Dried prunes, ham and sharp cheddar pizza

Name: Dried prunes, ham and sharp cheddar pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 medium pizza
Cuisine: Québécoise
Ingredients: 1 fresh pizza dough; Butter or margarine; Olive oil; Garlic salt; 1 small yellow onion, chopped; 10 fine slices of black forest ham, chopped; About 20 dried prunes, coarsely chopped; 2 cups old sharp cheddar ( or more! ), grated; Ground pepper

Preparation 10 min
Cooking 15 min
Servings 1 medium pizza
Freezing Absolutely

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Ingredients
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I discovered this recipe when I was in Cadaqués, a small town located in the north-east of Catalonia, in a small family restaurant hidded behind the church. The exquisite mix of dried prunes, ham and sharp cheddar will bring you over there! This pizza in now amongst my favorite ones.

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Ingredients

1 fresh pizza dough
Butter or margarine
Olive oil
Garlic salt
1 small yellow onion, chopped
10 fine slices of black forest ham, chopped
About 20 dried prunes, coarsely chopped
2 cups old sharp cheddar ( or more! ), grated
Ground pepper

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Preparation

Preheat the oven at 500°F.
Roll dough and put on a cooking pan greased with butter or margarine. You can also use a pizza stone or a screen to cook it.
Add a drizzle of olive oil on the pizza ( about 2 tablespoons ) and spread evenly, even on the side crust! Sprinkle the dough with garlic salt.
Add the onions, ham then the dried prunes. Cover everything with the sharp cheddar and season with ground pepper!
Put in the oven and cook for about 10-15 minutes or until the crust is golden. You can also end the cooking by cranking the oven at broil, for a couple of minutes, to give an extra golden color to the cheese, if necessary!

Our sommeliers suggest

Paul Mas Cabernet de Cabernet Origines

Languedoc-Roussillon, France

The Paul Mas Cabernet de Cabernet Origines is a fruity, generous red from the Languedoc, with the ripe dark fruit cabernet is known for. It echoes the sweetness of the prunes, and its tannins, that slightly drying feel in your mouth, cut through the sharp cheddar and the salty ham. One pizza, one red, a Friday night. See the product

Gallica Ambrée, MonsRegius

Prunes and sharp cheddar on the same crust: sweet and salty firing at each other. The amber ale referees: its malt caramel meets the dried fruit, and its roundness softens the sharpness of the cheddar without putting it out. The ham needs nothing more. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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