Forget the excessively saucy pizzas of your past, this ham and olive pizza is a nostalgic classic that the whole family will love. Whip these up with the kids on Sunday afternoon then settle down to watch a movie together. Bliss!
1. For the dough: Place the yeast in a small bowl and add 175 ml of the warm water. Stir briefly and set aside for 5 minutes, stirring in 1 tbsp of the sugar after 2 minutes.
2. Combine the remaining sugar with the flour and salt in a separate mixing bowl and stir well.
3. Make a well in the centre and add the yeast mixture and olive oil. Start to mix and then gradually add the remaining warm water to the bowl, mixing until a rough dough comes together.
4. Turn out the dough onto a lightly floured surface and knead briefly until almost smooth.
5. Place in an oiled bowl, cover with an oiled piece of clingfilm, and leave to rise in a warm place until doubled in size, about 1 hour.
6. After rising, preheat the oven to 230°C (210° fan) | 450F | gas 8. Turn out the dough and punch it down.
7. Divide into four and roll out on a lightly floured surface into approximate 15 cm | 6" wide rounds.
8. Arrange between two floured, rimless baking trays and cover loosely with more oiled clingfilm. Leave to rise in a warm place for about 30 minutes.
9. After rising, preheat a barbecue to a moderately hot temperature.
10. For the toppings: Spread the dough with pizza sauce. Top with ham slices, folding them to fit, and then the mozzarella, sliced olives, and basil. Drizzle with olive oil and season with salt and pepper.
11. Once the barbecue is preheated, brush the grates with some olive oil.
12. Carefully slide the dough onto the barbecue. Cover with a lid and let cook for 2 minutes until the bases are starting to brown.
13. Remove the lid and check the undersides of the dough; they should be starting to brown. If not, cover again and cook for a further 1-2 minutes.
14. Once browned, continue to cook for 1-2 minutes further until the cheese is melted and the toppings are starting to brown.
15. Carefully remove the pizzas from the barbecue and let stand briefly before serving.
2 hours 15 minutes
- 1 tbsp active dry yeast
- 300 ml warm water, at ~43° C | 110F
- 1 1/2 tbsp caster sugar
- 450 g | 3 1/4 cups strong bread flour, plus extra for dusting
- 1/2 tsp salt
- 1 tbsp olive oil, plus extra for brushing and drizzling
- 200 g | 1 cup pizza sauce, or tomato passata
- 6 - 8 cured ham slices, e. g. prosciutto or speck
- 250 g | 1 cup fresh mozzarella, drained and sliced
- 125 g | 3/4 cup stuffed olives, sliced
- 1 handful basil leaves, roughly torn
- freshly ground black pepper
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