In my never-ending desire to use up every scrap of leftover anything in the fridge, I often rely on my old friend, the pizza. I have yet to find anything that doesn’t taste good on one. Maybe peanut butter. But I’ll have to think on that.
The other day I was gifted some wonderful country ham slices from Benton’s, which is a true gift because Alan Benton’s hams are now so famous that there’s a waiting list for them. After frying up some of it for country ham biscuits, I had a few scraps left over. Pizza. Ham and Swiss. Classic combo.
So this pizza is a celebration of the South, not only because of the country ham but because instead of sauce the pizza dough is brushed with chow-chow. Sweet, spicy, salty and cheesy. There were no leftovers.
(Note: Get yourself a pizza stone and leave it in the oven at all times. You just need one and I don’t think making pizza on a cookie sheet works very well. So, really. Just go get one. Right now.)
Country ham and Swiss pizza
1 ball pizza dough (get it at the Publix or a local pizza shop)
12 ounces grated Swiss cheese
1 cup thinly sliced country ham
1/2 yellow pepper, thinly sliced
1/2 cup red onion, thinly sliced
Preheat the oven as high as it will go. Roll out the dough to a thin circle. Place on a cutting board or pizza peel dusted in cornmeal. Brush with chow-chow and top with the cheese, country ham, pepper and onion. Dust the pizza stone with cornmeal and slide the pizza on to it. Bake for about five minutes and check. If the crust is nicely browned, it’s done. If not, let it go a minute or two more.