Ham, Pineapple and Olive Pizza
Servings 4 pizzas
Difficulty Beginner
Total Time 2 hours 30 minutes COOK MODE
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INGREDIENTS
Pizza Dough
- 500 g cake flour
- 10 g yeast
- 5 tsp olive oil
- 350 ml warm water
- 12 g salt
Toppings
- 50 g Rhodes Quality Tomato Paste
- 200 g ham, diced
- 1 x 200g tin Rhodes Quality Pineapple Rings in Light Syrup, diced
- 100 g black olives, pitted
- 250 g mozzarella, grated
- 2 tsp Hinds Spices Steak and Chops Spice
- 2 tsp Hinds Spices Mixed Herbs
METHOD
- Place all the pizza dough ingredients into a bowl or mixer. Mix to combine using your hands or the mixer’s dough attachment. Once combined, knead for 5 – 10 minutes until soft and stretchy.
- Place the dough into a large, lightly oiled bowl and cover with a cloth. Set aside to rise in a warm spot, the dough should double in size (after approximately 2 hours). Once risen, knock it down with your hands and shape into 4 balls.
- On a lightly dusted surface, roll out the dough balls into 4 pizza base rounds.
- Place each pizza onto a lightly floured baking tray.
- Preheat the oven to 180°C.
- Spread Rhodes Quality Tomato Paste onto the bases of the pizzas, getting right to the edges. Top with ham,pineapple, olives and grated mozzarella and thyme. Sprinkle over Hinds Spices Steak and Chops Spice and Hinds Spices Mixed Herbs.
- Bake for 15 – 20 minutes until golden and cooked.
