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Spiral Ham and Gruyere Pizza

Not sure what to do with your leftover ham? Try this tasty recipe for homemade pizza with leftover ham and Gruyere cheese.

Ingredients

1 Papa Sal’s white pizza dough
1 Papa Sal’s wheat pizza dough
1 cup of sliced Heinen’s spiral ham
1 sliced sweet onion
1/2 ounce of unsalted butter
1/2 teaspoon of sugar
1 gilled and sliced portobello mushroom
1 cup of shredded gruyere cheese
1/2 cup of shredded Mozzarella cheese
4 tablespoons of extra virgin olive oil
5 to 10 baby spinach leaves
1 tablespoon of chiffonade basil
shredded Parmesan cheese for garnish
Kosher salt and fresh cracked pepper to taste
flour and cornmeal for dusting

Preparation

Preheat the oven to 500°.

In a saute pan on medium-high heat,add in the butter and onions and caramelize.  Sprinkle in some sugar to help the onions brown.  Once cooked and brown set aside.

Pizza 1
Sprinkle some flour on a clean surface and form the white dough to make roughly a 12 inch round.

Drizzle 2 tablespoons of olive oil on the pizza dough making sure to leave a 1″ inch gap around the outside of un-oiled dough. 

Next, sprinkle on 1/2 of the cheeses evenly and top off with 1/2 of the ham and caramelized onions.

Dust a hot sheet pan or pizza stone with cornmeal and transfer the pizza to the oven and bake at 500° for 10 minutes or until the crust is brown and cooked.  Garnish with Parmesan cheese and fresh basil.

Pizza 2
Sprinkle some flour on a clean surface and form the wheat dough to make roughly a 12 inch round.

Drizzle 2 tablespoons of olive oil on the pizza dough making sure to leave a 1″ inch gap around the outside of un-oiled dough. 

Next, sprinkle on the remaining cheeses, ham, onions, as well as mushrooms and spinach.

Dust a hot sheet pan or pizza stone with cornmeal and transfer the pizza to the oven and bake at 500° for 10 minutes or until the crust is brown and cooked.  

Download Recipe PDF | Recipe created by Chef Billy Parisi

Spiral Ham and Gruyere Pizza

Spiral Ham and Gruyere Pizza

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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