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Ingredients

2 2/3 cup all-purpose flour, plus extra for rolling and kneading
2/3 teaspoon kosher salt
1 1/2 teaspoons active dry yeast
1 cup warm 1% milk
2 tablespoons olive oil
2/3 cup tomato paste
1/2 cup chopped onion
3/4 cup chopped fresh pineapple
3/4 cup chopped ham
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
1/3 cup chopped Italian flat-leaf parsley

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods