Here’s a little bit of a fancy take on a traditional Hawaiian pizza. To celebrate International Pineapple day tomorrow I’ve teamed up with Dole to create this Prosciutto, Buffalo Mozzarella & Pineapple ‘Hawaiian’ Spelt Pizza. I’ve made it with with a quick spelt dough which is lower in gluten & has a sweet nutty flavour then topped with gooey buffalo mozzarella, prosciutto and paper-thin slices of sweet fresh pineapple. The folks Dole NZ work with the Rainforest Alliance to ensure their pineapples are grown according to strict sustainability standards that protect wildlife and improve conditions for workers & their families, plus they’re full of fibre and a great source of magnesium and potassium. Enjoy x
Spelt Pizza Dough
2 cups spelt flour
1 ½ tsp sea salt
2 tsp olive oil
1 ½ tsp whole milk
¾ cup water
2 tsp yeast
½ cup tomato pizza sauce
10 slices prosciutto
⅓ Dole pineapple, peeled and thinly sliced
2 buffalo mozzarella balls, torn
¼ cup oregano leaves
For the pizza dough, place all ingredients in a bowl or an electric mixer with a dough hook. Mix on low for 3 minutes then up to high for a further 7 minutes. Place the dough in a bowl sprayed with oil and cover, place it in a warm place and set aside to proof for 30 minutes.
Heat oven to 225°C.
To assemble, grease a large rectangular baking tray. Divide the dough into two portions and roll one portion out with a rolling-pin, you want it about 3mm thick for a nice crispy base. Gently transfer to the tray. The remaining dough will last up to a week in the fridge or freezes well.
Top pizza with tomato sauce and season with sea salt and pepper. Add prosciutto, pineapple and mozzarella and bake for 15–20 minutes, or until the base is golden and crisp. Top with oregano leaves, a squeeze of lemon and olive oil.