Ingredients (serves 2-3):
- 3-4 slices of cooked ham
- 12-15 triangles of pineapple
- 250g of flour
- 120ml of water
- Dash of salt
- 1 tablespoon of olive oil
- Grated cheese
- 1 ball of mozeralla
- 1 tin of tinned tomatoes
- 1 teaspoon of basil
- 1 teaspoon of oregano
- A squeeze of ketchup
- Dash of garlic salt
Pre-heat the oven to 220 degrees C. Put a pan on the hob and simmer the tinned tomatoes along with the basil, oregano and ketchup. While the tomatoes are simmering away, make the pizza dough following my previous method (http://366meals.co.uk/?p=26). The pizza dough should be a bit larger than normal due to the slightly higher quantities of ingredients. Pinch around the edge of half of the pizza base.
Once the tomatoes have reduced by about a third to a half, allow the sauce to cool for a minute before lining half of the pizza base with it. Top it with cheese and then the ham and pineapple. Rip the mozarella up and place it around the mix and top with the rest of the cheese. Now carefully lift over the other half of the dough and make a semi-circle parcel. Use the back of a knife to press the dough down and form a seal all the way around the edge to stop the cheese oozing out during cooking. Pour a glug of olive oil into a bowl and put a dash of garlic salt in the oil. Stir briefly before either brushing or spooning and rubbing over the oil all over the top of the pizza dough. This will make it go nice and crispy!
Put the pizza into the oven for around 10-12 minutes or until the outside goes golden brown. Serve up straight away but be careful of the very hot inside! 🙂
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