Cheese Stuffed Crust Ham And Pineapple Pizza

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Dinner (2274) Lunch (1798) Gluten Free (672) Cheese (387) Lactose Free (199) Pizza (76) Ham (39) Crust (1)

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.

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.

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.

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.

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.