Ham Pineapple Pizza Recipe

Activate yeast and mix

In a medium bowl, combine warm water, sugar, and instant yeast. Stir and let sit 5–8 minutes until foamy. If no foam after 10 minutes, yeast may be inactive; start over with fresh yeast.

Combine dry ingredients

In a large bowl, whisk together flour and salt.

Form dough

Make a well in the flour, pour in yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape crust

Punch down the dough and transfer to a lightly floured surface. For one 12–14 inch pizza, roll or stretch the dough into a 12-inch round (or your preferred thickness). If you prefer a thinner crust, stretch larger and thinner. Transfer to a pizza peel or baking sheet lined with parchment or a pizza stone preheated in oven.

Preheat oven

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes.

Prepare toppings

Drain pineapple chunks well and pat dry with paper towels to reduce excess moisture. If ham slices are thick, chop into bite-size pieces. Shred or measure mozzarella and have oregano and red pepper flakes ready.

Sauce the crust

Spread the pizza sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use about 3 tablespoons sauce; adjust to taste but avoid over-saucing to prevent soggy pizza.

Add cheese and toppings

Sprinkle 2 cups grated mozzarella evenly over the sauce. Distribute ham pieces across the cheese, then place pineapple chunks evenly so each slice will have some. If using extra 1/2 cup mozzarella for browning, sprinkle it on top. Season with dried oregano and a light pinch of red pepper flakes for a touch of heat.

Brush crust

Brush the exposed crust edge lightly with 1 tablespoon olive oil to help browning and shine.

Bake pizza

Slide pizza onto the preheated stone or place the baking sheet on the middle rack. Bake 10–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbly and lightly browned. Thicker crusts may take 12–15 minutes.

Finish and serve

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice into 6–8 slices and serve hot. Optionally sprinkle additional red pepper flakes or oregano to taste.