Allergy Free Ham and Pineapple Pizza
This pizza has a nice and crispy base. The topping has a lot of vegetables hidden in the sauce which makes it great for kid who are picky eaters. The basil in the crust goes so well with the tomatoes in the topping.
This recipe is can been seen @ http://www.allergyfreealaska.com/2014/02/20/whole-food-fridays-2-21-2014/
Ingredients for the dough..
200g wheat and gluten free white bread flour blend (Doves Farm I use)
120g wheat and gluten free brown bread flour blend (Doves Farm I use)
50g tapioca——– flour
50g potato flour
17g dried yeast
2tbsp fresh basil finely chopped
2tbsp fresh thyme finely chopped
300ml hot water
Ingredients for the topping..
1tbsp olive oil
1/2 red onion chopped
1/2 courgette chopped small
10 mushrooms chopped small
300g fresh tomatoes (you could use canned)
1/2tsp dried oregano
100g cooked ham chopped
150g pineapple chopped
Place all the dry ingredients and herbs into a bowl and mix with a wooden spoon. Add the water slowly and mix with the wooden spoon when it is a nice soft dough( make sure you don’t add too much water) bring it together with your hands. Place it back in the bowl and cover with clingflim and put it in a warm place to proof for 30 minutes(it should double in size).
Meanwhile make the sauce place a pan on a medium heat add the oil and onions cook for 2 minutes then, add the courgette and mushrooms and cook for another 5 minutes. Add the tomatoes and cook for 5 more minutes.
Place it in a bowl and blitz with the hand blender then, add the oregano and mix.
Take the dough out of the bowl and knead a little. Cut the dough in three roll each piece out thinly you should three 9 inch pizzas. Then lay them on a pizza tray and place them somewhere warm for 10 minutes.
Pre-heat the oven to 200 degrees(Fan). When the dough is ready add the tomato sauce the put the ham and pineapple on top place in the oven to bake for 25 to 30 minutes.
When baked add some fresh basil leaves .
Serve with a lovely leafy salad and enjoy!!!