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1
For the dough, mix your dry ingredients.
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2
Add your warm water, and mix thoroughly until you have a smooth dough.
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3
Split your dough in half.
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4
Shape each half into a large rectangle, about half a centimetre thick.
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5
Place onto greased baking trays, sprinkle with flour, and cover with a damp tea towel.
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6
Place in a warm place for 30-45 minutes.
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7
Preheat your oven to 160C.
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8
Mix your tomato paste and garlic powder.
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9
You may need to add a teaspoon of water - it needs to be spreadable.
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10
When your dough has proven, get it back out.
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11
It should have gotten bigger.
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12
Stretch it a little to make it a little less than a cm thick.
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13
Imagine your rectangle of dough is cut in half.
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14
Add 1/4 of your cheese to that half, leaving about a half inch gap around edge.
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15
Repeat for the other lot of dough.
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16
Add a slice of ham on top of your cheese.
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17
Top this with tomato and garlic paste, repeating on both lots of dough.
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18
Add half of your pineapple, top that with ham and then cheese.
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19
Fold over the rectangle to seal in the filling, pinching the edges to ensure it is completely sealed.
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20
Optional: you can brush the top with a tiny bit of oil and sprinkle with rock salt if you wish.
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21
Bake for 20-25 minutes or until it starts to turn golden.
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22
Serve and enjoy!
