2 French Sticks, halved lengthways
400 mL tomato pasta sauce
4 large ripe tomatoes, diced
2 green capsicums, seeded and diced
300 g chopped lean ham
2 x 440 g can pineapple pieces, drained
200 g mozzarella cheese, grated
200 g cheddar cheese, grated
Preheat oven to 180°C. Stand the French stick cut side up on a paper-lined baking tray. Spread tomato pasta sauce on bread halves. Top with ingredients, sprinkling the cheese last. Bake in oven for 15 mins or until heated through. Cut each pizza into 4 fingers. Makes 16.
Substitute a Foccacia slab, split horizontally, for the French stick. English muffins may be used as the base.
Recipe © State of Western Australia, 2012.