Pizza with Pineapple and Ham
Cooking pizza with pineapples and ham at home so that it is thin, tasty, juicy, like in a pizzeria, is very simple. The main thing is to make good dough (or use ready-made store-bought dough).
Pizza with Pineapple and Ham = HAWAIIAN-style classic-now-WORLDWIDE. THIN + TASTY + JUICY pizzeria-style at-home. KEY: GOOD-DOUGH (or-ready-bought) + HIGH-OVEN-TEMP (300-350°C ideal but-MAX-home-OVEN-OK + 10-min-bake = soft-tender-CRISPY). YEAST-DOUGH + mayonnaise + ketchup + ham + canned-pineapple + onion + olives + mozzarella + Provençal-herbs = balanced 9-ingredient list. 30-min-prep + 3 servings + 248 kcal per 100 g = SATISFYING. The PINEAPPLE + HAM combination = ICONIC-controversial pairing. PERFECT for-FAMILY-pizza-night + parties + impressive-easy-meal + Hawaiian-pizza-LOVERS + tropical-sweet-savory FANS. Cooking-video included.
Ingredients
Show ingredients
- yeast dough – 320 g;
- mayonnaise – 1 tablespoon;
- ketchup – 1-1.5 tablespoons;
- ham – 150 g;
- canned pineapple – 150 g;
- onion – 1 pc;
- olives – to taste;
- mozzarella – 150 g;
- Provençal herbs – 0.5 teaspoons.
Cooking
1. Prepare ingredients. ANY-DOUGH works. I-have pizza dough with dry yeast; can-use yeast-dough-with-kefir + milk + READY-MADE-frozen + puff-pastry.
2. PREP-SAUCE. MIX MAYONNAISE + KETCHUP + 0.5-tsp-PROVENÇAL-herbs. ADD-DRIED-GARLIC option. MIX-WELL. ADJUST proportions per-taste.
3. CUT HAM SMALL-pieces. CANNED-PINEAPPLE already-SLICED.
4. ROLL DOUGH into-LARGE-ROUND-LAYER 3-5 mm thick (size-of-baking-DISH). My-baking-tray DIAMETER 36 cm.
5. GREASE entire-DOUGH-surface with-PREPARED-SAUCE.
6. PLACE HAM-pieces on-top.
7. ADD PINEAPPLE-pieces.
8. ADD optional COMPONENTS: ONION-RINGS + OLIVES. Pickled-mushrooms + corn = ALSO-WORK.
9. TOP GENEROUSLY with-GRATED-CHEESE. MOZZARELLA best; ANY-HARD-cheese works.
10. OVEN well-heated 200°C-MIN; if-possible 250-280°C. Send-pizza-OVEN; bake 10-15 MIN.
11. Pizza-with-pineapples-and-ham READY. SPRINKLE finely-chopped-BASIL or-GREEN-onions. SERVE HOT. Enjoy your meal!
Cooking video
Tips and Tricks
Tip 1. THE HIGH-OVEN-TEMPERATURE PIZZERIA-STYLE-DISCIPLINE. Recipe-INTRO-emphasizes "very high temperatures + ideally 300-350 degrees + heat oven to maximum" = recipe-CRITICAL-temperature. LOW-TEMPERATURE-bake (180°C): pizza-DRY + soft-no-CRUST + cheese-SLOW-melt + amateur-result + missing-PIZZERIA-feel. HIGH-TEMP (250-280°C+) (recipe-method): QUICK-cook (10 MIN) + CRISPY-edges + JUICY-toppings + cheese-BUBBLY-golden + restaurant-PIZZERIA-quality + signature-Italian-perfection. The CHEMISTRY: HIGH-heat causes-RAPID-CRUST-formation + SEALS-toppings-juicy + DEHYDRATES-bottom for-CRISP. The TRADITIONAL-WOOD-FIRED-OVENS reach-450°C+ = PROFESSIONAL-PIZZERIA. The HOME-OVEN-MAX (250-300°C) = closest-best + accept-COMPROMISE. The PIZZA-STONE preheated = MIMICS-pizzeria-effect. Same high-heat principle: ALL Italian + Neapolitan + restaurant-pizza traditions worldwide. Pro-tip: PIZZA-STONE-INVESTMENT (30-min preheat with-OVEN at-MAX) = TRANSFORMATIVE + restaurant-PIZZERIA-RESULTS at-home; advanced-equipment.
