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Ham, Pickled Apple, and Onion Pizza
Bob Johnson

Ham, Pickled Apple and Onion Pizza

Inspired by Nordic cuisine, sweet and sour pickled apples, onions, and jalapeños top this Napoli style pizza along with salty leftover ham and creamy mozzarella. A surprisingly perfect combination of flavors that really has to be tasted to be believed.
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Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pickling Liquid
  • 1/3 cup organic sugar
  • 1/3 cup apple cider vinegar
  • 2/3 cup water
Toppings
  • 12 oz pizza dough
  • 14 oz San Marzano tomatoes, peeled and lightly crushed (about half a can)
  • 4 oz mozzarella cheese, finely chopped
  • 6-7 oz leftover ham pieces
  • 1 apple, peeled, cored and thinly sliced
  • 1 jalapeño, thinly sliced
  • ½ red onion, thinly sliced
  • ricotta cheese, optional, add small dollops
  • semolina flour for dusting

Equipment

  • Pizza steel, stone or cast iron pizza pan
  • Pizza peel
  • Medium bowl for pickling

Method
 

  1. Quick pickle the vegetables. Combine the sugar, apple cider vinegar, and water in a medium bowl and stir until most of the sugar dissolves. Add the sliced onions, jalapeños, and apples and mix well. Set aside for about 30 minutes, stirring a couple more times. Drain thoroughly before adding to the pizza.
  2. Prepare the oven and dough. Heat oven to 450°F with the pizza steel or stone inside. Allow it to heat for 20-30 minutes — essential for a crispy crust. Roll out the dough to approximately 13 inches, shape to fit the peel, and place on a pizza peel dusted generously with semolina flour.
  3. Top the pizza. Spread the crushed San Marzano tomatoes across the dough leaving a border for the crust. Add the ham pieces, followed by the drained pickled apples, onions, and jalapeños. Scatter the mozzarella evenly over the top. If you have ricotta on hand add several small dollops around the pizza as well.
  4. Bake. Carefully slide the pizza off the peel and onto the hot pizza steel or stone — this is always the tricky part! Bake for 12-14 minutes, rotating 90 degrees a couple of times as it cooks, until the cheese begins to brown on top.
  5. Rest and serve. Remove from the oven and allow to rest for several minutes. Cut into pieces and serve.

Notes

The 30 minute pickle is worth every minute, it transforms raw apple and onion into something complex that balances the salty ham perfectly. Make sure to drain the pickled mixture thoroughly before adding it to the pizza or the excess liquid will make the crust soggy. 
A pizza steel, stone or cast iron pizza pan is essential here — it mimics the floor of a wood fired oven and gives you a crispy bottom crust that a regular baking pan simply cannot achieve. Don't rush the 30 minute preheat. The semolina flour on the peel acts like tiny ball bearings and helps the pizza slide cleanly onto the steel. For the base technique see our Classic Napoli Style Pizza.
For the dough, store bought works and is available at most grocery stores. If you'd like to make your own, Bob recommends Chef Rider's Quick and Easy Pizza Crust from AllRecipes. This recipe appears in the Hamamania chapter of The Left Over Ranch Cookbook.