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

Print Recipe Pin Recipe

Instructions

1. Dissolve the yeast in 125 ml of lukewarm water (about 40°C / 104°F). Mix the flour with 1 teaspoon salt and oregano. Add 3 tablespoons of oil and stir with the dough hook of a hand mixer. Pour in the yeast water and knead everything into a smooth dough. Cover and let rise in a warm place for 40 minutes.
2. Finely dice the garlic clove and onion. Heat 1 tablespoon of oil over medium heat, add the diced garlic and onion, and fry for 3-4 minutes. Add the rosemary sprig, pour in the canned tomatoes, and roughly chop them in the pan. Simmer on medium heat for 10-15 minutes until the sauce reduces to a creamy consistency. Remove the rosemary sprig and season the sauce with salt, pepper, and sugar to taste.
3. Drain the pineapple slices and set aside. Moisten a baking sheet with water, place baking paper on top and press firmly. Roll out the dough thinly onto the paper and brush with tomato sauce. Halve the ham slices and place them on the dough with the pineapple slices. Slice the mozzarella, shred or tear it, and spread over the pizza.
4. Preheat the oven to 200°C / 392°F on electric mode, or 175°C / 347°F on convection mode. Bake the pizza for 20-30 minutes until the cheese is melted and the crust is golden brown.