Thursday, December 16, 2010
Mini Hawaiian Pizzas
As you all may know I love savory/sweet. The saltiness of the ham and the sweetness of the pineapple are a perfect match. These freeze well too so make a double batch and freeze half for any time you have a pizza craving.
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
16 oz jar Old El Paso Salsa (any variety)
4-6 slices deli ham sliced thin into squares
1 can (8 oz) pineapple chunks in unsweetened juice, well drained
1/2 cup thinly sliced red onion
1 cup mexican cheese blend, shredded
1. Pre heat oven to 425°F.
2. Grease a non stick cookie sheet with cooking spray. Unroll dough on a lightly floured surface. Using a biscuit cutter (#65) cut 12 rounds
3. Top each dough round in the following order; add salsa, ham, pineapple, red onion and mexican cheese blend.
4. Bake 16 to 20 minutes, or until crust is golden brown and cheese has melted.
Tip: If you do not have biscuit cutters you can use a small glass to make the rounds.
10 - 12 mini pizzas