Hawaiian pizza

1. 1

   To make the pizza dough, tip both flours into a large bowl (or a stand mixer fitted with a dough hook). Add the yeast, sugar and salt and mix well. Make a well in the middle and add the olive oil and 250ml/9fl oz tepid water; mix well, adding a little more water if the mixture looks too dry - it should be soft and slightly sticky. Knead until smooth and elastic.

2. 2

   Shape the dough into a ball and place in a large oiled bowl, cover with cling film and leave at room temperature for 45 minutes-1 hour, or until doubled in size.

3. 3

   Meanwhile, prepare the topping. Pour the passata into a small saucepan, add the garlic granules, oregano and chilli flakes and season well with salt and pepper. Mix well, bring to the boil, reduce to a simmer and cook for about 4 minutes, until reduced and thickened slightly. Taste and add a pinch of sugar if needed. Remove from the heat and leave to cool.

4. 4

   Preheat the oven to 220C/200C Fan/Gas 7 and place a pizza stone or a large, heavy baking tray in the oven to heat up.

5. 5

   Dust the work surface with flour, turn the dough out of the bowl and divide in half. Shape each half into a neat ball, dust with flour and leave to rest for 5 minutes.

6. 6

   Using floured hands or a rolling pin, shape one ball of dough into a neat circle about 25cm/10in in diameter, with a slightly thicker edge. Place on a large sheet of baking paper. Spread with half of the passata, leaving a 1-2cm/½-¾in border all around. Scatter with half of the mozzarella and half of the ham and pineapple. Top with green chilli, if using, and season with pepper.

7. 7

   Slide the pizza on the baking paper onto the hot pizza stone and cook for 10-12 minutes, or until the crust is golden and the toppings are bubbling. While the first pizza is cooking, prepare the second in the same way.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.