These mini Hawaiian pizzas are super easy to make at home with the children. If you can't find flour at the moment or want to save time, use pita pockets as the base.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Pizza Base Ingredients:
3 cups (450g) plain yoghurt
3 cups self-raising flour + extra for rolling (or 3 cups flour + 6 teaspoons baking powder)
1 teaspoon of salt
Pizza Topping Ingredients:
1 can chopped tomatoes
Pinch of salt and pepper to taste
1 spring onion, chopped*
1 teaspoon dried oregano (optional)
400g ham, roughly chopped
1 can pineapple chunks in juice (225g), drained
1 cup cheese, grated
Preheat the oven to 200°C bake, and line two baking trays with baking paper.
In a large bowl, mix the yoghurt, self-raising flour and salt until all of the flour is incorporated and it forms a large ball of dough.
Sprinkle a little flour onto a clean bench or large tray (this is to help stop the dough sticking). Put the dough onto the floured surface. Using your hands, knead the dough for approximately 5 minutes, until the dough feels elastic.
Divide the dough into six balls (or as many mouths as you have to feed). Make bigger balls for adults, and smaller one for children.
Sprinkle a little more flour onto the bench or tray. Using a rolling pin or your hands, roll out each ball of dough to half a centimeter thickness. Place on the baking trays.
Then, in a bowl mix the canned chopped tomatoes with salt, pepper, spring onion and oregano. Evenly distribute all of the tomato sauce onto each of the pizza bases and spread forming a thin layer.
Add the ham, pineapple on top of the pizza bases evenly. Remember to spread the pizza toppings between the pizza bases evenly.
Sprinkle with the grated cheese
Bake in the oven for approximately 20-30 minutes, or until the cheese is melted and the pizza bases are slightly golden and cooked through.