmeal base earlier than including your toppings.
Brush the pizza crust with garlic olive oil and sprinkle on some freshly floor black pepper. Sprinkle on somewhat Parmesan cheese. Prime with the ham and scatter the cheddar and mozzarella cheese cubes evenly over the floor. By no means pile toppings onto a skinny crust pizza, maintaining them in a single layer at all times works greatest for rapidly cooked pizzas.
Shake your peel to verify the pizza will not be caught. Slide the pizza onto the new stone, shaking it barely in a forwards and backwards movement as you slowly retract the picket peel. Bake for about 8- 10 minutes or till the underside is evenly brown.
Take away from oven and permit to face for a few minutes earlier than slicing and serving.

Diet Data

Yield

6

Serving Measurement

Quantity Per Serving

Unsaturated Fats 0g

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Skinny Crust Ham and Cheese Pizza