This is a fantastic recipe to put those Christmas leftovers to good use!


  • Pizza Base

  • 2 1/2 cups bread flour

  • 7g sachet dried yeast

  • 1 tsp sugar

  • 1 cup warm milk

  • 2 tbsp olive oil

  • Pinch salt

  • Pizza Topping

  • 40g tomato paste

  • 200g KRC Premium Cooked on Bone Leg Ham, sliced & torn into pieces

  • 1/2 fresh pineapple, thinly sliced, skin removed

  • 200g mozzarella cheese, sliced

  • 1/2 Spanish onion, thinly sliced


  • Pizza Base:

  • 1.

    Place flour into a large mixing bowl. Combine the yeast warm milk and sugar into a small bowl and allow mixture to foam.

  • 2.

    Make a well in the centre of flour, add pinch of salt and stir in the warm milk mixture. Mix to a soft tacky dough. Turn dough onto a floured surface and knead to a soft dough.

  • 3.

    Divide dough into two and roll and shape dough to make two pizza bases.

  • 4.

    Place bases onto greased and floured trays.

  • Pizza Topping:

  • 1.

    Pre-heat oven to 200 degrees.

  • 2.

    Spread prepared pizza base with pizza sauce top with KRC Premium Ham, mozzarella cheese, thinly sliced pineapple and Spanish onion.

  • 3.

    Bake in the pre-heated oven for 15 -18 mins. Serve hot.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 242kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 29g
  • Sugar 6g
  • Sodium 345mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Note: This recipe is only limited by your imagination. Place bowls of alternative toppings on the bench and have the family or guests prepare their own pizzas.
Serves: 4 (makes 2 x 30cm bases or 12 mini pizzas), Preparation time: 25 minutes, Cooking time: 15-18 minutes.

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