Leftover Christmas Ham Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Leftover Christmas Ham Neapolitan-Style Pizza

Santa may be long gone…but there’s always leftover ham! Parmesan, ricotta and a zingy chutney are the festive sidekicks to bring this pizza together. Baked on the countertop with wood fired oven results, the Pizzaiolo delivers a crisp base and leopard spot crust. It ain’t over till the trees’ down.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

30 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the flavored oil

  • vegetable oil (or any neutral flavored oil) icon
    ½ cup (4 fl oz) vegetable oil (or any neutral flavored oil)
  • clove garlic icon
    4 cloves garlic


  • finely grated fresh ginger icon
    4 tsp finely grated fresh ginger
  • kosher salt icon
    ½ tsp kosher salt
  • yellow mustard seeds icon
    2 tsp yellow mustard seeds
  • crushed red pepper flakes icon
    1 tsp crushed red pepper flakes

For the arugula

  • sesame oil icon
    2 tsp sesame oil
  • whole grain mustard icon
    1 tsp whole grain mustard
  • water icon
    1 tsp water
  • arugula icon
    1 cup (2 oz) arugula

For the spiced mango chutney

  • sweet mango chutney icon
    ½ cup (5¼ oz) sweet mango chutney
  • cumin seeds icon
    ½ cup cumin seeds
  • coriander seeds icon
    ½ cup coriander seeds

For the ricotta mixture

  • smooth ricotta icon
    2⅔ cups (1½ lb) smooth ricotta
  • finely grated parmesan cheese icon
    ¼ cup (¾ oz) finely grated parmesan cheese
  • kosher salt icon
    1 tsp kosher salt
  • whole grain mustard icon
    3 tbsp whole grain mustard

For the pizza

  • shredded mozzarella cheese icon
    1⅓ cups (5 oz) shredded mozzarella cheese
  • thickly sliced leg ham pieces icon
    14 oz thickly sliced leg ham pieces


  • 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
  • 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
  • 6To make the flavored oil, heat the oil in a small frying pan, over medium heat. Add the garlic, ginger and salt and cook, stirring for 2 minutes, or until beginning to color. Add the mustard seeds and red pepper flakes and cook for a further 1 minute, or until fragrant. Reserve 2 teaspoons of the oil for brushing, then transfer the remaining to a heatproof bowl to cool slightly.
  • 7To make the dressing for the arugula, place the sesame oil, mustard and water in a small bowl and whisk to combine.
  • 8To make the spiced mango chutney, place the chutney, cumin and coriander in a small bowl and stir to combine.
  • 9To make the ricotta mixture, in a medium bowl, combine the ricotta, parmesan, salt, mustard and the flavored oil, stirring thoroughly. Set aside until required.
  • 10About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 2 minutes on the Timer dial.
  • 11Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 12For each pizza, leaving a small border, spread a quarter of the ricotta mixture evenly over the dough. Sprinkle with 2 tablespoons mozzarella then top with a quarter of the ham. Sprinkle with another 2 tablespoons mozzarella. Brush the dough rim with a little of the reserved flavored oil.
  • 13Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
  • 14Add the arugula to the dressing, toss to combine. Transfer the pizza to a cutting board and slice. Serve dolloped with the mango chutney and scattered with a little dressed arugula.
Main course

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