Ham and Swiss Dijon Pizza

Nothing beats a hot slice of homemade Ham and Swiss Cheese Pizza with Dijon Sauce when you want a little bistro flair at your dinner table. This fusion pizza blends creamy Swiss smoky ham juicy pear and a snappy drizzle of honey—Dijon sauce for a showstopper slice that feels both comforting and totally out of the ordinary.

I whip up this pizza for cozy movie nights or when I just need a quick meal that tastes special but uses simple ingredients. I first made this pizza for a potluck and my friends still talk about it years later. The easy honey—dijon sauce became a staple for other snacks too.

Ingredients

• Light Swiss cheese shredded: Choose the freshest Swiss you can find for meltability. Grate it yourself for the best texture
• Honey: Adds delicate sweetness throughout. Use a local raw honey if possible
• Dijon mustard: Provides a zippy kick. Smooth Dijon works great for blending
• Mayonnaise: Creamy base for the sauce. Go for real mayo for richness
• Olive oil: Helps crisp the crust and adds flavor. Use a good quality extra virgin olive oil for the best taste
• Deli ham sliced into squares: Opt for a smoked or honey ham for more flavor. Ask for it sliced thin at the deli
• Pear sliced thin: Brings sweetness and a gentle juiciness to balance the cheese. Choose a ripe but firm pear like Bartlett
• Fresh thyme: Sprigs of thyme add freshness. Use just the leaves so the flavor spreads evenly
• Pizza crust dough or premade 9 inch pizza crust: Use your favorite dough or a good—quality premade crust if you need to save time

Instructions

Prepare the Honey Dijon Sauce:

Whisk together the honey Dijon mustard and mayonnaise in a bowl until totally smooth and creamy. Taste and adjust if you want more tang or sweetness. Let it sit in the fridge to thicken a bit while you prep the pizza

Prebake the Pizza Crust:

If you are using pizza dough rather than a premade crust roll out your dough to about nine inches on a floured board. Transfer to a baking sheet. Bake in a preheated four hundred degree oven for five to six minutes until the top just starts to set. Let the crust cool for three minutes before topping. This step helps keep the base crisp later

Add Olive Oil and Ham:

Brush or drizzle the olive oil evenly over the surface of the crust. Scatter the ham pieces across the crust so there is a little in every bite

Add Cheese and Thyme:

Sprinkle the shredded Swiss cheese generously over the ham. Remove just the thyme leaves from their stems and scatter them over the cheese so their flavor infuses during baking

Layer Pear Slices:

Fan out the pear slices on top of the cheese so each slice of pizza will get a bit of pear. The fruit adds a juicy sweet note that balances the savory elements

Bake the Pizza:

Return the pizza to the hot oven. Bake for twelve to fifteen minutes or until the cheese is melted bubbly and golden in spots. Check the bottom of the crust for crispness

Cool and Drizzle Sauce:

Let the pizza rest two to three minutes after baking so the cheese sets slightly. Then drizzle the honey Dijon sauce all over the top for that signature tangy finish

Slice and Serve:

Use a sharp pizza cutter to slice your masterpiece and enjoy while it is hot and the cheese is at its gooey best

The way the Swiss cheese turns gooey and golden when baked always takes me back to the first time my little niece tried this pizza and declared it better than regular cheese pizza. The pear is my favorite part because it is unexpected and always draws compliments.

Storage Tips

Let leftovers cool to room temp before wrapping or placing in an airtight container. Store in the fridge up to three days. To reheat bake in a toaster oven or skillet instead of the microwave so the crust stays crisp.

Ingredient Substitutions

Try smoked turkey instead of ham for a lighter twist. Apple slices can be swapped for pear for a fall spin or if pears are hard to find. Gruyere cheese can step in for Swiss if you prefer a richer flavor.

Serving Suggestions

Serve this pizza with a crisp green salad with vinaigrette to keep things balanced. A glass of chilled white wine or apple cider pairs beautifully with the nutty cheese. Slice it into small squares for party appetizers.

Cultural and Seasonal Context

This pizza fuses French bistro vibes with the homey ease of pizza night. Swiss cheese and ham are classic together but the honey Dijon and fruit make it feel new. In colder weather the rich flavors taste even better served warm.

Seasonal Adaptations

Add arugula on top after baking for a fresh spring version. Try roasted figs in place of pears for winter. Swap thyme for rosemary for a deeper aroma.

Success Stories

After making this for a backyard family party my uncle—who claims to hate fruit on pizza—went back for thirds. My neighbor requested the Dijon sauce recipe to drizzle on her turkey sandwiches too.

Freezer Meal Conversion

Freeze leftover slices in a single layer until solid then wrap in foil and store in a zip bag. Reheat straight from frozen at four hundred degrees for about ten minutes.

A little bistro flavor is just a slice away with this easy pizza. Try it for your next cozy night in—it just might become a new family favorite.

Recipe Q&A

→ Can I use a premade pizza crust?

Yes, a premade pizza crust works perfectly for this dish and helps save time. Simply top and bake as instructed.

→ What type of pear works best?

Bosc or Anjou pears are ideal due to their firm texture and mild sweetness, which balance nicely with the other toppings.

→ Can I substitute the Swiss cheese?

Gruyère or Emmental are good alternatives, offering a similar nutty, melty character that pairs well with ham and Dijon.

→ How do I avoid a soggy crust?

Pre-bake the crust until partially cooked and let it cool briefly before adding toppings to keep it crisp.

→ Is the honey Dijon sauce served warm?

The sauce is best drizzled at room temperature over the warm pizza just before serving to preserve its creamy texture.