Transform your leftover ham into the most delicious homemade leftover ham pizza that beats any takeout. This easy leftover ham pizza recipe takes just 30 minutes from start to finish, creating a crispy-crusted masterpiece loaded with savory ham, melted cheese, and your favorite toppings. You’ll never look at pizza night the same way again.
SERVES: 4 | PREP: 15 MIN | COOK: 15 MIN | TOTAL: 30 MIN
Ingredients
For the Pizza Dough
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1 cup |
| Active dry yeast | 1 packet (2¼ tsp) |
| All-purpose flour | 2½ cups |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tsp |
For the Toppings
| Ingredient | Amount |
|---|---|
| Leftover ham, diced | 2 cups |
| Pizza sauce | ¾ cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | ½ cup |
| Red onion, thinly sliced | ½ medium |
| Bell peppers, diced | 1 cup |
| Fresh pineapple chunks (optional) | 1 cup |
| Fresh basil leaves | ¼ cup |
| Olive oil for brushing | 1 tbsp |
Step-by-Step Instructions
Phase 1: Preparing the Dough (10 minutes)
Step 1: Pour 1 cup of warm water (it should feel like a warm bath, about 110°F) into a large mixing bowl. Sprinkle the yeast and sugar over the water.
Let this sit for 5 minutes until it gets foamy on top—this means your yeast is alive and ready to work. If nothing happens after 5 minutes, your water was too hot or your yeast is old, and you’ll need to start over with fresh ingredients.
Step 2: Add 2 tablespoons of olive oil and 1 teaspoon of salt to the yeast mixture. Stir gently with a wooden spoon to combine everything evenly.
The oil helps make your crust tender while the salt adds essential flavor to the dough.
Step 3: Add 2½ cups of flour to the bowl, ½ cup at a time, stirring after each addition. The dough will start out sticky and gradually become firmer.
After adding all the flour, you should have a shaggy dough that pulls away from the sides of the bowl but still feels slightly tacky to touch.
Step 4: Lightly flour your countertop and turn the dough out onto it. Knead the dough for 5-7 minutes by pushing it away from you with the heels of your hands, then folding it back toward you.
You’ll know it’s ready when the dough feels smooth and elastic, like a soft balloon. If it’s too sticky, add flour 1 tablespoon at a time. If it’s too dry, wet your hands and continue kneading.
Step 5: Shape the dough into a smooth ball and place it in a lightly oiled bowl. Turn it over once so the top is coated with oil.
Cover the bowl with a clean kitchen towel and set it in a warm spot to rise for 10 minutes while you prep your toppings. We’re doing a quick rise here since we want pizza fast!
Phase 2: Preparing Your Toppings (5 minutes)
Step 6: Dice your leftover ham into ½-inch cubes. This size is perfect because the pieces are big enough to taste in every bite but small enough to cook evenly and not slide off the pizza.
If your ham is honey-glazed or spiral-cut, that extra sweetness will add an amazing flavor dimension to your pizza.
Step 7: Slice your red onion as thinly as possible—paper-thin slices work best because they’ll caramelize slightly in the oven. Dice the bell peppers into ½-inch pieces.
I recommend using a mix of red and yellow peppers for the prettiest presentation and sweetest flavor. Green peppers work too but taste more bitter.
Step 8: Shred your mozzarella cheese if you bought a block (freshly shredded melts better than pre-shredded). Grate the Parmesan cheese finely.
Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly, so block cheese really does make a difference in the final texture.
Phase 3: Assembling Your Pizza (5 minutes)
Step 9: Preheat your oven to 475°F and place a pizza stone or baking sheet on the middle rack to heat up. This preheating step is crucial for getting that crispy bottom crust.
If using a pizza stone, let it heat for at least 15 minutes before baking. A hot surface creates steam that makes the crust puff up beautifully.
Step 10: Punch down your risen dough to release the air bubbles. On a floured surface, use a rolling pin to roll the dough into a 12-14 inch circle.
Don’t worry if it’s not perfectly round—rustic-shaped pizzas have more character! The dough should be about ¼ inch thick. Thicker means chewier crust, thinner means crispier.
Step 11: Carefully transfer your dough to a piece of parchment paper (this makes it easier to slide onto your hot pan). Brush the edges with olive oil—this creates a golden, crispy crust.
Use a fork to poke holes all over the center of the dough (not the edges). This prevents giant air bubbles from forming while it bakes.
Step 12: Spread ¾ cup of pizza sauce evenly over the dough, leaving a 1-inch border around the edges for the crust. Use the back of a spoon in a spiral motion for even coverage.
Don’t overload the sauce or your pizza will be soggy. Less is more here—you can always serve extra sauce on the side for dipping.
Phase 4: Loading the Toppings (2 minutes)
Step 13: Sprinkle 1½ cups of shredded mozzarella evenly over the sauce. This cheese layer acts as a protective barrier that keeps the sauce from making the crust soggy.
Save that last ½ cup of mozzarella to sprinkle on top of everything else—this creates those beautiful browned cheese spots we all love.
