Pizza with Pineapple and Ham

Name: Pizza with Pineapple and Ham
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 4 slices canned pineapple slices, coarsely chopped; 2 kgs crushed tomatoes; 2 carrots, peeled and finely chopped; 2 stalks celery, finely chopped; 4 slices thin slices cooked ham, coarsely chopped; 2 dried bay leaves; 2 teaspoons dry yeast; 473 milliliters all-purpose flour; 2 garlic cloves, finely chopped; 315 milliliters grated pasteurized mozzarella; 118 milliliters extra-virgin olive oil; 3 Tbsps olive oil; 2 smalls onions, finely chopped; 2 Tbsps grated Parmesan; 1 teaspoon salt; 1 teaspoons sea salt; 118 milliliters warm water (105 to 110 degrees F); 1 Tbsp yellow cornmeal

Pizza with Pineapple and Ham might be just the Mediterranean recipe you are searching for. This recipe makes 8 servings with 476 calories, 15g of protein, and 25g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course. Head to the store and pick up celery, pineapple, ham, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.

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Oven

Sprinkle the cornmeal over 2 rimless baking sheets.

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Cornmeal

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Baking Sheet

Roll out each piece of pizza dough into a 10 to 11-inch round.

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Pizza Dough

Roll

Transfer 1 dough to each prepared baking sheet.

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Dough

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Baking Sheet

Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza.

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Marinara Sauce

Dough

Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses.

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Pineapple

Sauce

Sprinkle with the ham.

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Ham

Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes.

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Cheese

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Oven

Cut the pizza into wedges and serve immediately.

Mix the warm water and yeast in a small bowl to blend.

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Water

Yeast

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Bowl

Let stand until the yeast dissolves, about 5 minutes.

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Yeast

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.

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Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

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Food Processor

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.)

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Dough

Punch

Wrap

Cooking Oil

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Plastic Wrap

Bowl

In a large casserole pot, heat the oil over a medium-high flame.

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Cooking Oil

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Pot

Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

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Garlic

Onion

Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.

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Salt And Pepper

Carrot

Celery

Saute until all the vegetables are soft, about 10 minutes.

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Vegetable

Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

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Bay Leaves

Tomato

Sauce

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.)

Ingredients you will need

Salt And Pepper

Bay Leaves

Sauce