Create a taste of the tropics with this classic Hawaiian Pizza! The perfect balance of salty ham, sweet pineapple, and melted mozzarella on a crispy crust. Easy to make at home and perfect for sharing!
300gbread flour (I used organic, stone-ground flour *See note below for using white spelt flour instead)
1tspinstant yeast from a sachet or a tub
1tspsalt
200mlwarm water
1Tbspolive oil plus extra for drizzling
For the Passata:
2Tbspolive oil
1large onion, finely chopped
2clovesgarlic, minced or finely chopped
2x 400g can whole peeled tomatoes
4tsptomato paste
2tspsugar (optional)
Handful of mixed fresh herbs (such as oregano, basil, thyme, rosemary), or you can use dried
Salt & pepper to taste
For the topping:
110gcoarsely grated mozzarella (I used more as I love cheese!)
200gshaved ham
400gfresh pineapple, peeled, quartered lengthways, thinly sliced crossways (I used a can of pineapple chunks in juice, which I sliced up more finely)
1small green capsicum (green bell pepper, seeded, coarsely chopped)
Instructions
For the Passata:Heat oil in a large pan over medium heat. Add the onion and garlic and cook until softened. Add the tinned tomatoes, tomato paste, sugar, herbs and salt and pepper. Cook gently, stirring occasionally, for about 10-15 minutes or until the sauce reduces and thickens. Taste and adjust seasoning as required. Put aside while you make the pizza bases.
Heat oven to 230°C (445°F) and put a baking sheet (or pizza stone) onto the baking tray on the middle shelf. The pre-heated baking sheet or pizza stone will help crisp up the base.
For the pizza bases:Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in the warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for approx. 5 mins or until smooth. Halve the dough and shape into two balls. If not using immediately, put aside and cover with a tea-towel (it doesn’t need to rise, as it’s a thin crust anyway).
On a floured surface, roll out the dough into 2 large thin rounds (about 25cm across), using a rolling pin. Lift the rounds onto 2 lined baking sheets. Smooth sauce over each base with the back of a spoon. Scatter with half of the mozzarella. Top with ham, pineapple and capsicum. Sprinkle with the remainder of the mozzarella.
Put one pizza on top of the preheated baking sheet or pizza stone**. Bake for around 15-20 mins until the mozzarella is melted and the base is crisp. Put it in the oven warmer while you repeat the process with the other pizza. Let them cool for a couple of minutes and serve.
Notes
*You can easily use white spelt flour instead of wheat-based flour in this recipe. Simply reduce the amount of warm water to 180ml.**If you’re able to, you can always cook both pizzas at the same time, swapping them around half way through for even cooking.