Gloria Piantek

Skillman, NJ

Your Mama's Favorite

CRISPY HAM ‘N CHEESE ITALIAN BRUSCHETTA PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Thin and Crispy Pizza Crust
1 6 ounce jar quartered & marinated artichoke hearts, well drained
Reserved artichoke oil
1 tablespoon basil pesto
1/4 cup grated Parmigiano Reggiano Cheese
1 5.3 ounce container goat cheese, basil flavored
1 tablespoon olive oil
2 cups julienne sliced Italian Ham or Baked Ham, diced into bite size pieces
1 cup sliced roasted red peppers
1 cup Italian Blend Cheeses, shredded
Garnish:
3 tablespoons fresh basil, cut in slivers
Preheat oven to 450 F. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Brush crust lightly with 1 tablespoon reserved artichoke oil, set aside.
Place drained artichoke quarters in a mini food processor. Process to form a puree, transfer puree to a medium sized mixing bowl; add pesto and grated cheese stir well to combine. Mix in goat cheese, stir well to combine. Spread the artichoke mixture ov
er the pizza crust,
In a non-stick skillet add the olive oil, heat to medium; add the diced ham and sauté until browned. Sprinkle ham over the artichoke spread; top with red peppers, ending with Italian cheeses.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes. Remove pizza from the oven, sprinkle with fresh basil l
eaves. Cool slightly, serve warm in slices.