Kidspot Kitchen

Kidspot Kitchen

Ham and pineapple calzones recipe

All kids seem to love ham and pineapple pizzas, so the idea of folding this favourite over into a yummy little pizza ‘pie’ like the ham and pineapple calzones below, is an absolute winner. And like all dough/pizza recipes, it's a great recipe for kids to help with.

Serving Size:

6

Category:

Ingredients:

For the pizza dough

  • 3 tsp active dry yeast
  • 1 tbsp caster sugar
  • 1 cup (250ml) lukewarm water
  • 2 1/3 cups (400g) plain flour
  • 1/2 tsp salt

For the filling

  • 1 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes
  • 1 1/2 cups pineapple pieces, drained
  • 1 cup shredded mozzarella
  • 6 thick slices good quality ham, shredded or cut into strips

Method:

For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for five minutes or until the mixture froths a little on the surface. Add the flour and salt and bring together into a sticky dough. Now either knead this together on a lightly floured surface or use an electric mixer with a dough hook. Either way, knead for five minutes or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for one hour.

Preheat oven to 200°C (180°C fan-forced) and line two large baking trays with paper. Heat  olive oil in a frying pan over medium and cook the onion for five minutes or until soft. Add the tomatoes, lower the heat and cook for another five minutes.

To assemble; divide the dough into six or eight small balls (depending on how many calzones you would like and how big you’d like them to be. Roll one ball out to a circle about five millimetres thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of ‘steam vents’ in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.

Notes:

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