Three layers of paper thin wrappers become the perfect light and crispy crust for a ham and pineapple pizza. I serve this as an appetizer or a light supper served with a garden salad.
Ingredients: (for 1 pizza that cuts into 4 pieces)
- 1 package egg roll wrappers (found in the deli or produce department of the supermarket)
- 4 tablespoons pizza sauce
- 1/2 cup thin sliced deli ham, cut into small cubes
- 1/3 cup pineapple tidbits
- 1/2 cup mozzarella cheese, grated
- 1 tablespoon cornmeal
- Place pizza stone on BBQ grill to 500º while you assemble pizza. Allow stone to heat for 10 minutes.
- Peel off 3 wrappers from the package of egg roll wrappers. These are paper thin so take care to not tear.
- Sprinkle cornmeal onto piece of parchment paper.
- Lay one wrapper onto or cornmeal. Spread with 1 tablespoon of pizza sauce.
- Lay next wrapper on top. Spread with another tablespoon of pizza sauce.
- Lay last wrapper on top and spread with remaining sauce.
- Top with ham, pineapple tidbits and then mozzarella cheese.
- Slide pizza onto hot pizza stone and bake approximately 13 minutes. Edges will begin to curl up, become brown and slightly charred, and cheese will be be melted and just beginning to bubble.
- With a large pizza peel lift pizza off stone and place onto cutting board. Cut and serve immediately.
Tips: Because the wrappers are so thin only assemble just before baking to insure that the wrappers do not get soggy.
Make sure that you only use the small amount of pizza sauce and keep the toppings to a minimal.
There are many wrappers in a package so I pull them apart and place 3 in a stack and freeze between parchment paper. They only take about 20 minutes to thaw.