Hawaiian Recipe

Preheat and prepare oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it; otherwise a preheated baking sheet works well.

Shape dough

On a lightly floured surface, stretch or roll the 12" pizza dough into a 12-inch circle, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal or to a piece of parchment for easy transfer.

Make garlic-olive oil base

In a small bowl, combine 1 tbs olive oil and 1 tsp minced garlic. Brush the mixture evenly over the dough, leaving the rim untouched. This creates the 'white sauce' base in place of tomato.

Evenly distribute the shredded or torn fresh mozzarella over the oiled dough, leaving a 1/2-inch border. Dollop the ricotta in small spoonfuls across the surface, spacing them so each slice will have some. Sprinkle 1 tbs grated Parmesan evenly over the top.

Arrange the ham over the cheese in an even layer. If using slices, tear them into smaller pieces so they cover the pizza without overloading one area.

Scatter the pineapple chunks evenly over the ham. If using canned pineapple, drain well and pat dry with paper towel to avoid excess moisture.

If using, add thinly sliced red onion and/or crumbled crispy bacon evenly over the pizza. Sprinkle 1/2 tsp red pepper flakes if you want a hint of heat.

Season the assembled pizza lightly with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Drizzle 1 tsp olive oil over the top.

Slide the pizza (on the peel or parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered and the cheeses are melted and bubbling. Baking time will vary with oven and thickness of the crust—watch closely after 7 minutes.

If you prefer a slightly more caramelized pineapple, switch to the oven broil for the final 1 minute, watching carefully to avoid burning.

Remove the pizza from the oven and let rest on a cutting board 2–3 minutes. Scatter torn fresh basil over the top before slicing. Cut into 8 slices and serve warm.