Mike van de Elzen: Ham and pineapple and chunky tomato pizza

Ham and pineapple and chunky tomato pizza  Cook time: 10 minutes  Prep time: 10 minutes  Serves: 6 200 ml warm water   9 gm dried yeast (1 pkt)   9 gm sugar   120 gm wholemeal flour   250 gm flour   2 tsp salt   2 tbsp sunflower oil   Chunky pizza sauce   1 onion, roughly diced   2 cloves garlic, crushed   6 large tomatoes, chopped   1 stick rosemary   1 tbsp honey   salt and pepper   Cured ham   Pineapple,   Sliced 100 gm cheese, grated  Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes.   Combine flours and salt in an electric mixer bowl. Add oil to fermenting yeast, then add this to flour mix.   Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100 gm balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays ready for topping.   For the chunky tomato sauce, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third.   Preheat oven to 220*C.   Spread pizza sauce over bases, then a little cheese, followed by the ham and pineapple. Finish with a little more cheese over pizzas, season, and cook in oven for 10 minutes.  LISTEN ABOVESee omnystudio.com/listener for privacy information.