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Hawaiian pizza with sweet potato 'ham'

Name: Hawaiian pizza with sweet potato 'ham'
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil, plus extra to grease; Semolina, to dust; 200g sweet potato, thinly sliced (we used a mandoline); 1/2 small pineapple, peeled, thinly sliced; 2/3 cup (165ml) tomato passata; 1 chipotle chilli in adobo sauce (from good grocers), finely chopped; 250g coarsley grated mozzarella; 2 jalapeno chilies, 1 thinly sliced, 1 finely chopped; Extra virgin olive oil to grease and to brush; 1 cup (180g) coarse semolina, plus extra to dust; 1 2/3 cup (250g) self-raising flour; 250g Greek yoghurt; 150g fresh ricotta

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 13, 2018

You saw it here first folks, sweet potato 'ham' is the next big thing.

2 tbs extra virgin olive oil, plus extra to grease
Semolina, to dust
200g sweet potato, thinly sliced (we used a mandoline)
1/2 small pineapple, peeled, thinly sliced
2/3 cup (165ml) tomato passata
1 chipotle chilli in adobo sauce (from good grocers), finely chopped
250g coarsley grated mozzarella
2 jalapeno chilies, 1 thinly sliced, 1 finely chopped

Quick pizza dough

Extra virgin olive oil to grease and to brush
1 cup (180g) coarse semolina, plus extra to dust
1 2/3 cup (250g) self-raising flour
250g Greek yoghurt
150g fresh ricotta

Method

1.

Preheat the oven to 250°C. Grease two 25cm pizza trays and dust with semolina. Grease a large baking tray and line with baking paper.
2.

For the quick pizza dough, place semolina, flour, yoghurt, ricotta and 1 tsp salt flakes in a food processor and whiz until a ball forms.
3.

Halve dough and roll out on a semolina-dusted work surface to fit prepared pizza trays. Transfer to trays, brush with oil and prick all over with a fork. Arrange sweet potato across prepared baking tray, overlapping slightly, and cover with baking paper. Bake bases and sweet potato for 8 minutes or until bases are cooked through and sweet potato is just tender.
4.

Using a 2cm-round cookie cutter, remove core from pineapple slices and discard. Combine passata and chipotle in a bowl and divide between bases, spreading to edges. Scatter half the mozzarella over bases, then top with pineapple, sweet potato, sliced jalapeno and remaining mozzarella. Bake, swapping shelves halfway, for 12 minutes or until golden.
5.

Scatter with chopped jalapeno to serve.