Ham and pineapple calzones

Equipment

• 1 Large bowl
• 1 Electric mixer with dough hook (optional)
• 1 Plastic wrap
• 1 Baking trays
• 1 Baking paper
• 1 Frying pan
• 1 Rolling pin

Instructions

1. For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for five minutes or until the mixture froths a little on the surface.
2. 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 five minutes or until dough is smooth and elastic.
3. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for one hour.
4. Preheat oven to 200°C (180°C fan-forced) and line two large baking trays with paper. Heat olive oil in a frying pan over medium and cook the onion for five minutes or until soft. Add the tomatoes, lower the heat and cook for another five minutes.
5. To assemble; divide the dough into six or eight small balls. Roll one ball out to a circle about five millimetres thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple.
6. 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.
7. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.