Ham and Pineapple Pizza

Name: Ham and Pineapple Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lbs (680 g) all-purpose pizza dough, homemade or store-bought, at room temperature; ¾ cup (180 ml) crushed tomato sauce; 2 cloves (6 g) garlic, minced, minced; 1 tsp (1 g) dried Italian seasoning; 2 tbsp (30 ml) olive oil; 2 cups (227 g) low-moisture mozzarella cheese, shredded, shredded; 8 oz (227 g) deli ham or Canadian bacon, cut into ½-inch (1.3 cm) cubes or thin strips; 1½ cups (225 g) fresh pineapple or canned pineapple chunks, drained, cut into bite-sized pieces, patted dry; 1 tbsp (10 g) cornmeal (optional)

From the MyKitchenBank Kitchen

A classic American pizza with tangy tomato sauce, melted mozzarella, savory ham, and sweet caramelized pineapple. Crispy crust, gooey cheese, and a perfect balance of salty and sweet flavors make this a crowd-pleasing pizza night favorite.

Prep: 20 min
Cook: 15 min
Wait: 1 hr
Total: 1 hr 35 min
Makes: 1 large pizza (8 slices)

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Steps

Before you start

Preheat oven to 475°F (245°C) 15 minutes before baking
If using store-bought dough, let it come to room temperature (30 minutes)
Prepare all toppings before stretching dough to keep assembly quick

1
Prepare the sauce
- In a small saucepan over medium heat, warm the olive oil and add the minced garlic.
- Cook for 1 minute until fragrant, stirring constantly.
- Add the crushed tomato sauce and Italian seasoning.
- Stir to combine and let simmer for 5 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
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Ready when: Sauce is fragrant and slightly thickened
Tip: Making fresh sauce ahead keeps the dough from getting soggy and improves flavor—it can cool completely while you prep the rest.
2
Shape the dough
- Lightly oil a 14-inch (35 cm) pizza pan or large baking sheet.
- If desired, dust with cornmeal to prevent sticking.
- Place the room-temperature dough on the pan.
- Using your fingertips and palms, gently stretch the dough from the center outward to fill the pan, leaving a ½-inch (1.3 cm) lip around the edge for the crust.
- If the dough springs back, let it rest for 2–3 minutes and try again.
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Ready when: Dough fills the pan evenly with an even thickness
Tip: Don't use a rolling pin—hand-stretching creates a lighter, airier crust with better texture.
3
Spread the sauce
- Spoon the cooled tomato sauce over the stretched dough, leaving the ½-inch (1.3 cm) edge clear.
- Using the back of the spoon, spread the sauce in an even thin layer across the surface.
- Use about ¾ of the prepared sauce; reserve the rest for dipping if desired.
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Ready when: Sauce covers the dough evenly in a thin layer
Tip: Don't oversaturate the dough—too much sauce makes the crust soggy. A thin layer is all you need.
4
Add cheese and ham
- Sprinkle half of the shredded mozzarella evenly over the sauce.
- Distribute the cubed or sliced ham in a scattered pattern over the cheese, then top with the remaining mozzarella.
- Make sure the cheese extends nearly to the edge to help bind the toppings.
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Ready when: Cheese covers all exposed sauce and ham is evenly distributed
Tip: Layering cheese on both sides of the ham helps it stay in place and prevents it from sliding around while baking.
5
Top with pineapple
- Scatter the prepared pineapple pieces evenly over the cheese.
- Pat any pineapple pieces with a clean paper towel if they seem wet—this prevents excess moisture from pooling on the pizza and making the crust soggy.
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Ready when: Pineapple pieces are evenly scattered across the surface
Tip: Drained canned pineapple works just as well as fresh and is often sweeter; if using fresh, cut pieces slightly smaller so they cook through.
6
Bake the pizzaOven 475°F / 245°C
- Place the assembled pizza in a preheated 475°F (245°C) oven.
- Bake for 14–16 minutes until the crust is golden brown and the cheese is melted and bubbly at the edges.
- The pineapple should caramelize slightly at the edges.
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Ready when: Crust is golden brown, cheese is bubbly and lightly browned at edges, pineapple shows light caramelization
Tip: If the crust browns too quickly but cheese isn't done, tent with foil and lower heat to 450°F (232°C) for the remaining time.
7
Cool and serve
- Remove the pizza from the oven and let it rest on the pan for 2 minutes.
- This allows the cheese to set slightly so slices hold together.
- Slice into 8 pieces and serve hot.
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Ready when: Cheese has firmed enough to support the weight of toppings
Tip: Use a sharp pizza cutter or chef's knife to cut cleanly—a dull blade tears the crust.

Good to know

Tips

If your oven has hot spots, rotate the pizza 180° halfway through baking for even browning.
Fresh pineapple will release more liquid during baking—if you notice pooling, carefully tilt the pan to drain excess juice partway through cooking.
For a crispier crust, use a pizza stone or preheated cast iron skillet instead of a standard pizza pan. Preheat the stone/skillet in the oven for at least 30 minutes.
This pizza is best eaten fresh from the oven, but if making ahead, the dough rises best at room temperature (1–2 hours) before topping and baking.

Make ahead

The tomato sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Pizza dough can be prepared according to your recipe's instructions and refrigerated for up to 24 hours, or frozen for up to 3 months. Bring dough to room temperature before shaping.

Storage & reheating

Leftover pizza keeps in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 5–7 minutes until warmed through and the crust crisps slightly, or in a 10-inch (25 cm) skillet over medium heat for 2–3 minutes per side. Do not freeze after baking, as the crust becomes soggy when thawed.

Substitutions

deli ham or Canadian bacon → Cooked bacon or pancetta, chopped. Use the same weight. Bacon adds a smokier flavor; pancetta is leaner and more delicate.
fresh pineapple or canned pineapple chunks, drained → Mango chunks or fresh peaches. Use the same volume. Pat dry before adding. Both offer similar sweetness and caramelization.
low-moisture mozzarella cheese, shredded → Fontina or provolone cheese, shredded. Use the same weight. These melt well and add a slightly more complex, savory note.
crushed tomato sauce → BBQ sauce mixed with tomato sauce (½ cup BBQ sauce + ¼ cup tomato sauce). For a sweeter, smokier pizza. Use the same total volume.