Spam pizza

I just love Spam so this is a must-make. Spam cooks up really well when grilled at a very high heat so is ideal for a Stone baked pizza.

If you really don't like the idea of using Spam, use fresh ham instead.

Spam pizza

Servings:	Serves 4 - Makes 2 pizzas
Calories per serving:	526
Ready in:	1 hour 25 minutes Includes making the dough
Prep. time:	1 hour 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	1st November 2012

Best recipe review SPAM - Perfect on a pizza 5/5 Despite its bad name (in food and in email), Spam can be so brilliant on a pizza. It also tastes much less greasy when hot. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion pizza dough - Makes 2 pizzas
• 150 g ball of mozzarella cheese, torn into pieces
• 1 340 g can of Spam original (chopped pork and ham), cut into thin strips.
• Extra virgin olive oil for drizzling
• 1 cup spicy tomato sauce
• Handful of basil leaves, torn
• 1 tablespoon cornmeal

Mise en place

• Make the pizza dough as instructed
• If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

Method

1. Make 1 pizza per person
2. Dust the work surface with fine yellow cornmeal
3. Stretch or roll the dough into two thin rounds
4. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
5. Place the pizza dough on a pizza peel that has been dusted with fine yellow cornmeal
6. With a deft move, slide the pizza dough from the pizza peel, on to the pizza stone.
7. Cook for about 2 minutes on one side only or until lightly browned.
8. Remove from the oven, flip over and add the topping.
9. Repeat for the second pizza whilst you prepare the first.
10. Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
11. Top with torn mozzarella and sliced Spam.
12. Add a final drizzle of olive oil or for a spicy touch, some chili oil.
13. Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
14. Remove and sprinkle with torn basil.
15. Keep the fist pizza warm at the bottom of the oven whilst you make the second.
16. Serve hot

Chef's note

If you don't have a pizza peel use an upturned plate or a flat baking tray, dusted with fine yellow cornmeal and some deft handwork to slide the dough onto the stone.

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