Leftover ham after Easter is like leftover turkey after Thanksgiving. Sometimes it is even more exciting than the big meal itself! One of my favorite things about a ham is that there is very little waste. You can pick away for days and it never seems to end! Pizza is always a crowd pleaser and this recipe not only utilizes your leftover ham, but it incorporates a hearty serving of veggies. Stay tuned, because I have another great leftover ham solution tomorrow!
Cured Ham and Asparagus Pizza
1 1/2 cups cured ham, cubed (8 ounces)
8 ounces asparagus
2 tablespoons butter
1 large onion, cut into thin wedges
1 – 2 tablespoons dry sherry
1 cup bottled roasted garlic Alfredo sauce, OR Alfredo sauce
1 teaspoon cornmeal
1 13.8-oz package refrigerated pizza dough
1 1/2 cups mozzarella cheese, shredded (6 ounces)
Snap off and discard woody portions of asparagus. Cut into 1-inch pieces.
Melt butter in skillet over medium heat. Add onion and asparagus. Cook and stir for 5 to 7 minutes or until vegetables are almost tender. Stir in sherry. Cook and stir for 2 minutes more. Set aside.
Heat oven to 425 degrees F. Grease a 12- or 13-inch pizza pan. Sprinkle with cornmeal. Pat pizza dough into pan, rounding corners of dough rectangle to fit pan and building up edges. If desired, snip edges with kitchen shears. Bake about 7 minutes or until lightly browned.
Spread crust with Alfredo sauce. Top with vegetable mixture and ham. Sprinkle with cheese. Bake for 10 to 12 minutes more or until golden. Let stand 5 minutes before cutting and serving.
Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Nutritional Information per Serving:
Calories: 616 Fat: 26g Saturated Fat: 12g
Cholesterol: 94mg Sodium: 1836mg Carbohydrates: 61g
Protein: 32g Fiber: 2g