Ham & Pineapple Pizza with Sun-Dried
Time: 10 minutes
time: 5 to 6 minutes
large thin crust pre-baked pizza round
- 3/4 cup sun-dried tomato pesto (see
- 1-1/4 cup
mozzarella cheese shredded
- 1/2 cup Fontana cheese
- 3/4 cup boneless
- 1/2 cup fresh
Pineapple Slices chopped
pizza round, place pesto, cheeses, ham and pineapple.
Bake for 5 to 6 minutes or until cheese is melted.
In a small
saucepan, over medium high heat, you want to add 1/2 cup sun-dried
tomatoes, 8 leaves basil, and garlic cloves.
Next, place just enough
water to cover ingredients.
Bring to a
boil. Remove from heat and allow to cool for 20 minutes.
Drain off water and place in food processor.
ingredients to food processor and puree.
Add more water to adjust to desired consistency.
Set aside until ready to use.