SHIFT Grub
Ham and pineapple pizza with side salad
Ham and pineapple pizza with side salad. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 150g ready-made pizza base
- 30g tomato purée
- 80g fresh mozzarella, drained
- 100g lettuce
- 100g cucumber
- 100g tomato
- 60g ready-to-eat ham
- 80g fresh pineapple, edible flesh
Equipment
- oven
- oven shelf or tray as packet directs
- chopping board
- knife
- bowl
- spoon
- oven gloves
- kitchen scales
Method
- Preheat the oven to the temperature on the ready-made base packet; prepare the toppings while it heats. Use one 150g ready-made base, not raw dough. Allow longer if your base requires longer cooking.
- Mix the tomato purée with 30ml water and spread thinly over the base. Pat the drained mozzarella dry, tear it into small pieces and space them over the sauce.
- Cut the ham into small pieces and the pineapple into small chunks. Pat the pineapple dry with kitchen paper and spread both evenly over the cheese.
- Cook for the full time on the base packet, until the base is crisp, the cheese has melted and the centre is piping hot. The reference base takes 7–9 minutes at 200°C/180°C fan; follow your own packet. Do not put a glass board in the oven.
- Wash and dry the lettuce, cucumber and tomato; chop and divide between two plates. Cut the pizza in half and serve half with each salad. All toppings, cheese and salad are included in the two portions. Eat immediately; the reference base instructs not to reheat once cooled.
Estimated nutrition
| Energy | 409.5 kcal |
|---|---|
| Protein | 21.2 g |
| Carbohydrate | 47.5 g |
| Fat | 14.9 g |
| Fibre | 4.3 g |
| Saturates | Not available |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- wheat/gluten
- milk
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Eat immediately. These instructions do not cover storing or reheating the finished meal.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.