Step 14: Distribute your diced ham evenly across the pizza. Add the sliced onions and diced peppers, spreading them out so every slice gets some of each topping.
If you’re making Hawaiian-style, this is when you add the pineapple chunks. The fruit will caramelize slightly in the oven, creating sweet pockets that contrast perfectly with the salty ham.
Step 15: Top everything with the remaining ½ cup of mozzarella and sprinkle the ½ cup of Parmesan over the entire pizza. The Parmesan adds a nutty, salty flavor that really elevates the whole dish.
Phase 5: Baking to Perfection (15 minutes)
Step 16: Slide your pizza (still on the parchment paper) onto the preheated pizza stone or baking sheet. Be careful—the oven is extremely hot!
Bake for 12-15 minutes, watching carefully. You’re looking for a golden-brown crust with bubbling cheese that has brown spots forming on top.
Step 17: Check the bottom of the crust by carefully lifting the edge with a spatula. It should be golden brown and crispy, not pale or soft.
If the top is browning too quickly but the bottom isn’t done, move the pizza to a lower rack for the last few minutes. If the bottom is done but the top needs more color, switch to broil for the final 1-2 minutes (watch it constantly!).
Step 18: Remove the pizza from the oven and let it rest on the pan for 2-3 minutes. This brief cooling period lets the cheese set slightly, making it easier to slice without everything sliding off.
Tear fresh basil leaves and scatter them over the hot pizza—the residual heat will release their aromatic oils without wilting them completely.
Step 19: Use a pizza cutter or sharp chef’s knife to slice the pizza into 8 equal slices. Cut it like you’re making an X, then cut each quarter in half.
Serve immediately while the cheese is still stretchy and the crust is at peak crispiness. Trust me, pizza is always best within the first 10 minutes out of the oven!
Chef’s Notes
Dough Temperature Matters: The water temperature for your yeast should be between 105-115°F. Too cold and the yeast won’t activate; too hot (over 120°F) and you’ll kill the yeast. Use an instant-read thermometer if you have one, or test it on your wrist—it should feel warm but not hot.
Ham Quality Makes a Difference: Thick-cut deli ham or leftover holiday ham works beautifully for leftover ham pizza. Avoid ultra-thin deli slices as they can dry out and get crispy in the oven. If using honey-baked or maple-glazed ham, reduce the amount of sugar in your dough slightly to balance the sweetness.
Cheese Combinations: While mozzarella is traditional, mixing in ¼ cup of shredded cheddar or Gruyère adds depth of flavor. The combination of mozzarella’s stretchiness with Parmesan’s sharpness creates the perfect cheese pull you see in professional pizzerias.
Make-Ahead Dough: You can prepare your pizza dough up to 24 hours ahead. After the first rise, punch it down, wrap tightly in plastic wrap, and refrigerate. Let it come to room temperature for 30 minutes before rolling out. The slow, cold rise actually develops more complex flavors in the dough.
Nutrition Information (Per Serving)
Calories: 485 | Protein: 28g | Carbohydrates: 52g | Fat: 18g | Fiber: 3g | Sodium: 1240mg | Sugar: 6g
Creative Variations
Buffalo Ham Pizza: Toss your diced ham in ¼ cup of buffalo sauce before adding it to the pizza. Top with blue cheese crumbles and drizzle with ranch dressing after baking. Add thinly sliced celery for authentic buffalo wing flavor. This spicy version is perfect for game day!
Mediterranean Ham Pizza: Replace pizza sauce with ¾ cup of hummus as your base. Top with ham, sun-dried tomatoes, kalamata olives, artichoke hearts, and feta cheese. Finish with a drizzle of balsamic glaze. If you enjoy creative uses for leftover ham, try this leftover ham stir fry for another Mediterranean-inspired dish.
Breakfast Ham Pizza: Use a white sauce made from ½ cup heavy cream mixed with 2 tablespoons butter and 2 cloves minced garlic. Top with ham, scrambled eggs, caramelized onions, and gruyere cheese. This makes an incredible brunch centerpiece that guests will rave about.
Asian-Fusion Ham Pizza: Brush the dough with sesame oil instead of olive oil. Use hoisin sauce as your base, then top with ham, sliced scallions, shredded carrots, and mozzarella. After baking, garnish with sesame seeds and sriracha drizzle. For more Asian-inspired leftover ham recipes, this leftover ham ramen offers similar bold flavors with completely different results.
Storage & Reheating
Refrigerator Storage: Store leftover pizza slices in an airtight container or wrap tightly in aluminum foil for up to 4 days. Place parchment paper between slices to prevent them from sticking together.
Don’t leave pizza at room temperature for more than 2 hours—bacteria grows quickly on cheese and meat.
Freezer Storage: Wrap individual slices in plastic wrap, then place in a freezer-safe bag for up to 2 months. Label with the date so you know when you made it.
Flash-freeze slices on a baking sheet for 1 hour before wrapping to prevent them from sticking together.
Best Reheating Method: Preheat your oven to 375°F. Place pizza slices on a baking sheet and cover loosely with foil. Bake for 10 minutes, then remove the foil and bake for 2-3 minutes more until the cheese bubbles.
