Hawaiian Pineapple Ham Pizza (Print Version)
# Ingredients:
→ Dough Base
01 -
225 g homemade pizza dough (half standard recipe) or 450 g store-bought pizza dough
→ For Baking Surface
02 -
15 ml olive oil, divided
03 -
8 g cornmeal
→ Toppings
04 -
127 g pizza sauce
05 -
168 g shredded mozzarella cheese
06 -
75 g cooked ham or Canadian bacon, sliced or chopped
07 -
82 g pineapple chunks, fresh or canned
08 -
3 slices bacon, cooked and crumbled
# Instructions:
01 -
Allow the pizza dough to come to room temperature if refrigerated or frozen. Prepare the dough through the initial proof and first rise phase. If using homemade dough, follow dough-specific proof and rising instructions.
02 -
Preheat oven to 246°C. If using a pizza stone, place it inside the oven to heat as well. Let it warm for at least 15–20 minutes while shaping the dough.
03 -
Lightly grease a large baking sheet or pizza pan with 7 ml olive oil. Sprinkle with cornmeal to ensure a crisp crust.
04 -
On a lightly floured surface, flatten and stretch dough into a 30 cm circle, approximately 1.25 cm thick. Pinch edges gently to form a defined rim. If needed, let dough rest covered for 5–10 minutes should it spring back.
05 -
Cover shaped dough lightly and allow to rest while preparing toppings.
06 -
Dimple dough surface to avoid large bubbles. Brush with remaining olive oil. Evenly spread pizza sauce, followed by mozzarella, ham, pineapple, and bacon.
07 -
Transfer to oven and bake for 14–15 minutes or until crust is golden and cheese is bubbling.
08 -
Remove from oven, slice, and serve hot. Store leftovers tightly covered in the refrigerator for up to one week.
# Notes:
01 -
If dough resists stretching, let it rest covered for five minutes before continuing. For optimum crispiness, use cornmeal and preheated baking surface.
02 -
Leftover pizza can be frozen for up to three months. Wrap slices tightly before freezing.