The base here is plain tomato pizza sauce, half a cup spread to a border, which keeps this squarely a tomato pizza rather than a barbecue one.
Pineapple chunks have to be very well drained or they water down the cheese. Sliced jalapeño goes on with the ham and red onion and cuts through the sweetness.
How to Make It
Stone preheated
Heat the oven to 475°F with a pizza stone or inverted sheet pan preheating for at least 30 minutes.
Sauced
Stretch the dough to a 12-inch round. Spread with tomato sauce, leaving a border.
Topped
Top with mozzarella, ham, drained pineapple, red onion and jalapeño.
Baked
Brush the crust edge with olive oil and bake 10 to 14 minutes, until the crust is browned and the cheese is bubbling.
The Order the Toppings Go On
Sauce to crust edge, then everything else.
Tomato sauce
Half a cup spread to a clear border.
Mozzarella
A cup and a half over the sauce.
Ham and pineapple
Diced ham and well-drained chunks.
Red onion and jalapeño
Thin slices scattered last.
Oil the rim and bake 10 to 14 minutes at 475°F.
Ingredient Notes
- Pineapple chunks
- Three-quarters of a cup, drained until they stop dripping.
- Cooked ham
- Three-quarters of a cup, diced.
- Jalapeño
- One small, thinly sliced into rings.
Why This Recipe Works
- Draining the pineapple keeps the cheese from turning watery.
- Jalapeño balances the sweet fruit and the salty ham.
- A stone heated half an hour crisps the base under wet toppings.
- Oil brushed on the rim helps the crust brown and blister.
Success Tips
- Spread the drained pineapple on a towel while the oven heats.
- Keep the toppings in a single layer so the cheese can brown between them.
- Slide the pizza on and off the stone with parchment for safety.
Serving Ideas
Cut into wedges and serve hot, with extra jalapeño for anyone who wants it.
Storage and Reheating
Refrigerate
Refrigerate leftover slices and reheat in a hot pan or oven.
Frequently Asked Questions
Barbecue sauce or tomato?
Plain tomato pizza sauce, half a cup.
Fresh or canned pineapple?
Either, as long as the chunks are very well drained before they go on.
