Mike's Homemade Wholemeal Ham & Pineapple Pizza

clock 1 hour 30 minutes + 20 minutes bowl Serves 8


  • 200ml warm water
  • 10g dried yeast
  • 2 tsp sugar
  • 115g wholemeal flour
  • 250g high grade flour
  • 12g salt
  • 20ml olive oil
  • 100g tasty cheese, grated
  • 1 packet sliced cured ham
  • 1/4 pineapple, peeled, sliced thin and then into cubes
  • Chunky pizza tomato sauce:
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 400g tin whole peeled tomatoes
  • Leaves from 1 sprig rosemary
  • 1 Tbsp honey
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  • 1. Place warm water in a small bowl and sprinkle the yeast into it. Add sugar and leave to ferment for 10 minutes. In a large bowl combine flours and salt.

  • 2. Add oil to fermenting yeast, and then pour into the flour mix. Mix with the end of a wooden spoon until it comes together. Tip out onto the bench and knead for 5-8 minutes. Place the dough in a clean bowl and cover with a damp, clean tea towel.

  • 3. Leave in a warm place until doubled in size. Knock dough back and form into 100g balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays.

  • 4. Preheat oven to 220ºC (200ºC fan-forced).

  • 5. To make the tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third.

  • 6. Spread pizza sauce over bases, then sprinkle a little cheese followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes.

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