Hawaiian pizza

Hawaiian pizza

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
2 large pizzas or 3 medium pizzas
Photographer
Patricia Niven

MRS: This is controversial but it’s just not a pizza if it doesn’t have pineapple on it in our household. This is a good weekend activity – we like to make the dough in the morning and roll the bases out for lunch, with the boys putting their own toppings on their pizzas.

Ingredients

Quantity Ingredient
4 teaspoons dried yeast
2 teaspoons sugar
600g plain (all-purpose) flour
2 teaspoons salt flakes
3 tablespoons extra-virgin olive oil
30g semolina

Toppings

Quantity Ingredient
90g tomato paste (concentrated purée)
2 teaspoons dried oregano
200g free-range ham, roughly chopped
1/2 pineapple, skin removed and roughly chopped
200g grated mozzarella

Method

  1. Pour 375 ml water into a measuring cup, add the yeast and sugar and leave for 5 minutes for the yeast to activate (you can tell that it’s working as the surface of the water will become all foamy).

    Place the flour and salt in a large bowl and pour over the yeast mixture and olive oil. Mix everything together with your hands to form a dough, then tip it out onto a floured work surface. Knead the dough for 10 minutes until it has changed from crumbly to smooth and elastic, then pop it in a floured bowl, cover it with a tea towel (dish towel) and keep it in the warmest part of the kitchen for 30 minutes, or until doubled in size.

    Preheat the oven to 210°C and sprinkle two baking trays with semolina (this will stop your bases from sticking to the trays).

    Once the dough has risen, punch it down to remove any large air bubbles and knead it again for another minute, then divide it in half. Keeping one half covered, roll out the other on a floured bench into a rough circle about 30 cm in diameter (don’t worry if it isn’t perfectly round – ours never are). Transfer the pizza base to one of the prepared baking trays, then repeat with the remaining dough.

    Spread the tomato paste over the pizza bases, then sprinkle over the oregano, top with the ham and pineapple and scatter over the grated mozzarella to finish. Bake for 15 minutes, or until the cheese is golden brown and the bases are nicely crispy. Serve immediately with a green salad.
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