Name: Ham and pineapple pizza
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1½ cups (225g) bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon sea salt flakes; 1 tablespoon extra virgin olive oil; 3/4 cup (180ml) warm water, approximately; 300 grams fresh pineapple (see tip); 1⁄3 cup (90g) pizza tomato sauce; 1½ cups (150g) pizza cheese; 150 grams shaved ham

Making pizza at home is easier than you think. And it’s tastier and far better for you than the takeaway variety.

For more scrumptious toppings, our pizza recipes from scratch will satisfy your every pizza craving. The kids will love our margherita, supreme, pepperoni and ham and pineapple pizzas. But there are also some interesting new takes on the family favourite pizza too.

Ingredients

1½ cups (225g) bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon sea salt flakes

1 tablespoon extra virgin olive oil

3/4 cup (180ml) warm water, approximately

300 grams fresh pineapple (see tip)

1⁄3 cup (90g) pizza tomato sauce

1½ cups (150g) pizza cheese

150 grams shaved ham

Method

1.Place flour, yeast, sugar and salt in a medium bowl. Stir in oil and enough of the warm water to mix to a soft sticky dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place in a large oiled bowl, cover with plastic wrap; stand in a warm place for 1 hour or until dough has doubled in size.

2.Preheat oven to 240°C. Oil two pizza or oven trays.

3.Trim top and bottom from pineapple; remove skin, chop coarsely.

4.Turn dough on a floured surface; knead for 10 minutes or until smooth and elastic. Divide dough in half; roll each half into a 16cm x 22cm oval. Place on trays.

5.Spread tomato sauce on bases; top with cheese, ham and pineapple.

6.Bake pizzas for 15 minutes or until bases are browned and crisp.

If fresh pineapple is not available, you can use a 227g (7oz) can of drained pineapple pieces in natural juice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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