Pineapple Pizza with Sweet Chipotle Tomato Sauce (Gluten Free)
So last year, around thanksgiving time, my dad decided it would be a good idea to buy a big frickin’ Serano ham. (For those of you who don’t know, think: Spanish prosciutto). He just can’t resist a good deal. And to his credit, my mom and I were very excited to have a slab of dry-cured ham in our fridge, (with no nitrates, mind you). The only downside was that, well, it was a big frickin’ ham. So we had to get very creative with its uses. Lo and behold, pineapple pizza.
When I set out on this tropical adventure I was a little lost as to whether pineapple pizzas had tomato sauce on them. For the life of me I couldn’t remember if the kind I had had sauce on it and everywhere I looked online seemed about 50/50 on the sauce issue; on top of that, tomato sauce and pineapple seemed really gross to me, so I ended up making my own to go with this lovely pizza. And in all humility, it was so the right choice.
Now a confession: we cheated with the pizza crust. I know, I know; Gasp! But that convenient little package with that friendly farmer Bob and his red mill just seemed so much easier than developing my own recipe, which I will probably definitely get to… eventually. Basically, if you have the time to make your own crust without help, bravo! if not, don’t feel too bad because neither did we. The point is, what goes on this pizza is so good, you probably won’t care if it was served on cardboard.
2 12-inch round (or square) gluten free pizza crusts
6 large beefsteak tomatoes, diced
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon ground chipotle
1/2 teaspoon salt
1 tablespoon olive oil
2 cups grated cheese (Monterrey, Swiss, Gruyere, Irish cheddar, etc.)
8 ounces Serano ham
1 1/2 cups diced pineapple
1 cup kale or salad greens
We’re going to start with the sauce, which can be done up to 5 days ahead of time.
Place the tomatoes, Worcestershire, brown sugar, chipotle, salt and oil in a pan. Turn the heat to medium. Once it starts bubbling, turn the heat low and cover with a lid. Let that simmer for 30-40 minutes. Blend it smooth and set aside.
Again, sorry about the cop out on this, but prepare the pizza crust to package instructions. Pour the sauce equally on both crusts, following with the cheese, ham and pineapple. It’s up to you whether you want to put the greens on before or after the pizzas come out of the oven.
Put the pizzas back in the oven until cheese it melty and browning, 10-15 minutes at 425 degrees.