This method recreates that crispy bottom crust while keeping the toppings from drying out.
Skillet Method: Heat a non-stick skillet over medium heat. Place a slice in the pan and cover with a lid. Heat for 3-4 minutes until the bottom is crispy and the cheese melts.
This works faster than the oven and creates an amazingly crispy crust!
Microwave (Last Resort): Place a slice on a microwave-safe plate with a cup of water in the microwave. Heat for 30-45 seconds. The water creates steam that prevents the crust from getting rubbery.
We only recommend this method when you’re desperate for quick pizza—the texture won’t be as good as oven or skillet reheating.
Troubleshooting Common Problems
Problem: My dough didn’t rise
Your yeast was either expired or the water was too hot/cold. Yeast needs warm conditions (105-115°F) to activate properly. Always check the expiration date on your yeast packet and use a thermometer for the water temperature. If your kitchen is cold, place the bowl near a warm oven or in a turned-off oven with just the light on.
Problem: The crust is soggy in the middle
You likely used too much sauce or didn’t preheat your baking surface long enough. Always preheat your pizza stone or baking sheet for at least 15 minutes at 475°F. Use a light hand with sauce—¾ cup is plenty for a 12-14 inch pizza. Also, make sure you’re poking holes in the dough center and using enough cheese as a barrier between sauce and dough.
Problem: The bottom burns before the top is done
Your oven is too hot or the pizza is too close to the bottom heating element. Move your rack to the middle position and reduce temperature to 450°F. If using a dark-colored pan, reduce heat by 25°F as dark pans conduct heat more aggressively than light-colored ones. You can also place a second baking sheet on the rack below to act as a heat shield.
Problem: Toppings slide off when I slice it
You’re cutting the pizza too soon after it comes out of the oven. Let it rest for 2-3 minutes so the cheese can set slightly. Also, make sure you’re using a sharp pizza cutter or knife—a dull blade drags toppings instead of cutting cleanly through them. Cut with one confident motion rather than sawing back and forth.
Problem: The ham gets too crispy or dried out
Your ham pieces are either too small or the oven temperature is too high. Cut ham into ½-inch cubes minimum—smaller pieces will overcook. You can also add the ham during the last 5 minutes of baking instead of from the start, or toss the ham in 1 tablespoon of olive oil before adding it to the pizza to keep it moist.
Equipment Essentials
- Large mixing bowl for making dough
- Rolling pin for shaping dough (or use a wine bottle in a pinch!)
- Pizza stone or baking sheet – stone gives crispier crust
- Pizza cutter or sharp chef’s knife for slicing
- Cheese grater for fresh cheese
- Parchment paper makes transferring pizza easier
- Kitchen towel for covering rising dough
- Instant-read thermometer ensures perfect water temperature
- Measuring cups and spoons for accurate ingredients
- Wooden spoon for mixing dough
Shopping List
Bakery/Dry Goods
- All-purpose flour
- Active dry yeast packets
- Sugar
Dairy Section
- Mozzarella cheese (block is best)
- Parmesan cheese
- Butter (if making white sauce variation)
Produce Section
- Red onion
- Bell peppers (your color choice)
- Fresh basil
- Fresh pineapple (optional)
Pantry Staples
- Olive oil
- Salt
- Pizza sauce (or make your own!)
Meat Counter
- Your leftover ham is already at home!
Success Secrets
1. Create a Pizza-Making Station: Before you start, lay out all your ingredients and tools in the order you’ll need them. This professional approach (called mise en place) prevents scrambling around with doughy hands looking for the cheese grater. It also helps you catch any missing ingredients before you’ve already started making the dough.
2. The Parchment Paper Trick: Rolling your dough directly on parchment paper means you can lift the entire thing and slide it onto your hot baking surface without stretching or tearing. This simple trick eliminates the fear of transferring your perfectly shaped pizza and saves you from that awkward moment of trying to reshape it on the hot pan.
3. Two-Temperature Baking: Start your pizza at 475°F for the first 10 minutes to set the crust and get it crispy. Then switch to broil for the final 2-3 minutes to get those beautiful browned cheese spots on top. Watch it constantly during broiling—the difference between perfect browning and burnt cheese is about 30 seconds.
4. Rest Your Dough: If your dough keeps shrinking back when you roll it, stop fighting it. Cover it with a towel and let it rest for 5 minutes. The gluten strands need time to relax. After resting, it will roll out easily without snapping back. This patience saves frustration and creates a better texture in the final crust.
5. The Finger Test for Doneness: Press the crust edge gently with your finger. It should spring back slowly and feel firm, not doughy. The bottom should be golden brown when you lift it with a spatula, and you should hear a slight crackle when you press it. These sensory cues are more reliable than timing alone since all ovens heat differently.
This leftover ham pizza transforms ordinary leftovers into an extraordinary meal that rivals any pizzeria. The combination of crispy crust, melted cheese, and savory ham creates layers of flavor and texture that make every bite memorable. Whether you’re using up holiday ham or just repurposing deli meat, this recipe proves that homemade pizza is simpler than you think and always tastes better than delivery!
