Hawaiian Ham and Pineapple Pizza
A soft, chewy pizza topped with ham, mozzarella, and sweet pineapple. Be sure to pat the pineapple *very* dry—wet fruit will make the crust soggy.
- Time
- 45 min
- Serving
- 771 kcal
- Ingredients
- ≈ $2.18
- Protein
- 35 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 80 g
- 5 Mozzarellapack 125 g ≈ $1.80 76 g
- 6 Hampack 300 g ≈ $2.85 54 g
- 7 Canned pineapplepack 565 g ≈ $2.50 70 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest 25 minutes.
Preheat oven to 475 °F (245 °C).
Drain pineapple in a colander, pat *thoroughly* dry with paper towels; slice ham6 into small strips.
Roll out the dough, spread with crushed tomatoes, and scatter mozzarella5.
Add ham6 and dried pineapple.
Bake 9–12 minutes until crust is golden and cheese is melted.
Tips
- Why it works
- Pat the pineapple dry, otherwise the dough gets soggy and won't rise. If you see wet spots on the dough, you didn't dry it enough.
- Substitutions
- Swap the ham for smoked bacon (50 g) if you have it. You can use gouda (70 g) instead of mozzarella, but it doesn't melt as well.
- Common mistakes
- If the dough doesn't rise or cracks while baking, the yeast didn't activate or there was too much water.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1 to 1.5 minutes under a lid so the cheese doesn't dry out.
- Serve with
- Serve with a simple cucumber and lemon salad to soften the sweetness of the pineapple.
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