Tip 2. THE MAYONNAISE-KETCHUP-SAUCE RUSSIAN-PIZZA-CHARACTER-TECHNIQUE. Step 2's "mix mayonnaise + ketchup + Provençal herbs" sauce = recipe-SIGNATURE-RUSSIAN-tweak. TRADITIONAL-ITALIAN-pizza uses-PURE-TOMATO-SAUCE (San-Marzano + olive-oil + basil + salt). RUSSIAN-Eastern-European-style (recipe-method): MAYO-KETCHUP-blend + creamier-richer + AMERICAN-fusion-feel + restaurant-Russian-pizzeria character + signature-EASTERN-EUROPEAN. The CHEMISTRY: MAYO-richness + KETCHUP-tomato-tang + Provençal-herbs-aromatic = COMPLEX-COMFORT-flavor. The KIDS-LOVE this-sauce (familiar + sweet-creamy). The TRADITIONAL-ITALIAN purist-MAY-OBJECT but-RUSSIAN-tradition-DIFFERENT-acceptable. The PROPORTIONS-ADJUSTABLE per-taste (recipe-step-2 mention). Same regional-pizza-sauce principle: ALL international-pizza variations worldwide (CHICAGO + DETROIT + NEW-YORK + RUSSIAN). Pro-tip: ROASTED-GARLIC + SUNDRIED-TOMATO blended-into-mayo = transformative-restaurant-quality + sophisticated-twist; advanced-technique. For another classic pizza-recipe worth trying, try Pizza Dough with Dry Yeast.
Tip 3. THE THIN-CRUST-3-5MM PIZZERIA-STYLE-CONSISTENCY. Step 4's "roll dough into large round layer 3-5 mm thick" = recipe-CRITICAL-thickness. THICK-DOUGH (>10 mm): bread-like + DOUGHY-center + amateur-feel + missing-PIZZERIA-thin-character + uneven-cook. THIN-3-5MM (recipe-method): RESTAURANT-PIZZERIA + CRISPY-edges + JUICY-center + FAST-bake (10 MIN) + restaurant-quality + signature-Italian-PERFECTION. The CHEMISTRY: thin-dough + HIGH-heat = RAPID-cook + crispy-CRUST + tender-INTERIOR; thick-dough = LONG-cook + over-cooks-toppings. The 36-CM-DIAMETER recipe (large-pizza for-3-portions) = optimal. The ROLLING-PIN essential or-HAND-stretch (PROFESSIONAL-method). The EVEN-thickness across-disc essential. Same thin-pizza principle: ALL Italian + Neapolitan + Roman-style + restaurant-PIZZERIA traditions worldwide. Pro-tip: HAND-STRETCH (Italian-traditional) preserves-EDGE-airy-bubbles vs-rolling-pin-flattens; RESTAURANT-CHEF-discipline + advanced-technique.
Tip 4. THE TOPPING-ORDER LAYER-DISCIPLINE. Steps 5-9's "sauce + ham + pineapple + onion-olives + cheese-top" = sophisticated-CONSTRUCTION. RANDOM-ORDER: cheese-burns + ingredients-uneven + amateur-result. PROPER-ORDER (recipe-method): SAUCE (foundation), HAM-protein (substantial), PINEAPPLE (juicy + sweet), OPTIONAL-VEGGIES (visual-INTEREST), CHEESE-TOP-LAST (MELTS-PROTECTS-toppings + GOLDEN-CRUST + restaurant-feel). The MOZZARELLA-LAST essential = MELTS-INTO-OTHER-INGREDIENTS + creates-CHEESE-PULL + signature-PIZZA-character. The PINEAPPLE-DRAINED essential (canned-juice = soggy-pizza-prevention). The HAM-COOKED-ALREADY (from-can) = warms-only. Same topping-order principle: ALL Italian + American + restaurant-PIZZA traditions worldwide. Pro-tip: DRAIN-PINEAPPLE-EXCESS-WATER + PAT-DRY = CRISPER-pizza-bottom + restaurant-PROFESSIONAL discipline + foolproof. For another classic pizza-style worth trying, try Yogurt-Based Pizza Dough Without Yeast.
