2 hours 15 minutes
- 2 x Medium sized thin pizza bases
- 1 kilogram kent pumpkin
- 200 grams sun dried tomatoes
- 6 cloves fresh Australian garlic
- 300 grams fresh diced ham
- 1 brown onion
- 4 tablespoons tomato paste
- A little bar-b-que sauce
- Pizza cheese (mozzarella, cheddar & Parmesan)
- 100 grams baby spinach leaves
- 1 can of diced pineapple pieces
Start with the pumpkin. Set your oven on 180 degrees. Peel the skin and slice the remaining into manageable slices. Then dice into approximately into 1 to 2 cm cubes. Line a oven proof tray with baking paper. Lightly spray a good quality Olive Oil onto the baking paper and place the pumpkin onto the tray. Again, lightly spray the top of the pumpkin with olive oil. Place the tray on the middle shelf in the oven. Keep checking until the pumpkin turns golden brown. Then turn the pumpkin over and again, keep checking until it turns a golden brown (once turned, they turn golden brown a lot faster then the 1st time so keep a good eye on them). Remove from oven and set aside to cool.
Once the pumpkin is in the oven, start on the preparation of the other ingredients. I do it in a certain fashion to avoid having to constantly wash the chopping board.
Onion: remove the outer skin, cut in half and place in a bowl full of cold water (deep enough to totally cover the onion). By putting the onion in water, it will stop all the tears when it is time to cut the onion up.
Garlic: I absolutely love garlic so sometimes I put in a lot more than 6 cloves but this comes down to how you like. Peel the skin of the garlic and then slice and dice until the garlic are very small pieces, like a cube but just very tiny. Set aside in a plate
Onion (again): Unlike garlic, I am not a big lover of onion but it brings great flavours so I stick with just one onion but if you want more than simply add it. Like the garlic, slice and dice the onion into small cubes (but not as small as the garlic). Set aside in a plate.
Pineapple: Remove the juice (or if you have kids, freeze the juice, it makes a great ice block). Cut the pieces in half vertically then cut that vertical piece horizontally. Set aside on a plate.
Ham: When I buy the diced ham pieces sometimes they are quite long so I like to have basic size cubes so a quick chop and slice should keep them all even. Set aside on a plate.
Sun Dried Tomatoes: Like everything else, I like to have the tomatoes in cube size pieces. This is a little messy, but again, slice and chop. The tomatoes usually come in a plastic contained from the Deli, so I usually just put the diced tomatoes back in the same container.
Excluding the spinach leaves, everything is now diced and looks quiet colourful. It is now time to start frying the prepared foods.
Put a large frypan on the stove. We start with the garlic and I do not put any oil in (I have found that by using the oil, the garlic sticks together and makes it very hard to evenly spread the garlic over the pizza base). Be very careful with the dry frying as to not damage your frypan. Constantly stir and move the garlic around the frypan until it turns a golden brown. Once ready, put onto some brown paper or paper towelling on a plate and set aside.
Now, place the onion into the frypan (no oil just yet) and keep stiring until the moisture has just about disappeared from the onions. Add some olive oil and keep stirring the onions until they all have a covering (but dont drown the onions). Keep stiring until golden brown. Remove, place on a plate and set aside.
Now, place the pineapples into the frypan. You will probably still have a little oil left over from the onions. Keep stirring the pineapples until they look a little dry and then place some more olive oil in until they look slightly covered in oil (remember, no drowning). Keep stirring until the pineapples turns golden brown in places. Remove, place on a plate and set aside.
It snow time for the ham. place it all into the frypan and add a little more olive oil. Keep stirring until it also turns a little golden brown in places. Remove, place on a plate and set aside.
Get two pizza trays (or metal trays as long as they are wide enough for the pizza bases). Place a sheet of baking paper on each. Place the pizza bases on them. Use two tablespoons of tomato paste fro each base. Keep swirling with the back of a spoon until the tomato is evenly spread over the entire base especially the edges. Now swirl a little bar-b-que sauce over the tomato paste and again work this into the paste.
Turn the oven back on again to 200 degrees C (fan forced)
Its time to now start placing all the ingredients on the bases. Start with the garlic. Evenly sprinkle it over the base. Now the pumpkin, evenly placing it all over. Then sprinkle the onion all over. Do the same for the pineapple and then finish off with the ham. Once this is all done, I now use my extremely clean hand to evenly mix all ingredients into each other (just soft pressure is enough) and you will finish off with a fairly smooth and even finish.
Cut the spinach leaves into smaller sections (not too small and not to large) and again, sprinkle these over the pizza (personally, I dont like spinach leaves on my pizza, so I make my wifes pizza with and mine without).
Time to sprinkle the cheese on. Again, some people like alot and some people dont like as much, but you still want to see some of the ingredients underneath otherwise the pizza will just become too cheesy and you wont really enjoy the other flavours.
Once the oven reaches 200 degrees C, place the pizza in for seven minutes. Then turn the pizza around 180 degrees for another six to seven minutes. Remove and cut straight away and enjoy.
We have tried many bases int he past and we have found the thin to be the best for our liking. If you go with a thicker base, it may take a little longer for the base to cook and the times quoted in cooking work perfectly with the thin base. I only use quality pizza cheese and avoid the cheaper brands as they seem to be very oily
Recipe by Paul Pisani