BBQ and Ham Pizza
 
Prep time
Cook time
Total time
 
A tangy barbecue pizza topped with salty ham and melted mozzarella and provolone cheeses! Another Indiana classic!
Author:
Recipe type: Pizza
Cuisine: American
Serves: 16 squares
Ingredients
  • 2 and ½ cups all purpose flour, plus 2-3 tbsp extra
  • Extra flour for dusting work surface
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup deli sliced ham, cut into 1-inch pieces
  • Kraft Open Pit BBQ sauce
  • ½ cup shredded provolone cheese
  • 2 cups mozzarella cheese
  • ½ tsp dried dill
Instructions
  1. Whisk the 2 and ½ cups of flour, baking powder and salt together in a mixing bowl.
  2. Stir the water and olive oil into the flour gently and slowly, until a dough forms. If the dough is still sticky, add 1 -2 tbsp of extra flour and knead in. Use a third tbsp of flour if needed.
  3. Let the dough rest for about 5-10 minutes. Meanwhile, preheat a pizza stone and oven to 450 degrees Fahrenheit.
  4. Dust your work surface and top of dough with a little extra flour. Roll the dough with a rolling pin until it reaches 16 inches in diameter. The crust should be thin.
  5. Transfer the dough carefully to the preheated pizza stone and bake for about 5 minutes.
  6. Remove the crust from the oven, carefully (use your oven mitts!), and spread the barbecue sauce evenly on the crust. Be sure to go clear to the edges. I like a lot of sauce, so if you want to reduce the amount, try using ¾ cup of BBQ sauce.
  7. Place the slices of ham around the pizza on top of the sauce.
  8. Spread the cheeses evenly over the ham.
  9. Sprinkle the dill over the top of the cheese.
  10. Bake on 450 degrees Fahrenheit for about 12-15 minutes.
  11. Cut the Barbecue and Ham Pizza into squares.
Notes
*A lot of times I will use a store-bought pizza crust instead of making it from scratch. I don't always have the time nor patience to make crust. Some grocery stores have fresh pizza dough in their deli or bakery areas. If you choose this route, roll the dough out thinly, and be sure to still prick the dough with a fork to keep it from puffing up during the par-bake. Cooking temperature may vary depending on what the package states.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/08/09/bbq-and-ham-pizza/