Ham and pineapple and chunky tomato pizza 

Cook time: 10 minutes 

Prep time: 10 minutes 

Serves: 6

200 ml warm water  

9 gm dried yeast (1 pkt)  

9 gm sugar  

120 gm wholemeal flour  

250 gm flour  

2 tsp salt  

2 tbsp sunflower oil  

Chunky pizza sauce  

1 onion, roughly diced  

2 cloves garlic, crushed  

6 large tomatoes, chopped  

1 stick rosemary  

1 tbsp honey  

salt and pepper  

Cured ham  

Pineapple,  

Sliced 100 gm cheese, grated 

Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes.  

Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix.  

Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping.  

For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third.  

Preheat oven to 220*C.  

Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes. 

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