Pizza With Pineapple And Ham Food

PINEAPPLE PIZZAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
• Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
• Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
• Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned.

HAM AND PINEAPPLE PIZZA

Steps:

• Brush pizza crust with olive oil, and spread pizza sauce evenly over crust.
• Top sauce evenly with ham and pineapple; sprinkle with cheeses.
• Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.

BARBECUE HAM PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
• Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
• Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
• Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
• Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.

PINEAPPLE HAM PIZZAS

Steps:

• Place English muffins cut side up on a broiler pan. Spread with barbecue sauce; top with ham, pineapple and cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

HAWAIIAN PIZZA

Steps:

• To make the pizza dough, tip both flours into a large bowl (or a stand mixer fitted with a dough hook). Add the yeast, sugar and salt and mix well. Make a well in the middle and add the olive oil and 250ml/9fl oz tepid water; mix well, adding a little more water if the mixture looks too dry - it should be soft and slightly sticky. Knead until smooth and elastic.
• Shape the dough into a ball and place in a large oiled bowl, cover with cling film and leave at room temperature for 45 minutes-1 hour, or until doubled in size.
• Meanwhile, prepare the topping. Pour the passata into a small saucepan, add the garlic granules, oregano and chilli flakes and season well with salt and pepper. Mix well, bring to the boil, reduce to a simmer and cook for about 4 minutes, until reduced and thickened slightly. Taste and add a pinch of sugar if needed. Remove from the heat and leave to cool.
• Preheat the oven to 220C/200C Fan/Gas 7 and place a pizza stone or a large, heavy baking tray in the oven to heat up.
• Dust the work surface with flour, turn the dough out of the bowl and divide in half. Shape each half into a neat ball, dust with flour and leave to rest for 5 minutes.
• Using floured hands or a rolling pin, shape one ball of dough into a neat circle about 25cm/10in in diameter, with a slightly thicker edge. Place on a large sheet of baking paper. Spread with half of the passata, leaving a 1-2cm/½-¾in border all around. Scatter with half of the mozzarella and half of the ham and pineapple. Top with green chilli, if using, and season with pepper.
• Slide the pizza on the baking paper onto the hot pizza stone and cook for 10-12 minutes, or until the crust is golden and the toppings are bubbling. While the first pizza is cooking, prepare the second in the same way.

PIZZA WITH PINEAPPLE AND HAM

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

PIZZA WITH PINEAPPLE AND HAM

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.