Scalloped Ham Pizza
1 12" Boboli® Original Pizza Crust
1 tbsp. shallots, minced
1 tsp. olive oil
1 lb. smoke ham, 1/2" thick, 3" strips
1/4 c. heavy cream
2 tbsp. chicken broth
1/2 c. Gruyere cheese, shredded
1 tbsp. dry white wine
Pinch ground nutmeg
1/3 c. tiny tender peas
Salt and pepper to taste
Preheat oven to 450° F.
Cook time 8 – 10 minutes
Preheat oven to 450° F. Sauté shallots in oil in skillet until golden. Add ham, sauté 2 minutes. Add next heavy cream, chicken broth, and Gruyere cheese and simmer until most of the liquid is reduced. Toss with cheese, peas and nutmeg. Fill pizza crust leaving a 1" border. Baked 8 – 10 minutes on a baking sheet in lower 1/3 of oven. Serve immediately.
For 8" pizza crust, use 2/3 ingredients.
Preheat grill for 10 – 15 minutes on medium-high heat. Please follow any safety instructions provided by your grill manufacturer prior to grilling. If you have a gas grill, turn off one of the burners. If you use charcoal, push charcoal to one side. Brush a dash of olive oil (or melted butter) on each side of your Boboli® pizza crust. Place the crust on the side of the grill with the burner turned off or without the charcoal. Grill the crust 2 – 4 minutes per side. Remove from grill. Add toppings, including any pre-cooked meats and vegetables and return to grill for 8 – 10 minutes. Grill until the cheese is melted (if applicable) and the crust is golden. Remove from heat, let cool for 2 minutes, and enjoy!