Pizza with pineapple, ham and tomato crème fraîche

Name: Pizza with pineapple, ham and tomato crème fraîche
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1/2 cube (21 g) Yeast; 1 TEASPOON Salt; 2 TABLESPOONS Olive oil; 350 g Flour; 1 Pineapple or 2 baby pineapples; 200 g chunky tomatoes; 150 g Fresh cream; 7-10 Tbsp Pepper; 120 g Gouda cheese; 140 g French cooked ham (thinly sliced); 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1/2 cube (21 g) Yeast
1 TEASPOON Salt
2 TABLESPOONS Olive oil
350 g Flour
1 Pineapple or 2 baby pineapples
200 g chunky tomatoes
150 g Fresh cream
7-10 Tbsp Pepper
120 g Gouda cheese
140 g French cooked ham (thinly sliced)
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve the yeast in 200 ml of lukewarm water in a bowl. Mix with salt and 2 tablespoons of olive oil, first stir in the flour in portions, then knead in until a smooth dough ball is formed. Cover the yeast dough and let it rise in a warm place for about 20 minutes. In the meantime, peel the pineapple, cut out the stalk and cut the pineapple into thin rings. Mix the tomato pieces with crème fraîche. Season with salt and pepper. Halve the dough.
2
Roll out dough halves one after the other on a floured work surface (30 cm Ø). Cover 2 baking trays with baking paper. Place the dough on top and spread with the tomato-crème fraîche mixture. Spread pineapple rings on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime, grate the Gouda roughly. About 10 minutes before the end of the baking time, cover the pizzas with slices of ham and sprinkle with Gouda rasp.