Hawaiian Pizza

If you think pineapple belongs on pizza then add this recipe to the collection.

It’s easy to make your own pizza dough – though you’ll need to allow time for it to rise – and so much tastier than ready-made pizza bases!

Simply place your pizza in to your Pizza Nevo Gas Fired Oven and have it ready in less than 90 seconds!

Makes 2 medium to large pizzas!


For the pizza dough

200g/7oz strong white flour, plus extra for dusting
200g/7oz ‘00’ flour
5g/⅛oz fast-action dried yeast
1 tsp caster sugar
1 tsp salt
2 tbsp extra virgin olive oil, plus extra for greasing
250–300ml/7–10fl oz tepid water

For the topping

250g/9oz passata
pinch garlic granules
good pinch dried oregano
pinch dried chilli flakes
pinch caster sugar
125g/4½oz mozzarella, drained and torn into pieces
6 slices ham cut in to small strips
4 tinned pineapple slices, drained and cut into chunks
salt and freshly ground black pepper


1.To make the pizza dough, tip both flours into a large bowl (or a stand mixer fitted with a dough hook). Add the yeast, sugar and salt and mix well. Make a well in the middle and add the olive oil and 250ml/9fl oz tepid water; mix well, adding a little more water if the mixture looks too dry – it should be soft and slightly sticky. Knead until smooth and elastic.

2.Shape the dough into a ball and place in a large oiled bowl, cover with cling film and leave at room temperature for 45 minutes–1 hour, or until doubled in size.

3.Meanwhile, prepare the topping. Pour the passata into a small saucepan, add the garlic granules, oregano and chilli flakes and season well with salt and pepper. Mix well, bring to the boil, reduce to a simmer and cook for about 4 minutes, until reduced and thickened slightly. Taste and add a pinch of sugar if needed. Remove from the heat and leave to cool.

4.Dust the work surface with flour, turn the dough out of the bowl and divide in half. Shape each half into a neat ball, dust with flour and leave to rest for 5 minutes.

5.Using floured hands or a rolling pin, shape one ball of dough into a neat circle about 25cm/10in in diameter, with a slightly thicker edge. Spread with half of the passata, leaving a 1–2cm/½–¾in border all around. Scatter with half of the mozzarella and half of the ham and pineapple. Top with green chilli, if using, and season with pepper.

6.Slide the pizza onto the hot pizza stone and cook for 60–90 seconds, or until the crust is golden and the toppings are bubbling. While the first pizza is cooking, prepare the second in the same way.