Shredded Ham Hock and Pineapple Chutney Pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • For the pineapple chutney;
  • 1 pineapple, peeled, core removed and finely diced
  • 100g caster sugar
  • 1 red chilli, finely chopped
  • Small dash of vanilla bean paste
  • For the pizza's;
  • 2 balls of pizza dough
  • Tomato sauce
  • 1 ball of mozzarella
  • 250g shredded ham hock
  • Pineapple chutney (as little or as much as your like!)
  • The ‘pineapple on pizza’ debate made headlines recently when Gordon Ramsay said it had no place on pizza! Wherever you stand on the debate this sweet pineapple chutney makes a great change from tinned chunks. The chutney recipe will make a lot but it’ll keep in a sealed container in the fridge for a month…

    You can make the pineapple chutney in Roccbox on it’s lowest setting or make in a regular kitchen a day or two before making the pizzas – the chutney’s flavours will only improve with a few days in the fridge!

    Put all the chutney ingredients in a pan and put on a very low heat. Stir regularly and continue to cook until the pineapple has softened and began to caramelize – normally around 40 minutes.

    To make the pizzas, open the dough into a skin, using plenty of flour on your work surface to avoid it sticking! Top with tomato sauce, dot around the mozzarella and finally add the ham.

    Flour your peel and cook each pizza in Roccbox for around 90 seconds (turning regularly) before adding the pineapple chutney as soon as the pizza comes out of Roccbox. Serve immediately!

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