Virginia Ham Pizza
The Old Dominion's legendary country ham takes center stage! Salty, aged Virginia ham pairs beautifully with sweet figs and peppery arugula for a sophisticated pizza that honors centuries of Smithfield ham tradition.
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Prep the ham: If using true Virginia country ham (very salty), soak slices in water for 15 minutes and pat dry. Slice very thin. If using less-aged ham, use as-is.
Crisp the ham: In a dry skillet over medium heat, cook ham slices for 1-2 minutes per side until edges are slightly crispy. Set aside.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Brush dough with garlic-infused olive oil. Spread mozzarella, then add ham slices, quartered figs (or dollops of fig jam), and crumbled goat cheese.
Bake: Slide pizza onto hot stone and bake 10-12 minutes until crust is golden and cheese is bubbling.
Finish and serve: Remove from oven, immediately top with fresh arugula (the heat will wilt it slightly). Drizzle with balsamic glaze and honey if using. Add fresh cracked pepper. Let rest 2 minutes before slicing.
Pro Tips & Variations
- Country ham saltiness: True Virginia country ham is intensely salty - a little goes a long way. Balance with sweet figs.
- Prosciutto substitute: If you can't find Virginia ham, prosciutto works but has a milder flavor.
- Fresh vs dried figs: Fresh figs are best when in season (August-September). Dried figs or fig jam work year-round.
- Arugula timing: Add arugula after baking - it should wilt slightly from residual heat but stay mostly fresh.
- Blue cheese option: Substitute goat cheese with blue cheese for a bolder flavor pairing.
- Historical note: Smithfield, Virginia has been curing hams since 1752!