Method

1. Preheat the oven to 220C. Mix the flour, yeast and salt in a bowl. Stir in the oil and 200ml warm water together. Mix into the dry ingredients first with a knife, then your hands to make a soft dough.
2. Tip onto a work surface and knead for about 5 minutes to mix everything together. Cut the dough into four and cover with a tea towel to rest for 5 minutes. You don’t have to let it rise!
3. Take each piece of dough and, on a lightly dusted surface, shape with a rolling pin into a large irregular oval, approx 23 x 18cm. don’t knead it first or the dough will be too ‘tight’ and will spring back too much. Lift onto large oiled baking sheets- you will need two.
4. Spread with the pasta sauce; cover it so that you can’t see any white underneath. Make sure it gets as near to the edges as possible, leaving about a 1cm gap. Then tear over the ham, and share out the pineapple chunks. Put the cheese on last to form a protective layer. You may want to sprinkle on a few herbs at this point.
5. Bake in the oven for 8-10 minutes until golden and the base is cooked through.
6. serve!