Homemade ground beef and pineapple pizza

Ingredients

• 200 ml of lukewarm water (approximately 40 °C)
• 1 teaspoon of sugar
• A pinch of salt
• 15 g of fresh yeast (or 1/2 sachet of dry yeast)
• 300 g of pizza flour or wheat flour (half hard wheat possible)
• 1 to 5 tablespoons of olive oil
• 100 to 200g of crushed tomatoes
• 2 to 5 teaspoons of dried basil
• 2 to 5 teaspoons of spices for pizza
• ground black pepper
• hot pepper, to your liking
• crushed garlic
• 200 g of ground meat
• grated Emmental cheese
• mozzarella
• 200 g of canned pineapple

Heat the water to approximately 37 °C (42 °C with dry yeast). It should be warm to the touch, but not hot.

Dissolve the salt and sugar, then the yeast, in it.

Gradually add the flour while mixing, then knead for about 15 minutes by hand or with a mixer, until the dough is no longer sticky.

Cover and let rise for 30 to 60 minutes, keeping it warm, until it has doubled in size.

Drain the tomatoes, season them with pepper, chili flakes, pizza seasoning, basil, and garlic, then blend them into a smooth sauce.

Heat a very hot frying pan and brown the ground meat, breaking it up as you go. Drain off any excess fat.

Preheat the oven to the highest setting (ideally 300 °C, bottom heat), with the baking sheet inside.

Divide the dough into four equal portions; on a lightly floured baking sheet, flatten one portion by hand and then with a rolling pin into a regular disc.

Slide it onto the hot plate with the paper, and pre-cook it until the first brown spots appear; then pierce the bubbles with a fork.

Brush it with a thin layer of olive oil (leaving the edges clear so they remain crispy), and then spread a thin layer of sauce.

Generously cover with Emmental cheese, small mounds of meat, mozzarella to cover the meat, and pineapple.

Bake in the oven for about 10 minutes, until the cheese is melted and golden brown, keeping a close watch. Repeat with the remaining pizzas.