Pre-heat oven to 200°C. Line a 20cm x 30cm x 3cm tray with baking paper that has been lightly sprayed with oil. Dust a clean workbench with extra FATE mix.
Place FATE mix (not extra) and salt into a bowl, create a well in the centre. Pour water and oil, into the well.
Using electric beaters, mix 1min., until smooth. Scrape beater blades to remove remaining dough. Add parsley and ½ cup of the pizza cheese. Using a butter knife, mix to form a soft, sticky dough.
Spoon dough onto dusted workbench, lightly dust the palm of your hands with FATE mix. Knead gently to bring dough together, add a little extra FATE mix if needed. Place dough into prepared tray, and press to form a 20cm x 30cm rectangle (dusting hands with FATE mix if needed).
Spread pizza sauce evenly over dough. Sprinkle with ½ cup of the remaining pizza cheese. Top with pineapple, onion and capsicum. Sprinkle with remaining 1 cup pizza cheese. Bake 20-25min., until base is golden and cheese has melted. Stand 10min.
Cut bread into half lengthwise, then crossways, into 3cm-wide pieces. Serve warm, or at room temperature.
- Oil spray
- 190ml hot water
- 250g FATE Low Protein All Purpose Mix (plus extra ¼ cup for kneading)
- ¾ tsp salt
- 1½ Tbsp olive oil
- 2 Tbsp chopped, fresh, flat leaf parsley
- 440g can crushed pineapple, in juice, drained well, paper towel dried
- 2 cups (200g) Low protein pizza cheese (i.e., Bio Cheese Pizza Shred)
- 1/3 cup pizza sauce (i.e., Leggo’s® Garlic, Onion & Herbs)
- 1 small red onion, peeled, thinly sliced 1 small red capsicum, thinly sliced
