Ingredients
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100g lean salt-reduced leg ham, thinly sliced
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1/2 small red capsicum, chopped
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125g cup mushrooms, chopped
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3/4 cup drained canned pineapple pieces
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3/4 cup light pizza cheese
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1/4 cup no added salt tomato paste
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Olive oil cooking spray
Dough
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320g packet gluten-free pizza dough mix (see note)
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1 teaspoon xanthan gum
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1/4 cup olive oil
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2 eggs
Method
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1Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
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2Make Dough: Using an electric mixer, beat dough mix, xanthan gum, oil, eggs and 100ml cold water on low for 2 minutes or until smooth. Using lightly oiled hands transfer dough to a lightly oiled surface. Knead for 1 minute (see notes).
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3Divide dough into 4 equal portions. Cover 3 portions with plastic wrap and set aside. Using a rolling pin, roll out remaining portion on a lightly floured surface to form a 22cm round.
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4Combine ham, capsicum, mushroom, pineapple and 2/3 cup cheese in a bowl. Leaving a 1cm border around edge of dough, spread with tomato paste. Place 1/4 of the ham mixture over one half. Brush edge with water. Fold over to enclose filling. Pinch edges together to seal. Place on 1 prepared tray. Repeat with remaining dough, ham mixture and trays. Spray tops with oil. Sprinkle with remaining cheese.
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5Bake for 12 to 15 minutes or until golden and cooked through. Serve.
Source: taste.com.au
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