Whole wheat Hawaiian pizza

Ingredients for 1 servings:

• 600 g wholemeal wheat flour or wholemeal spelt flour
• 300 g water, lukewarm
• 8 g salt
• 3 tbsp olive oil
• 5 g yeast, fresh
• 1 can tomato(s), chunky (pizza tomatoes)
• e.g. basil and oregano
• salt and pepper
• 1 tbsp tomato paste
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely diced
• some sugar
• 8 slices of cooked ham
• 2 onions
• 1 can pineapple
• ½ apple
• n. B. cheese, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

for 2 trays

For the yeast dough, mix all ingredients and knead by hand for at least 5 minutes. Divide the dough into 2 equal portions. Roll each out to the size of a baking sheet and place on a baking sheet lined with parchment paper. Form a rim of dough around the edges. Cover the baking sheets. Let the dough rise for 2-3 hours, until it has increased in size and is partially bubbling. In the meantime, make the pizza sauce from all ingredients by stirring them in a bowl and seasoning to taste. The sugar should neutralize the acidity of the tomatoes, but can be omitted if desired. Alternatively, you can use a ready-made pizza sauce. For the topping, quarter the ham, peel the onions and slice into rings. Drain the pineapple. Wash the apple and, if necessary, peel and slice into thin rings. Grate the cheese or use ready-made grated cheese. Preheat the oven to 220°C. After the rising time, spread the two rolled-out pizza doughs with pizza sauce and top with ham, onions, and pineapple. Sprinkle the cheese evenly on top. Bake for 15-20 minutes, depending on the thickness of the pizza and how crispy you want it. Of course, you could bake at a higher temperature if you like it crispy; I estimate that would reduce the baking time to 8-12 minutes. If you use cold water, you can let the dough rise longer, which will give it a wonderful flavor. Ideal if you have a bit more to do and want to prepare something.