For pizza connoisseurs, it’s possibly the most controversial topping, but we just can’t get enough of pineapple with ham on a pizza. The Hawaiian pizza did not originate from Hawaii but Canada in the 1960s. The father of the Hawaiian pizza, Sam Panopoulos, was born in Greece and moved to Canada. He put pineapple on pizza to attract customers to one of his Ontario-based restaurants, and the legacy lives on.
- 1½ cups (225 g) bread flour or plain (all-purpose) flour
- 1 tsp (4 g) dried yeast
- 1 tsp caster (superfine) sugar
- 1 tsp sea salt flakes
- 1 tbsp extra virgin olive oil
- 3/4 cup (180 ml) warm water, approximately
- 300 g fresh pineapple (see tip at the end of the recipe)
- 1⁄3 cup (90 g) pizza tomato sauce
- 1½ cups (150 g) pizza cheese
- 150 g shaved ham
Place flour, yeast, sugar and salt in a medium bowl. Stir in oil and enough of the warm water to mix to a soft sticky dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place in a large oiled bowl, cover with plastic wrap; stand in a warm place for 1 hour or until dough has doubled in size.
Trim top and bottom from pineapple; remove skin, chop coarsely.
Turn dough on a floured surface; knead for 10 minutes or until smooth and elastic. Divide dough in half; roll each half into a 16cm x 22cm oval. Place on trays.
Spread tomato sauce on bases; top with cheese, ham and pineapple.
Bake pizzas for 15 mins or until bases are browned and crisp.
Tip on pineapples: If fresh pineapple is not available, you can use a 227 g can of drained pineapple pieces in natural juice.