Thursday, 24 March 2016

Ham and pineapple calzones

Check out this wonderful “Knitchen” created for the 2014 Jazz and Jumpers in July Festival in Warwick, Queensland. And there's a pineapple,



Sophie Hanson, Kidspot

Ham and pineapple calzones

All kids seem to love ham and pineapple pizzas, so the idea of folding this favourite over into a yummy little pizza pie like the ham and pineapple calzones below, is an absolute winner. And like all dough/pizza recipes, it's a great recipe for kids to help with.”

For the pizza dough: 3 tsp active dry yeast, 1 tbsp caster sugar, 1 cup (250ml) lukewarm water, 2 1/3 cups (350g) plain flour, 1/2 tsp salt

For the filling:1 tbsp olive oil, 1 medium red onion, finely chopped, 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes, 1 1/2 cups pineapple pieces, drained, 1 cup shredded mozzarella, 6 thick slices good quality ham, shredded or cut into strips

1. For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for 5 minutes or until the mixture froths a little on the surface. Add the flour and salt and bring together into a sticky dough. Now either knead this together on a lightly floured surface or use an electric mixer with a dough hook. Either way, knead for 5 minutes or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for 1 hour.

2. Preheat oven to 200C (180C fan-forced) and line two large baking trays with paper. Heat olive oil in a frying pan over medium and cook the onion for 5 minutes or until soft. Add the tomatoes, lower the heat and cook for another 5 minutes.

3. To assemble: Divide the dough into 6 or 8 small balls (depending on how many calzones you would like and how big you'd like them to be). Roll one ball out to a circle about 5mm thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of 'steam vents' in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.


  1. Oh, the mousetrap! What a fabulous exhibition.

  2. Oh you were lucky to see the exhibition!