PIZZA HAM LAKE RECIPES

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside.
• Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside.
• Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple.
• Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese.
• Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.

Steps:

• For the pizza bases, crumble the yeast into a bowl and mix with the sugar and 200 ml of lukewarm water (approximately 3/4 cup). Add to the flour along with the olive oil and salt and knead into a smooth dough. Cover and leave to rise for about 1 hour in a warm place.
• Preheat the oven to 220°C (approximately 425ºF).
• Divide the dough into 4 balls and roll them out on a floured surface into round bases of about 26 cm in diameter (approximately 10 inches). Place on 4 greased baking sheets, ensuring the pizza base are slightly thicker around the edges.
• For the topping, blanch and peel the tomatoes, quarter, core and finely dice. Season with salt and pepper and also sugar to taste. Distribute 3/4 of them over the pizza bases, along with the mozzarella.
• Shower with the grated cheese, scatter the remaining tomatoes and top with chopped ham. Season with oregano and drizzle with oil. Bake for about 25 minutes until golden brown. Serve immediately.