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When it comes to the holidays, we love dishes that incorporate both sweet and savoury flavours without being overly heavy, and this honey-glazed ham pizza with roasted pineapple fits the bill. Often called a Christmas or Yule ham, baked ham is a time-honoured way to make a standard holiday meal...
Method
For the roasted onions:
Preheat your oven, aiming for around 650 °F (345 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
Slice the yellow onion into ½ to 1 ¼-centimeter (¼ to ½-inch) thick rings, and lay them flat on a baking tray. Drizzle the slices with olive oil and add the salt. Roast the onion in your oven for 5 to 8 minutes, stirring occasionally with tongs until caramelized and golden brown. Wearing oven gloves, remove the pan from the oven and set aside.
For the pizza:
Increase the heat of your oven, aiming for 850 °F (450 °C) on the baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
Place a dough ball on your lightly-floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 30-centimeter (12-inch) round base, and then keep your dough on the countertop, or lay the stretched dough over your lightly floured pizza peel.
Top with ¼ of the crème fraîche, using a spoon to spread evenly over the crust. Then top with 60 grams (½ cup) of mozzarella, 25 grams (¼ cup) of gouda, ¼ of the roasted onions, ¼ of the ham and ¼ of the roasted pineapple.
Launch your pizza into the oven. Cook your pizza for 60 to 90 seconds, turning every 20 seconds or so with a turning peel to ensure an even cook.
Remove from the oven. Slice, serve and enjoy! Repeat the steps for the remaining pizzas.
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