Double Pizza

This Double Pizza combines two popular topping combinations on one large rectangular base. One side delivers the sweet and savoury flavour of ham and pineapple, while the other offers a rich pepperoni and meatball topping with fresh green bell pepper. It makes family pizza night easier, more fun, and full of variety.

Prep Time 25

Cook Time 20

Total Time 45

Servings Portions

Ingredients

Pizza Dough:

Tomato Sauce:

Toppings for the Ham and Pineapple Side:

120 g mozzarella cheese grated
120 g ham sliced or torn into pieces
120 g pineapple chunks drained well

Toppings for the Pepperoni and Meatball Side:

120 g mozzarella cheese grated
80 g pepperoni sliced
10 small meatballs cooked /diced
½ medium green bell pepper diced

Optional Garnish:

Instructions

Prepare the Dough:

Place the flour into a large mixing bowl. Add the salt, sugar, and yeast. Keep the yeast and salt on opposite sides of the bowl before mixing.
500 g strong white bread flour, 1 tsp salt, 1 tsp sugar, 7 g fast-action dried yeast
Pour in the olive oil and warm water. Mix everything together until a soft dough forms.
2 tbsp olive oil, 320 ml warm water
Transfer the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. The dough should feel soft but not sticky.
Place the dough into a lightly oiled bowl. Cover with a clean towel and leave it in a warm place for 1 hour. The dough should double in size.

Make the Sauce:

Add the passata, tomato purée, oregano, garlic granules, black pepper and salt into a bowl.
200 ml passata, 1 tbsp tomato purée, 1 tsp dried oregano, 1 tsp garlic granules, ½ tsp black pepper, ½ tsp salt
Mix well until smooth. Set the sauce aside while the dough rises.

Prepare the Tray:

Preheat the oven to 220°C fan or 240°C conventional.
Line a large rectangular baking tray with baking paper.
Punch the air from the risen dough. Place it onto the tray and gently stretch it into a rectangle. Push the dough close to the edges but leave enough room for the crust to rise.

Add the Sauce:

Spread the tomato sauce evenly across the base. Leave a small border around the edge for the crust.
Visually divide the pizza into two equal halves.

Add the Toppings:

On the first half, scatter the mozzarella cheese evenly. Add the torn ham and pineapple chunks over the top.
120 g mozzarella cheese, 120 g ham, 120 g pineapple chunks
On the second half, scatter the remaining mozzarella cheese evenly. Add the pepperoni slices, diced meatballs, and diced green bell pepper.
120 g mozzarella cheese, 80 g pepperoni, 10 small meatballs, ½ medium green bell pepper

Bake the Pizza:

Place the tray into the hot oven.
Bake for 18 to 20 minutes until the crust turns golden and the cheese bubbles nicely. The pepperoni edges should look slightly crisp.

Finish and Serve:

Remove the pizza from the oven carefully. Leave it to rest for 2 minutes before slicing.
Sprinkle with oregano, basil or chilli flakes if desired. A drizzle of garlic oil also works beautifully.
Dried oregano, Chilli flakes, Garlic oil drizzle, Basil leaves
Serve hot with salad, chips or garlic bread.

Equipment

Nutrition