Method
Preheat the oven to 220ºC / Gas mark 7. Peel and finely chop onions and garlic and sauté in olive oil.
Wash peppers. Cut out rings and set to one side. Then dice the rest of the peppers add to the pan and soften for 2–3 minutes.
Add the chopped tinned tomatoes to the pan, then the mixed herbs and a pinch of sugar and leave until soft.
To make the dough, rub the butter into the flours. Then stir in the dry ingredients. Stir in the milk. Then make the dough into a ball and start kneading. Then roll out the dough and place on a tray.
Place the tomato base on the rolled out dough. Then put on the ham and sprinkle with cheese.
Arrange pineapples, green and red peppers, aubergine and black olives on the top in the order of the Olympic rings. Put in the oven for 25–30 minutes.