Ham & Pineapple Pizza Recipe

Preheat

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or line it and set aside.

On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round (about 0.25 inch thick). Dust with the reserved flour as needed to prevent sticking. Transfer the dough to a pizza peel dusted with cornmeal or to the prepared baking sheet.

Spoon the house red pizza sauce onto the center of the stretched dough (about 3 oz). Using the back of the spoon, spread the sauce in a thin, even layer leaving a 0.5–1 inch border for the crust.

Evenly sprinkle the signature 3-cheese blend over the sauced dough: start with shredded mozzarella (3 oz), then provolone (1 oz), and finish with a light dusting of grated parmesan (1 tbsp) for flavor and browning. Make sure cheese covers the sauce but does not pile excessively at the crust.

Distribute the diced ham (3 oz) evenly across the cheese layer. Scatter the drained, diced pineapple (3 oz) evenly so each slice will get fruit in several spots. If using, add a few thin slices of red onion sparingly (about 1 tsp worth) to avoid overpowering the sweet pineapple. Optionally sprinkle 1 tsp crushed red pepper flakes if you want heat.

Lightly brush the exposed crust edge with 1 tsp olive oil and sprinkle crust with a pinch of coarse salt (about 1 tsp) for color and flavor. Slide the pizza onto the preheated stone or place the baking sheet in the oven.

Bake at 475°F (245°C) for 8–12 minutes, or until the crust is golden and crisp and the cheese is melted and bubbling. Baking time varies by oven and whether you use a stone (usually faster) or a sheet.

Remove the pizza from the oven and let rest 2–3 minutes. Garnish with chopped fresh basil or parsley (1 tsp) if desired. Slice into 6–8 slices and serve immediately.