from Pizza Modo Mio by John Lanzafame (p168)
I know! But I was transitioning to a dessert pizza next, and I thought this could be a good sequel
Same Toscana Classic Mini Pizza Bases, and the Mutti Pizza Sauce as the base sauce.
Parsley
Fresh pineapple pieces pre baked until brown edges appear (I did this on the pizza stone at 230C, rather than a roasting tray at 180C, as I wanted to progress through these pizzas quickly).
Mozzarella and double smoked ham. (I took a short cut and used sliced double smoked ham rather than cutting off the bone). Big mistake, but much cheaper then buying a whole leg.
It still turned out well, but a riper pineapple and freshly cut ham off the bone would take it to the next level.
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