Ham & Pineapple Pizza with a Margherita base & Pizza with Sausages & Bacon


So, not the prettiest looking pizza I’ll grant you – but it tasted lovely.  How do you get your dough to come out in a nice circle – answers on a post-card please!

This pizza has been bastardised from three different places, here we go:

  1. For the dough – I went to Jamie Oliver’s on-line recipe for deep-pan pizza except I halved the dough requirements – last week I used it to make one pizza and this week I used the same amount of dough and made two pizza’s
  2. For the Margherita base, I went to Grandma’s Best Recipes and it’s on Page 66
  3. For the topping, I went to my fridge via Sainsbury’s (for the ham) and Marks & Spencer (tinned pineapple chunks)

Ingredients for the dough from Jamie Oliver:

  • 325ml of lukewarm water
  • 3.5 grams of dried yeast
  • 1 tablespoon of golden caster sugar
  • 1 level tablespoon of fine sea salt – I use Lo-Salt
  • 500 grams of strong white bread flour, plus extra for dusting


  1. To make the dough, pour the lukewarm water into a large bowl and use a fork to stir in the yeast, sugar and salt
  2. Add your flour, bit by bit until it comes together – hand aches at this point
  3. The dough needs to be springy, so keep adding a bit more flour if necessary
  4. On a clean surface add some flour and then knead the dough with your hands
  5. Once you’re happy with the consistency, which only takes a couple of minutes, then pop it back into the bowl you had originally, wet a tea-towel and pop it over the top of the bowl
  6. Leave in a warm room until the dough has doubled in size – I leave it for about 45 minutes or so

Ingredients for the Margherita base from Grandma’s Best Recipes:

As I was making two pizza’s this week-end, I doubled everything, but for the purposes of this, I’ll give you the ingredients as in the book.

  • 1 onion or a mug of frozen onions – the recipe doesn’t say this, but it tastes nicer
  • 1-2 bay leaves – it doesn’t say this either
  • 400 grams chopped tomatoes
  • 2 garlic cloves crushed
  • 2 tsp dried basil – I didn’t have any basil, so threw oregano in instead
  • 1 tsp olive oil
  • salt and pepper
  • 2 tablespoons tomato puree
  • 100 grams mozzarella cheese
  • 2 tablespoons grated Parmesan cheese – I didn’t have any and it doesn’t need it


  1. Fry up the onions and garlic together until the onions are soft
  2. Throw in the chopped tomatoes, basil or herb equivalent, salt and pepper, puree and fry it all up together for about 10-15 minutes
  3. Make yourself a cup of tea, and let it cool, the puree, not the tea
  4. Stick it in the blender and blend for a couple of minutes, stick it to one side
  5. By this time, the dough should have done the business and doubled in size.  Take it out of the bowl.  If you want a supersized single pizza, use all of it.  If you want smaller, thinner pizza’s split it in half.
  6. Put some flour on a surface, and then knead the dough for a couple of minutes
  7. Get your rolling pin out and do your best to roll-out the dough so it looks like it’s supposed to, don’t worry if it doesn’t as it tastes the same
  8. Put the dough onto your pizza crisper (who knew it was called that? Anyway, I bought two master class non-stick pizza crisper’s from Amazon as they were on sale, they were 32cm (12.5″) for about a fiver)

Then decorate with whatever you fancy..


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