Ham Pineaple Pizza
Servings 2
Calories 811kcal
Ingredients
Pineapple and Ham Pizza
- 1 ball Pizza dough (store-bought or homemade)
- All-purpose flour for working with the dough
- Nonstick spray or semolina flour
- 1 cup Marinara sauce (use as needed)
- 8 oz Mozzarella cheese shredded
- 3/4 cup Deli ham diced
- 1 cup Canned pineapple diced
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare all ingredients as listed.
- Prepare the pizza dough according to the package directions or your homemade recipe.
- Clean and dry the counter well. Sprinkle flour over the surface and coat each side of the dough to prevent sticking.
- Stretch the dough evenly using your hands or a rolling pin, avoiding thin spots in the center. Add more flour if needed to prevent sticking.
- Place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray for a pan or semolina flour for a stone to prevent sticking.
- Spread tomato sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese over the sauce.
- Add diced ham and pineapple on top.
- Bake for 10 minutes, then rotate and continue baking until the crust is golden and the cheese is melted, about 10 more minutes.
- Let the pizza rest for 2–3 minutes before slicing.
- Serve the ham and pineapple pizza with kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water (105°F–115°F / 40–46°C), more if needed
2 cups All-purpose flour, plus extra if needed
1 1/2 tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil, plus more for greasing Instructions
Whisk yeast and warm water until dissolved. Let sit for 5 minutes until frothy.
Combine flour, sugar, and salt in a mixer bowl (with dough hook) or large bowl. Add olive oil and yeast mixture. Mix until dough forms an elastic ball, pulling from the sides. Dough should be slightly sticky but manageable; add flour gradually if too sticky.
Lightly oil a large bowl. Knead dough briefly (3–5 times) until smooth, form into a ball, and transfer to the bowl. Roll dough along inside to coat with oil. Cover tightly with plastic wrap and set in a warm place for 2 hours, until doubled in size.
Alternatively, refrigerate (wrapped well) for up to 3 days.
Nutrition
Calories: 811kcal | Carbohydrates: 71g | Protein: 48g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 129mg | Sodium: 2468mg | Potassium: 865mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1262IU | Vitamin C: 17mg | Calcium: 841mg | Iron: 3mg