Hawaiian Pizza

Prep time: 1.5hrs | Makes: 2

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 300g warm water

• 30g olive oil

For the Topping:

• 200g passata

• 5g dried oregano

• 5g garlic, finely grated

• 150g mozzarella, grated

• 150g cooked ham, sliced or torn

• 150g pineapple chunks (fresh or tinned, drained)

• 2g freshly ground black pepper

Method:

1. In a large bowl, combine the bread flour, yeast, salt and sugar, keeping the salt and yeast separate initially.

2. Add the warm water and olive oil. Mix to form a dough, then knead for 8–10 minutes until smooth and elastic.

3. Place into a lightly oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

4. Preheat your oven to 220°C (fan 200°C) and place a baking tray or pizza stone inside to heat up.

5. In a small bowl, mix the passata with oregano and garlic to create a simple pizza sauce.

6. Once the dough has risen, divide it into two equal portions. Roll or stretch each into a round base approximately 25–30cm in diameter.

7. Spread a thin layer of sauce over each base, leaving a small border around the edges.

8. Scatter over the mozzarella, followed by the ham and pineapple chunks.

9. Season lightly with black pepper.

10. Carefully transfer the pizzas onto the hot tray or stone and bake for 10–15 minutes until the base is crisp and the cheese is bubbling and golden.

11. Remove from the oven and allow to cool slightly before slicing. Serve hot and enjoy the balance of sweet and savoury.

Storage:

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to crisp up the base again. Suitable for freezing for up to 1 month.