Hawaiian-style ham and pineapple pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Topping

• 250 g mozzarella, shredded
• 150 g thick-cut cooked ham, torn into pieces
• 150 g fresh pineapple chunks (or tinned, drained very well)
• Pinch of chilli flakes (optional)

Method

1. Dough. Overnight cold ferment.
2. Pre-char pineapple (optional). Pan-fry pineapple chunks in a dry pan over high heat 2 minutes per side until caramelised.
3. Pre-fry ham. Same pan, fry ham pieces for 1 minute per side until lightly charred.
4. Sauce. Blend all sauce ingredients.
5. Shape + top. Stretch dough, sauce, mozzarella. Distribute ham and pineapple evenly.
6. Bake. 230°C oven, 12–15 minutes until crust is golden and toppings are caramelised.
7. Finish. Chilli flakes if using.

Tips

• Fresh pineapple caramelises beautifully. Tinned works but drain it very well or your pizza will be soupy.
• Pre-fry the ham. It adds char and renders some fat into the cheese.
• Pineapple haters are wrong. Move on.