Ham, Swiss, and Shallot Pizza (February 21, 2010)

David and I opted for some pizza this weekend as the start of the week is going to be extra busy. I have been checking out kitchen.com and found this recipe which we tried this evening.

Adapted from Real Simple

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen – we used the pizza dough we make in the bread maker.
  • 2 tablespoons olive oil
  • 2 shallots, cut into thin rings and separated
  • 12 sprigs fresh thyme – we used dried spices: salt, pepper, basil, thyme
  • kosher salt and black pepper
  • 1/2 pound thinly sliced deli ham
  • 1/2 cup grated Gruyere or Swiss cheese (2 ounces) – we used swiss.


  1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.
  2. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  3. Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  4. Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Carla – This was pretty easy to put together and pretty tasty. Baking the dough twice caused the first pizza that we made (we made 2) to be a bit overdone. I think we would need to bake it a bit less in the beginning so that it was a bit less overdone. It was an interesting flavor without sauce. I would try it again. B+

David: It was alright. We overcooked the crust and that hurt it this time through. We have to be careful when we do pre-cooking with the hot oven. The cheese we got was a little average, so it might be better with better quality cheese. B-

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