FAQ
Why pineapple on pizza?+
HAWAIIAN-PIZZA = INTERNATIONAL-CONTROVERSY + LOVED-or-HATED. ORIGIN: created-CANADA 1962 by-SAM-PANOPOULOS (Greek-Canadian); named-after-PINEAPPLE-BRAND (not-Hawaii). The COMBINATION-PHILOSOPHY: SWEET-pineapple + SAVORY-ham = CLASSIC sweet-savory pairing (like-bacon-and-syrup, ham-and-honey). The CONTROVERSY: PURIST-Italians + many-others REJECT-fruit-on-pizza; FANS LOVE the-tropical-twist. The CULTURAL-IMPACT: WORLDWIDE-availability + family-FAVORITE in-many-countries + Russian-Eastern-European-popular. The PINEAPPLE-CHOICE: CANNED (recipe-default + accessible + sweet); FRESH (more-acid + transformative). Pro-tip: BACON-substitute-for-HAM = even-more-PIZZA-classic + smoky-twist + RESTAURANT-quality + sophisticated-MODIFICATION + family-favorite.
Cheese variety options?+
Recipe specifies MOZZARELLA-best but-OTHER-cheeses-WORK. RECOMMENDED-CHOICES: MOZZARELLA (Italian + STRINGY-melt + Mexican-popular + recipe-default + traditional-pizza-cheese), CHEDDAR-MEDIUM (American + bold + classic), GOUDA (Dutch + mild-buttery + good-melt), PROVOLONE (Italian + sharper + traditional), PARMESAN-MIX (sharp-finish on-mozzarella), ROSSIYSKIY-Russian (semi-hard + classic). The COMBINATION-2-cheeses (mozzarella + cheddar = melt + flavor) = restaurant-quality. The HARD-CHEESE-PREFERRED for-grating + STRUCTURAL-INTEGRITY in-baking. AVOID-soft-cheese (brie, ricotta = melts-INTO-puddle). The 150-G-amount = generous + restaurant-quality. Pro-tip: GRATE-FRESH not-pre-grated = pre-grated has-anti-caking-additives that-PREVENT-PROPER-MELT; FRESH-grated = perfect-melt + better-flavor + restaurant-quality.
How long does it keep?+
BEST-FRESHLY-MADE + HOT (cheese-stretches-OPTIMAL when-fresh-from-oven). FRIDGE: 2-3 days at-acceptable-quality (texture-degrades, cheese-hardens). REHEAT: OVEN 200°C-5-min = restores-some-CRISP (BEST-METHOD); MICROWAVE acceptable + soggy-result + cheese-rubbery; AIR-FRYER excellent for-revival. AVOID-microwave for-PIZZA (creates-RUBBERY-tortilla + cheese-OILS-separate). FREEZER: NOT-IDEAL = pineapple + cheese both-degrade-significantly + watery-thaw. The MAKE-AHEAD-OPTION: PREP-EVERYTHING (sauce + toppings + dough) in-advance + ASSEMBLE-FRESH at-meal-time = restaurant-quality + minimal-day-of-effort. Pro-tip: PRE-BAKE-DOUGH 5-min before-toppings = SOAGGY-pizza-prevention + restaurant-trick.
Vegetarian/vegan adaptation?+
POSSIBLE with-substitutions. SUBSTITUTE-HAM with: MUSHROOMS-SAUTÉED (umami + meaty + classic-vegetarian-pizza), ARTICHOKES (Mediterranean), ROASTED-RED-PEPPERS (sweet + smoky), VEGETARIAN-HAM-brands (Tofurky + similar = direct-replacement), SUNDRIED-TOMATOES (intense-flavor), CARAMELIZED-ONIONS (sweet-base). The PINEAPPLE + onion + olives + Provençal-herbs already-vegetarian. VEGAN-FULL: replace-mayo with-VEGAN-MAYO + replace-mozzarella with-VEGAN-MOZZARELLA (Daiya, Violife, Miyokos = good-melt) + check-DOUGH for-EGGS. The result: VEGETARIAN/VEGAN-PIZZA + plant-based + tropical-twist preserved. Pro-tip: PLANT-BASED-CHICKEN substituting-HAM = transformative + restaurant-quality + family-friendly; advanced-vegan-technique.
