Hawaiian pizza

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Hawaiian pizza keeps dividing opinions, but there is a reason it stays popular. The sweet pineapple, savoury ham and melted cheese create a contrast that works surprisingly well when the crust is crisp and the topping is kept balanced. Homemade, you can keep it juicy without letting the centre go soggy.

Serves: 4 people

Preparation time: 90 min

Ingredients

• Strong bread flour – 500 g
• Lukewarm water – 325 ml
• Instant dry yeast – 7 g
• Fine salt – 10 g
• Olive oil – 1 tbsp
• Pizza sauce – 220 g
• Mozzarella – 250 g
• Cooked ham, torn into pieces – 120 g
• Pineapple pieces, well drained – 150 g
• Optional bacon, crisped – 40 g

Method

1. Make the dough, knead until smooth and let it rise until doubled. If you are using canned pineapple, drain it very well and pat it dry so the pizza does not bake up watery.
2. Stretch the dough and spread with pizza sauce. Add the mozzarella first, then the ham and pineapple pieces so they stay visible and roast slightly in the oven.
3. Bake until the crust is golden and the cheese is bubbling. If using bacon, scatter it on during the final minute or just after baking so it stays crisp.
4. Let the pizza stand for a moment before slicing. That small pause helps the topping settle and keeps the juice from running across the board.