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For the tomato filling: skin tomatoes and roughly chop. Place in saucepan, add other ingredients and simmer for 35-40 minutes.
For the pizza: sift the flour and salt into a bowl. Rub in the butter with your fingertips. Mix the egg and milk together, make a well in the centre of the dry ingredients and add the liquid. Mix to a soft dough, add more liquid if necessary.
Turn on to a floured surface and knead lightly. Roll out to a circle. Be sure that the dough is not too thick, 1 cm is ideal. Put on to a greased baking tray. Spread on the tomato filling and garnish with pineapple pieces, ¾ cup ham, ½ cup sliced mushrooms and lastly 225g mozzarella cheese. Bacon rashers or luncheon sausage can be used instead of ham.
Bake for 20-30 minutes at 200°C. Serve hot.
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