Homemade Pizza is always a hit in our family - here's one we had for lunch last week, eaten out on our veranda ....Everyone loves pizza, and living really far away from any type of pizza restaurant means that I often have to make pizza myself, else we’d never get to eat it ! I use a really simple recipe for the base – made with baking powder instead of yeast (so there’s no endless kneading and waiting for it to rise etc …) This base is more ‘biscuit-y’ than crispy, but we prefer it that way.
I usually make this to serve as a lunch dish, with a nice salad. I’ve included the topping ‘recipe’for the ham and pineapple pizza pictured, but you could use any topping of your choice. (If you’d like to see my recipe for homemade pizza with a crispy yeast dough base, click here).
Rustic Ham & Pineapple Pizza
Base:
250 gm Flour
10 ml Baking Powder
3 ml Salt
3 ml dried Mixed Herbs
60 gm Butter or Margarine
1 Egg, beaten
a little Milk
Topping:
1 x small tin (around 45 ml) Tomato Paste (Optional)
1 x tin (around 425 gm) Tomatoes (Optional)
250 gm pkt Sandwich Ham slices
½ fresh Pineapple, cubed (or around 1 cup tinned Pineapple pieces, drained)
1 cup Cheddar Cheese, grated
Seasoning to taste (salt, freshly ground black pepper, dried herbs)
Sift flour, baking powder & salt together. Add the dried herbs. Rub in the butter (or margarine) until the mixture resembles fine bread crumbs. Mix into a soft dough with the beaten egg and a little milk. Roll out to dinner plate size/shape. Spread the topping over the base (in the order listed) and bake at 200’C/400’F/Gas Mark 6 for around 30 minutes. Serve with a nice fresh salad.
I usually make this to serve as a lunch dish, with a nice salad. I’ve included the topping ‘recipe’for the ham and pineapple pizza pictured, but you could use any topping of your choice. (If you’d like to see my recipe for homemade pizza with a crispy yeast dough base, click here).
Rustic Ham & Pineapple Pizza
Base:
250 gm Flour
10 ml Baking Powder
3 ml Salt
3 ml dried Mixed Herbs
60 gm Butter or Margarine
1 Egg, beaten
a little Milk
Topping:
1 x small tin (around 45 ml) Tomato Paste (Optional)
1 x tin (around 425 gm) Tomatoes (Optional)
250 gm pkt Sandwich Ham slices
½ fresh Pineapple, cubed (or around 1 cup tinned Pineapple pieces, drained)
1 cup Cheddar Cheese, grated
Seasoning to taste (salt, freshly ground black pepper, dried herbs)
Sift flour, baking powder & salt together. Add the dried herbs. Rub in the butter (or margarine) until the mixture resembles fine bread crumbs. Mix into a soft dough with the beaten egg and a little milk. Roll out to dinner plate size/shape. Spread the topping over the base (in the order listed) and bake at 200’C/400’F/Gas Mark 6 for around 30 minutes. Serve with a nice fresh salad.
