Hot ham and pineapple pizza

Prepare to convert even the staunchest opponents of pineapple-on-pizza with this remarkable technique from Adam Liaw. Elevate your ham pizzas by marinating fresh pineapple in a sweet and umami blend of brown sugar and fish sauce, then roast until delectably caramelised.

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

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Pizza

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Ingredients

• 2 portions pizza dough (½ of the recipe)
• 1 tbsp olive oil
• ½ pineapple, core removed
• 3 tbsp brown sugar
• 1 tbsp fish sauce
• 100 g thick cut leg ham (preferably with fat still on), cut into batons
• 3 cups low-moisture shredded mozzarella
• 2 tbsp Calabrian chilli oil
• ¼ tsp smoked paprika
• basil leaves, to serve

For the pizza dough (makes 6 medium, 4 large bases)

• 1 kg bread flour or Tipo 00 flour
• 650 ml water
• 20 g salt
• 1 packet dry yeast
• 3 tbsp olive oil, plus extra for oiling the containers

For the pizza sauce (makes extra)

• 500 ml tomato passata
• 1 garlic clove, grated
• 1 tsp salt
• a pinch of sugar

Proofing time: 1 hour - 3 days

Instructions

1. To make the pizza dough, combine all the ingredients in an electric stand mixer with the dough attachment fitted. Knead for around 6 minutes until a smooth dough forms. Divide into 6 equal pieces and transfer to individual oiled containers of about 3 cups capacity with airtight lids. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the fridge to proof for up to 3 days. The dough will develop more flavour the longer you leave it, but if you want to you could use this after proofing for just an hour at room temperature.

2. To make the pizza sauce, combine all the ingredients in a small saucepan, cover and simmer for 5 minutes, just until the raw taste of the tomato is gone. This sauce will keep in an airtight container for about a week.

3. Preheat an oven or pizza oven to 220°C (fan-forced). Heat the olive oil in a large, oven-proof frying pan. Add the pineapple, cut-side down and sprinkle generously with the brown sugar and fish sauce. Roast the pineapple for 3-5 minutes, or until caramelised. Allow to cool, then roughly chop.

4. Remove the dough from the fridge about 30 minutes before you want to cook. Divide it into two bases, then spread it out on a floured board, pushing the dough from the centre out. Spread the pizza bases with the pizza sauce and top with ham, cheese and pineapple. Bake the pizzas in the pizza oven or oven for 20-30 minutes, or until cooked through and the cheese is melted. Drizzle with chilli oil and sprinkle with smoked paprika. Sprinkle with basil leaves and serve immediately.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pizza

Watch the full episode here

G

Watch the full episode here

G