Summary

Ingredients

• 0.25 ¼ cube yeast (about 10 g)
• 200 g flour
• salt and pepper
• Oregano, dried
• 4 tablespoon olive oil
• 1 clove garlic
• 1 onion (s)
• 1 sprig rosemary
• 1 can tomato (s), 425 ml
• 1 can pineapple, sliced, 580 ml
• sugar
• 4 slices ham, cooked, lean à 50 g
• 200 g mozzarella, liht

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Instructions

1. Dissolve the yeast in 125 ml of lukewarm water. Mix the flour with 1 teaspoon salt and oregano. Add 3 tablespoons of oil, stir with the dough hook of the hand mixer, pour in the yeast water. Knead everything into a smooth dough. Cover and let rise in a warm place for about 40 minutes.
2. Finely dice the garlic and onion. Fry in 1 tablespoon of oil, add the rosemary. Deglaze with the tomatoes. Roughly chop the tomatoes and reduce everything to a creamy sauce. Remove the rosemary, season the sauce with salt, pepper and sugar.
3. Drain the pineapple. Moisten a baking sheet with water. Place baking paper on top and press firmly. Roll out the dough thinly and brush with the tomato sauce. Halve the ham slices and spread over the pizza with the pineapple slices. Cut the cheese into slices, shred it and spread it on the pizza.
4. Bake for 20-30 minutes in a preheated oven with an electric stove at 200 °, convection 175 °.
5. With 6 pieces one has 330 Kcal.