Hawaiian pizza
Salty ham and sweet pineapple on a crispy homemade crust with bubbling mozzarella, better than delivery and ready faster.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.25 a serving
- 570 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 pizza dough, 1 lb, at room temperature
- ½ cup pizza sauce
- 2 cups shredded mozzarella
- 6 slices sliced deli ham
- 1 cup canned pineapple chunks, drained and patted dry
- ¼ red onion, thinly sliced (optional)
From your pantry
- 1 tbsp olive oil
- 2 tbsp all-purpose flour, for dusting
- 1 pinch red pepper flakes (optional)
Each serving has about 570 calories, 28 g protein, 70 g carbs and 20 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No red onions? White onions or yellow onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 475°F for at least 20 minutes and brush a with the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Timer: 20 min
Dolly’s tip: Cold dough fights back and shrinks. Leave it on the counter for 30 minutes while the oven heats.Dust your hands and the counter with flour and stretch the dough into a rough rectangle about the size of the pan, then lay it on the pan and press it to the edges.
Dolly’s tip: If it keeps springing back, let it rest 5 minutes and try again. It relaxes as it sits.Spread the sauce over the dough, leaving a ½-inch border, and scatter the mozzarella over it.
Tear the ham into bite-size pieces and scatter it over the cheese with the pineapple and red onion.
12 to 15 minutes, until the crust is underneath and the cheese is bubbling with brown spots.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let it sit 2 minutes, sprinkle on the pepper flakes, and cut into squares.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
