Ingredients:
Pizza Base (adapted from Classic Pizzas of the Periplus Mini Cookbooks series)
7g dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup warm water
1.5 cup plain flour
1 cup wholemeal flour
2 tablespoon olive oil
2 teaspoons semolina or polenta
Pizza Topping (for 2 thin crust pizzas)
100g honey baked ham
1.5 to 2 cups freshly chopped or canned pineapple
200g sliced fresh mushroom
2 cups cheese (I used a mix of cheddar and mozzarella)
1 can tomato paste
1. Combine yeast, salt, sugar and water in a small bowl. Stand in a warm place for 10 minutes covered in plastic wrap or until the mixture is foamy.
2. Sift flours in a large bowl. Make a well in the centre and add the yeast mixture. Mix to form a dough.
3. Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. For a thick crust pizza, roll dough out to 35 cm round. For thin crust pizza, divide dough into 2 and roll each portion to a 35 cm round. (This time round I made 2 thin crust rectangular pizza instead).
4. Brush a 30 cm pizza tray with oil, sprinkle with semolina or polenta (I left it out). Place dough onto tray and tuck edges under to form a rim.
5. Preheat oven to 190 degrees celcius.
6. Spread tomato paste onto the pizza base. Sprinkle the rest of the pizza toppings. Place in oven and bake in preheated oven for approximately 20 mins or until cheese has melted and browned a little.
7. Serve! Enjoy!
