Ham and Swiss Pizza

Here’s a recipe that I absolutely love. Its a Pampered Chef recipe, so you know its good A little twist on the classic Ham and Swiss.

I love to dish this out when I have extra deli meat in the fridge (seems like always) and we’re tired of cold sandwiches. Its quick too. Easy week night dinner recipe, no thawing required.

The recipe calls for a refrigerated pizza dough, but you could make your own if you want. Here’s my brother’s perfect pizza dough recipe.

This recipe has two endings (why do writers have to do that??) This was originally a cal-zone recipe, but I only had 1 pizza crust this last time. So I made it into a pizza. Honestly, I liked it better. Maybe its the roasted broccoli- I LOVE roasted vegetables. And I liked to see the little specs of the Dijon mustard. Absolutely beautiful!!

Here I give you both options

Lets begin.

Combine the following ingredients in a medium bowl:
2 T. mayo
2 tsp. Dijon mustard (I like coarse ground)
1 cup fresh broccoli, small chopped
1/2 small onion, small chopped
8 oz. deli ham, sliced into small cubes or squares
8 oz. Swiss cheese, grated or chopped

Roll out prepared pizza dough on baking stone/sheet. Spread ham mixture evenly over pizza crust to 1 inch of the edge.

Pizza method: Sprinkle fresh grated Parmesan cheese over the top of the pizza. Bake at 450 for 12-14 minutes or until golden brown.

Cal-zone method: Unroll second pizza dough and cover ham mixture, matching the shape of the pizza. Cut several slits in the dough. Bake at 450 for 14-16 minutes. Remove from oven, sprinkle fresh grated Parmesan cheese over top crust, return to oven for a couple more minutes until the cheese is melted.

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