Total time: 30-35 minutes + rising time
Serves: 4
INGREDIENTS:
500g bag Waitrose Ciabatta Bread Mix
345g jar Waitrose Tomato & Sun-dried Tomato sauce
½ essential Waitrose Large Supersweet Pineapple, peeled and thinly sliced
130g pack Waitrose finely sliced British Wiltshire Cured Oak Smoked Ham, torn
120g Waitrose Grated Cheddar & Mozzarella
1 tbsp essential Waitrose Olive Oil
50g bag Waitrose Wild Rocket Salad, to serve
2 tsp essential Waitrose Balsamic Vinegar of Modena
METHOD:
1. Set aside a little of the bread mix for dusting, then place the rest in a bowl, make a well in the centre and pour in 270ml lukewarm water. Knead vigorously for 5 minutes until smooth, then return the dough to the bowl, cover with cling film and leave to rise for 30 minutes.
2. Preheat the oven to 220°C, gas mark 7. Cut the dough into 2 even pieces, roll out thinly, on a lightly floured surface, to 30cm rounds then place in pizza tins or on 2 large baking sheets. Spread with the tomato sauce and top with the pineapple, ham and cheese, then leave to rise for 10-20 minutes. Drizzle with half the oil and bake for 15-20 minutes until risen and golden. Dress the rocket with the remaining oil and vinegar and pile on top of the warm pizzas.
COOK’S TIPS:
For a fabulous piquant flavour, try crumbling over some blue cheese.
Recipe courtesy of Waitrose | Go To: waitrose.com/recipes
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Inspiration/ImageCredits: waitrose.com
