8 x 12 cm round fresh pizza bases
½ cup Napoletana tomato pasta sauce
2 cups grated pizza cheese
150 g shaved leg ham
440 g can pineapple pieces in juice, drained
1 tsp dried Italian herbs
- Place bases on two oiled oven trays.
- Spread sauce evenly over bases. Sprinkle evenly with half the cheese. Divide ham and pineapple among bases. Combine remaining cheese and herbs in a small bowl. Sprinkle over pizzas.
- Cook in a very hot oven (220C), swapping trays halfway through, for about 15 minutes, or until cheese is melted and bases are crisp. Remove.
- Cool pizzas slightly before serving.