Ingredients for short crust pastry
260 g plain sifted flour
53 g lard
53 g margarine
Pinch of salt
Enough water to make a fairly east to roll out dough
40 grams of uncooked rice or 40 grams of dried peas
Ingredients for Pizza filling
1 large diced half fried onion
360 grams of sliced ham
1 410 gram tin of drained pineapple cubes diced
3 tbsp vegetable oil
100 grams of grated cheddar cheese
1 tsp of dried oregano
Salt and pepper to taste
50 grams tomato puree
Method for pastry
Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.
Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, then take your dough out and cut in half, grease two 24 cm round or square by 2 cm deep oven proof dish, or baking tins, roll out your dough to fit the bottom and sides of each one, cut off any excess.
Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then remove peas or rice and leave bases to one side.
Method for filling
Heat up the vegetable oil in a frying pan add the oregano, and half cook your diced onions, now take you pizza bases, and spread each with tomato puree, followed by the ham, now the diced pineapple cubes, followed by the onions, grated cheese salt and pepper to taste, bake in oven for around 5 to 8 minutes.
Serves around 6 to 8 people
Enjoy chef mike