Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes. If using a pizza peel or baking sheet, lightly dust it with flour or cornmeal.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer the stretched dough to a floured peel or parchment-lined baking sheet for easier transfer.

Brush the outer 1/2-inch (1 cm) rim of the dough with 1 tablespoon olive oil to promote browning and flavor.

Sauce

Make quick pizza sauce

In a small bowl combine 3 tablespoons tomato sauce, 1 tablespoon tomato paste, and 1 tablespoon water. Whisk in 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. The sauce should be spreadable but not watery.

Using the back of a spoon, spread the sauce evenly over the dough, leaving the oiled rim exposed (about 1/2-inch border). Use all the sauce.

Toppings

Evenly sprinkle 1 1/2 to 2 cups shredded mozzarella over the sauced dough, leaving the crust clear. If using provolone, sprinkle the 1/2 cup provolone blended with the mozzarella for a slightly sharper flavor.

Distribute the 6 oz chopped or sliced cooked ham evenly across the cheese layer so each slice will have ham. Break the 3 oz drained pineapple chunks into smaller pieces if large, then scatter them evenly over the pizza. If using, add thin slices of 1/4 cup red onion for brightness.

If you like a touch of heat, sprinkle red pepper flakes to taste over the toppings.

Baking & Finish

Slide the pizza onto the preheated stone or baking sheet (use parchment for easier transfer) and bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden brown and cheese is bubbly and slightly browned. Baking time may vary with oven and stone; start checking at 9 minutes.

Remove the pizza from the oven. Let rest for 2–3 minutes, then sprinkle with 1 tablespoon grated Parmesan and scatter chopped fresh basil or parsley if using. Slice into 6–8 pieces and serve hot.