Best Ham N Cheese Pizzas Recipes

EASY HAM AND CHEESE STROMBOLI

Steps:

• Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray or oil.
• Unroll pizza dough onto cookie sheet, spreading towards the edges and stretching into a large rectangle.
• Sprinkle garlic powder over the surface of the dough then spread honey mustard in a thin, even layer.
• Top with ham and cheese, then roll dough lengthwise folding in sides as you go. Sprinkle top with garlic powder and parmesan cheese, then cut slits into the top of the dough to allow heat to escape.
• Bake in preheated oven for 10-15 minutes, until golden brown and cheese is melted. Serve with honey mustard for dipping. Enjoy!

HAM 'N' CHEESE PIZZAS

Steps:

• Spread Alfredo sauce over pita breads. Top with Swiss cheese, ham, mozzarella cheese and chives. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until cheese is melted.

HAM 'N' EGG PIZZA

Steps:

• Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Press onto the bottom and 1/4 in. up the sides, sealing seams and perforations. Bake at 375° for 5 minutes. , Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns and cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set.

PIZZA WITH PINEAPPLE AND HAM

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.