Pizza Turnovers

Ingredients (serves 4)

• 225g (1 1/2 cups) plain flour
• 1/2 tsp sugar
• 1/4 tsp salt
• 2 tsp (7g/1 sachet) dried yeast
• 3 tsp olive oil
• 185ml (3/4 cup) warm water
• 2 tbs salt-reduced tomato paste
• 225g can pineapple pieces in natural juice, drained
• 1/2 green capsicum, seeded, finely chopped
• 1/2 red capsicum, seeded, finely chopped
• 100g reduced-fat sliced ham, coarsely chopped
• 2 shallots, ends trimmed, finely chopped
• 85g reduced-fat grated cheddar

Method

1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Sift the flour into a large bowl. Stir in the sugar and salt. Make a well in the centre. Add yeast, oil and water. Use a round-bladed knife in a cutting motion to mix until the dough comes together.
2. Turn the dough onto a clean, lightly floured surface. Knead for 2-3 minutes or until smooth.
3. Divide dough into 4 portions. Roll out each portion on a lightly floured surface to a 20cm disc. Divide the tomato paste, pineapple, combined capsicum, ham, shallot and cheddar among the discs.
4. Fold each disc in half to enclose the filling. Press the edges to seal. Transfer the turnovers to the prepared tray. Bake for 15-20 minutes or until puffed and golden and the turnovers sound hollow when tapped on the base.

Notes

• 
  <p>Tips: Flour your hands before you start kneading so the dough doesn't stick to them.</p> <p>Measure the discs with a ruler, but dont worry if they're not exactly the same.</p>