Inspiration can come from anywhere. Of course, the grocery store up the road knows this and as soon as I walked in, I was shown a large table piled high with large fresh pineapples for $2.68 each. Wow! Now, I try to eat very little sugar and tropical fruit of every type are loaded with the stuff. Even so, I was inspired!
All of a sudden, I was craving Pineapple and Ham Pizza! I decided to take a simple, budget conscience approach to the ingredients. This is really fun and simple!
Pineapple and Ham Pizza
Author: OldGuy
Prep time:
Cook time:
Total time:
Ingredients
- 2½ Cups Unbleached All-Purpose Flour
- 1 Envelope of Rapid Rise Yeast
- 1 Cup Warm Water (120 Degrees)
- ¾ Teaspoon Salt
- 1 - 14½ Ounce Can Hunt's Diced Tomatoes in Sauce
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Dried Oregano
- 1 Teaspoon Sugar
- 3 Twists of the Black Pepper Mill
- 2 - ¼" Thick Slices of Black Forest Ham (Get this at the Deli Counter)
- 8 - Ounces of Sliced Provolone Cheese
- Fresh Pineapple Chunks
- 2 Tablespoons Grated Parmesan Cheese
- ½ Cup Shredded Mozzarella Cheese
Instructions
- Measure the flour into a large bowl and add the yeast and salt, then stir well to mix. Add the warm water and using a large spoon, stir, poke and turn to incorporate the water and loose flour fully. Turn out onto a work surface and knead for 6 minutes. Cover the dough on the counter with a hand towel while you wash and dry the bowl.
- Coat the insides of the bowl lightly with cooking spray. Place the kneaded dough into the bowl and cover with plastic wrap and then the hand towel. Allow to rise until doubled, about 50 minutes.
- While the dough is rising, line a colander with a sheet of paper towel and place it in the sink. Pour the contents of the can of tomatoes into this lining and allow to drain for 10 minutes. Pick up the tomatoes using the corners of the paper towel and slide them off into a blender. Pulse the blender twice; on, then immediately off, then on, and immediately off. Scrape out the tomatoes into a bowel and add garlic and onion powder, oregano, sugar and black pepper. Stir well and set aside.
- Place a rack in the slot second from the bottom in your oven and pre-heat to 350 degrees.
- Tear off a 15" long piece of extra wide aluminum foil and place it on a work surface. Remove the dough from the bowl and place in the center of the foil. Being careful not to pinch or flatten the last 1" edge of the dough, use your hands and palms to mash, stretch and pull it into a 14" circle. The center of the dough can be pushed and mashed as thin as you like ... if it tears, just pinch the split back together to seal. The 1" edge is our raised crust and we want it to not lose the bubbles that formed during the rise and that is the reason to refrain from handling it.
- Top the crust as quickly as possible. First, spread the tomatoes over the center of the crust. Cover the sauce with the Provolone slices. Cut the ham slices into pieces; I cut 9 per piece. Next, arrange the ham pieces evenly and scatter the pineapple chunks over all. Sprinkle the Parmesan on top.
- Use a cookie sheet without edges or a pizza peel to pick up the foil with the pizza on it and slide it off directly onto the oven rack. After 12 minutes, use your pan or peel to pull the pizza out of the oven by sliding it underneath the foil and sprinkle the mozzarella cheese over the top.
- Bake until the edges are golden brown and the bottom is crispy. About 10 more minutes.
- Remove when done and allow pizza to cool 8 minutes before cutting.
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