Ham and croquette pizza? Come on! A ham and croquette combination may not be what comes to mind when you think of pizza. But I implore you to give this a try. Why? Well, for one- you would be giving your leftover croquette a new life. And most importantly, this ham and croquette pizza is probably like nothing you have had before but will crave to have again if you like potatoes.
So what about the base? Well, this is another interesting aspect of it. You will use cream and a sprinkle of salt, then top that with some shredded mozzarella, roughly chopped thin slices of cooked ham, and crumbled croquette. Finished with another layer of shredded mozzarella and thin slices of smoked mozzarella or your simple fresh mozzarella will do if you don’t have the latter.
So yes, the ham and croquette pizza is an intensely cheesy pizza that is very filling!
How to Make Croquette
Boil the potatoes in their skin, it’s best to use potatoes that are roughly the same size so that they get ready at the same time.
Peel the potatoes when they are still hot and pass them through a ricer or use a mashing tool.
Season the potatoes with salt, freshly ground pepper, and Parmigiano Reggiano or Parmesan, and make sure to taste it and add more salt if need be.
Add in 1 egg, but only half of it first. Why? because the moisture content in the potato will vary from person to person. If you add too much egg the potato will be too runny to shape. So whisk the egg then add half of it and combine it well with the potatoes before adding more if needed.
Consistency: the potato mixture should not be runny or overly mushy that it cannot hold a shape. Press onto it and it should leave a dent with your finger not being sticky after.
Adding mozzarella to the core of the croquette is optional, you can also do it without- (if making them for pizza)
Assemble: Dice the mozzarella into small bite-sized portions. Then use a tablespoon to scoop the potato, make an indentation in the middle, and put in the mozzarella. Seal it with the potato and shape it into an oval. Do the rest for the rest of the potato and mozzarella
Breading: Prepare a plate with plain flour, a bowl with a whisked egg, and another plate with natural breadcrumbs. Roll the croquette lightly onto the plain flour, then dip it into the egg and finally the breadcrumbs.
Fry: Heat the oil to 190° and fry the croquette for 2-3 minutes until golden then place them on a kitchen paper towel to drain the excess oil. Let them cool before adding them to the pizza base.
If you do not have a recipe for pizza dough, try this one.
How to Make the Ham and Croquette Pizza
For a medium, 24-cm pizza, use about 3 tablespoons of double cream, evenly spread it on the pizza base, and sprinkle some salt.
Top that with some shredded mozzarella, then the roughly chopped thin slices of cooked ham, and crumbled croquette.
Finish the topping with another layer of shredded mozzarella and thin slices or crumbled smoked mozzarella. If you do not have smoked mozzarella you can use your simple fresh mozzarella.
Bake your ham and croquette pizza at 250°C / 482°F for about 9 minutes, flip it halfway through for even baking.
Finish with a sprinkle of thickly grated Parmigiano Reggiano and freshly ground black pepper.
I hope you enjoyed the ham and croquette pizza. If so, please give it a thumbs up below. If you didn’t like it I would also like to know why :(. To stay up to date on what’s fresh off the stove/oven, let’s stay connected on Instagram, Pinterest, Youtube, or subscribe below to be notified of new posts by email.
You Might Also Love This Creamy Pizza
Creamy Ham and Smoked Mozzarella Pizza
Ham and smoked mozzarella form an explosive pairing with the cream base and grated Parmigiano. Eat this because it’s too delicious to pass & change is good!
Ham and croquette pizza
(+5 rating, 1 votes)
Loading...Ham and croquette pizza? Yes, a dash of cream, sprinkle of salt. Some mozzarella, ham, and croquette. Bake & serve with thickly grated Parmigiano
Ingredients
- FOR THE CROQUETTE
- 250g Potatoes
- 50g grated Parmigiano Reggiano
- Salt & pepper to taste
- 2 eggs
- 1 cup Plain flour
- 1 cup Natural breadcrumbs
- Frying oil
- FOR THE PIZZA
- Pizza base (see link to the recipe above)
- 117g Double cream
- 150g Grated dry mozzarella
- 150g Cooked ham
- 250g Smoked mozzarella / Fresh mozzarella
- Croquette (just enough 😉 )
- Black Pepper (optional)
- Thickly grated Parmigiano Reggiano (optional)
Instructions
MAKE THE CROQUETTE
Boil the potatoes in their skin, it's best to use potatoes that are roughly the same size so that they get ready at the same time.
Peel the potatoes when they are still hot and pass them through a ricer or use a mashing tool.
Season the potatoes with salt, freshly ground pepper, and Parmigiano Reggiano or Parmesan, and make sure to taste it and add more salt if need be.
Whisk 1 egg then add half of it and combine it well with the potatoes before adding more if needed. The potato mixture should not be runny or overly mushy that it cannot hold a shape. Press onto it and it should leave a dent with your finger not being sticky after.
Dice the mozzarella into small bite-sized portions
Use a tablespoon to scoop the potato, make an indentation in the middle, and put in the mozzarella. Seal it with the potato and shape it into an oval. Do the rest for the rest of the potato and mozzarella
Prepare a plate with plain flour, a bowl with a whisked egg, and another plate with natural breadcrumbs. Roll the croquette lightly onto the plain flour, then dip it into the egg and finally the breadcrumbs.
Heat the oil to 190°
Fry the croquette for 2-3 minutes until golden then place them on a kitchen paper towel to drain the excess oil. Let them cool before adding them to the pizza base.
ASSEMBLE THE PIZZA
For a medium, 24-cm pizza, use about 3 tablespoons of double cream, evenly spread it on the pizza base, and sprinkle some salt.
Top that with some shredded mozzarella, then the roughly chopped thin slices of cooked ham, and crumbled croquette.
Finish the topping with another layer of shredded mozzarella and thin slices or crumbled smoked mozzarella.
Bake the pizza at 250°C / 482°F for about 9 minutes, flip it halfway through for even baking.
Finish with a sprinkle of thickly grated Parmigiano Reggiano and freshly ground black pepper.
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