Name: Ham, cheese and pineapple pizza pockets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Pizza dough; 1 1/2 cup self-raising flour; 1/2 cup plain flour; 1/2 teaspoon table salt; 300 gram natural greek-style yoghurt; Ham, cheese and pineapple filling; 1/3 cup pizza sauce; 250 gram shaved leg ham, chopped; 2 tomatoes, sliced; 225 gram pineapple pieces, drained; 1 1/3 cup grated tasty cheese; cooking oil spray; Tomato salsa; 2 tomatoes, finely chopped; 1 red onion, finely chopped; 2 tablespoon finely chopped flat-leaf parsley; 1 tablespoon lemon juice; 1 clove garlic, crushed

Ham, cheese and pineapple pizza pockets

This delicious recipe is a fusion between the classic Hawaiian pizza and the Italian calzone. It's grilled instead of baked, allowing it to be on your table in under 30 minutes - perfect for a weekend family dinner.

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Pizza dough

1 1/2 cup self-raising flour

1/2 cup plain flour

1/2 teaspoon table salt

300 gram natural greek-style yoghurt

Ham, cheese and pineapple filling

1/3 cup pizza sauce

250 gram shaved leg ham, chopped

2 tomatoes, sliced

225 gram pineapple pieces, drained

1 1/3 cup grated tasty cheese

cooking oil spray

Tomato salsa

2 tomatoes, finely chopped

1 red onion, finely chopped

2 tablespoon finely chopped flat-leaf parsley

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Make dough: combine flours and salt in a bowl. Make a well at centre. Add yoghurt; mix to form a soft dough. Turn out onto a lightly floured work surface; knead until smooth.

2.Divide dough into 4 equal portions; roll each portion out to a 20cm round. For each pizza pocket, spoon a tablespoon of pizza sauce over half of a dough portion, leaving a 2cm border. Top with one-quarter each of the ham, tomato, pineapple and cheese. Fold dough over to enclose filling; press edges to seal. Spray with cooking oil.

3.Heat a char-grill plate over moderate heat. Cook pockets, in batches, for 2 minutes each side or until brown and cooked.

4.Combine extra tomato, red onion, parsley, juice and garlic in a bowl. Season.

5.Serve pizza pockets with tomato salsa.

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