I believe that when grandma first tried pineapple here in the United States she thought it was some kind of fancy apple. This is because throughout her recipe notes for other dishes pineapple is sometimes used where apple would make a more historically Eastern European ingredient choice. Nonetheless when she incorporated pineapple into her recipes it was a surprising yet tasty addition. This flatbread recipe came to me while I was working through her pizza dough recipe for an earlier post.
My whole family loves ham, mayonnaise and mustard. My husband likes Jarlsberg cheese and Grandma liked pineapple. Inspired by all of those loves, I wanted to make something to serve my family today that pays homage to the flavors that we love so much. This flatbread without red sauce is the result of those family loves.
Makes 2 Rustic Shaped 6″x12″ Pizzas
For the Pizza Dough
1 Packet Active Dry Yeast (follow instructions on package, note: the addition of sugar is okay to proof the yeast)
1/2 cup of water total (note: use what volume of water is needed for the Active Dry Yeast instructions, reserve the remaining volume of water for the recipe)
2 cups of Bread Flour
4 Tablespoons Cooked Shredded Potato (approximately 1 peeled baked potato)
1 Egg Beaten
1 Tablespoon Olive Oil
Preparing the Dough
Follow the Active Dry Yeast Packet Instructions using the water from the recipe. If there is reserve water, it will be used in the dough mixture. Combine the yeast mixture, reserve water, bread flour, shredded cooked potato & beaten egg. Turn out onto a lightly floured board and knead for 5 to 8 minutes until the dough comes together into a round ball that doesn’t stick to hands. Add more water or flour to the dough if needed to get it to the correct consistency. Line a clean oven proof bowl with the olive oil and cover with a clean cloth. Place the dough in an oven set to proof for 1/2 hour, until it doubles in size.
While the dough is proofing, prepare the toppings. See ingredients under “For the Toppings“, refrigerate toppings until needed.
For The Toppings
1 1/2 Cup Shredded Jarlsberg Cheese
2oz Weighted Ham (Sliced or Diced)
4.5oz Weighted Fresh Pineapple Chunks or Wedges
Preparing the Pizza
When the dough is finished proofing remove from the oven and set the temperature to 400 degrees.
Divide the dough into 2 parts and stretch or roll out 2 rustic shaped 6″x12″ pieces. Do not dock the dough. Place each piece side by side on a half sheet pan and top each with half of the prepared toppings. Maintain a 1/2″ border around the pizza while topping.
Bake at 400 degrees 18 to 20 minutes until completely cooked, dough will have risen and be golden brown on the crust and bottom. Finishing with the below Mayonnaise Horseradish Mustard sauce is optional before serving or use as a dipping sauce.
Note if the pizza is sticking to the bottom of the pan, use an off set metal spatula to dislodge and serve.
For The Dipping Sauce (combine below ingredients and refrigerate until using)
1 Tablespoon Mayonnaise
1 Teaspoon Horseradish Mustard