16" Jo’s Ham & Pineapple Recipe

Preheat and prepare peel or pan

Place a pizza stone on the middle oven rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a pizza pan or sheet, preheat oven to 475°F (245°C). Lightly dust a pizza peel or baking sheet with cornmeal.

Stretch and oil the dough

On a lightly floured surface, stretch or roll the 16-inch dough to a roughly 16-inch circle, leaving a slightly thicker 1/2-inch rim. Transfer the stretched dough to the cornmeal-dusted peel or pan. Brush the rim lightly with 1 tablespoon of olive oil to promote browning.

Combine the tomato pizza sauce, minced garlic, dried oregano, and crushed red pepper flakes in a small bowl. Taste and adjust salt/pepper if needed. Spread about 1 cup of the sauce evenly over the dough, leaving the oiled rim exposed. Use the back of a spoon to create an even layer about 1/8–1/4 inch thick.

Scatter 3 1/2 cups of shredded mozzarella evenly over the sauce, leaving the edge clear. Reserve about 1/2 cup mozzarella for finishing to create extra melt and browning near the end of baking. If using provolone or parmesan, lightly sprinkle 2–3 tablespoons now and reserve the rest for finishing.

Distribute the chopped or sliced ham evenly over the cheese, spacing pieces so every slice will get ham. Scatter pineapple chunks evenly across the pizza, keeping them relatively uniform so juices distribute evenly. If using red onion, spread thin slices sparingly so they don't overwhelm the balance of sweet and savory.

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–10 minutes (or at 475°F/245°C for 12–14 minutes on a pan), rotating once halfway through for even browning. Watch for the crust to be golden, cheese bubbling, and pineapple lightly caramelized.

In the last 1–2 minutes of baking, remove the pizza briefly and sprinkle the reserved 1/2 cup mozzarella and remaining grated cheese over any spots that need extra melt. Return to the oven until cheese is melted and beginning to brown.

Remove pizza from oven. Immediately brush the crust lightly with the remaining 1 tablespoon olive oil (optional) and, if desired, drizzle 1 teaspoon honey over the pineapple area for a glossy sweet finish. Season the pizza with the 1/4 tsp salt and 1/4 tsp black pepper evenly.

Let the pizza rest for 3–5 minutes to set the cheese. Sprinkle chopped parsley or basil over the top, slice into 8–10 slices, and serve hot.