No-Yeast Hawaiian Pizza

Method

1. Heat the oven to 230°C conventional or 210°C fan with two flat trays inside. Drain pineapple in a sieve, then blot with kitchen paper. Use cooked ready-to-eat ham and a thick sauce so the quick bases do not become soaked.
2. Whisk flour, baking powder and salt. Add yoghurt and olive oil and stir with a spoon until a shaggy dough forms. If your yoghurt is very thick and dry flour will not incorporate, add water a teaspoon at a time.
3. Knead lightly on a floured surface for about 1 minute until the dough holds together. Do not knead for ten minutes as with yeast dough; this makes a tougher base. Divide into two equal portions and rest covered for 5 minutes.
4. Roll each portion between lightly floured baking paper into a disc about 24 cm across, leaving a slightly thicker edge. Prick the centre lightly with a fork. Lift each base with its paper onto a hot tray, keeping paper within its manufacturer’s oven-temperature limit.
5. Bake the bare bases for 5–6 minutes until their surfaces look set. Remove trays carefully and spread each base with half the sauce, leaving a 1 cm border. Add half the cheese, ham and pineapple to each and sprinkle with oregano.
6. Bake for another 9–12 minutes until the rims are browned, the underside is firm and the toppings are piping hot, 74°C for the reheated ham. Swap shelf positions if baking both at once. If a base is pale and bendy underneath, move to a lower shelf for 2–3 minutes.
7. Rest for 3 minutes on a rack before cutting. Serve immediately; no-yeast dough is more biscuit-like than a long-fermented pizza crust. Refrigerate leftovers promptly and reheat until hot throughout rather than leaving topped pizza out overnight.