Cheese Stuffed Crust Ham And Pineapple Pizza

Posted 2017-03-28 by Naomi ⇒ follow

[Image1 The cheese will ooze out of the crust of this delicious pizza]

See the cheese oozing out of the crust as you cut a slice of this tasty pizza. There is not a crust left on the plate with this family favourite. I spread the pizza with homemade tomato sauce and sprinkle ham, freshly cut pineapple and cheese on top.

Preparation Time: 1 hour (15 minutes if you have pre-made dough)
Cooking Time: 15-20 minutes
Serves: 1

Ingredients
7 g yeast
3/4 cup warm water
1 tbsp sugar
1/2 tsp salt
2 cups flour (I use 1 cup white and 1 cup brown rice flour and 1/2 tsp xanthum gum for a gluten free option)
3 tsp olive oil
1/2 cup chopped ham
1/2 cup chopped pineapple
1 tomato, diced
1 clove garlic, crushed
Salt and pepper
1/8 cup basil, roughly cut
1 tbsp oregano
2 cups grated cheese, mozzarella or cheddar work well (lactose free if required)

Method

Place the water, sugar, salt and yeast in a bowl. Stir and set aside in a warm place for 5 minutes or until the yeast mixture has foamed.

Sift the flour into a bowl, make a well in the middle and pour 2 tbsp oil and the yeast mixture into the well. Stir to combine, turn out the dough onto a lightly floured bench and knead for 8-10 minutes, until elastic. Put the dough in a lightly oiled bowl, cover and place in a warm draught free place for about 30-40 minutes or until the dough has doubled in size.

[Image2 The pizza dough]

While the dough is rising, place 1 tbsp olive oil in a saucepan and sauté the garlic for 1 minute on medium heat. Add the tomato, oregano, basil, salt and pepper and cook for 5 minutes. Set aside to cool.

[Image5 Homemade tomato sauce is delicious]

Punch the dough down to release the air and knead until smooth.

Preheat the oven to 180 degrees and line a baking tray with baking paper. If you use a pizza stone, place in the cold oven and then turn it on.

Roll the dough into a flat 35-40cm circle of even thickness.

Spread 1 cup of the grated cheese in a ring around the edge of the pizza dough, leaving a 2-3cm gap free from cheese around the edge.

[Image3 Spread the cheese in a ring around the dough]

Gently fold the edge of the pizza over the cheese and pinch down, using a fork to seal the crust. Make sure the edges are folded and sealed down tight or the cheese will melt into the pizza and not stay within the crust pocket.

[Image4 Pinch down the edge of the dough to seal the edge will hold the cheese in place]

Spread the tomato mixture evenly onto the flat dough surface. Sprinkle the ham and pineapple on top, then the cheese, keeping the crust free from the topping.

[Image9]

Bake for 15-20 minutes or until the pizza crust has cooked and the cheese has melted.

[Image8 Hot out of the oven]

Cut and serve.