Ham and Pineapple Pizza Recipe

Ham and Pineapple Pizza Recipe | Molly Yeh

Level: Simple

Serves: 6 to 8

Nutrition Info Per Serving (1 of 8): Calories 462, Fat 25g, Saturated Fat 10g, Carbohydrates 40g, Fiber 3g, Sugar 6g, Protein 20g, Cholesterol 49mg, Sodium 607mg

Total Time: 3 hours (includes dough rising)

Hands-on: 30 minutes

During her research, Molly discovered that the well-known Hawaiian pizza actually originated in Ontario, Canada. This sweet-and-savory pie pairs pineapple with pork; this version borrows a thick, focaccia-like crust inspired by Detroit-style pizza, known for its airy interior and crisp, cheesy edges formed by baking in a well-oiled pan.

Ingredients

• Dough:
  • 2 3/4 cups (330g) all-purpose flour
  • 2 tsp instant yeast
  • 2 tsp kosher salt
  • 2 tsp sugar
  • 1 cup (228g) warm water (90100F)
  • 2 tbsp extra-virgin olive oil, plus extra for the bowl
• Toppings:
  • 1/4 cup extra-virgin olive oil
  • 6 oz (168g) shredded Monterey Jack
  • 8 oz (224g) shredded low-moisture mozzarella
  • 4 oz (112g) Canadian bacon, diced into 1/2" pieces
  • 1 cup (120g) chopped fresh pineapple
  • 2 cups (425g) ready-made marinara sauce
  • 1/3 cup pickled, sliced jalapeos
  • Hot honey, for drizzling

Directions

• 1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, whisk together flour, yeast, salt, and sugar. Add the warm water and 2 tablespoons oil and mix until the dough begins to come together. Attach the mixer and knead on medium-high for 710 minutes until a smooth, slightly tacky ball forms. Oil a large bowl, place the dough inside, turn to coat, cover, and let rise about 1 hour until doubled.
• 2. Preheat oven: Adjust racks so one is upper and one is middle; preheat to 500F.
• 3. Prepare pan: Generously coat a 10x14 Detroit pizza pan (or a 9x13 metal baking dish) with olive oilthis gives the crust its crispness.
• 4. Shape and second rise: Punch down the risen dough and set it into the oiled pan. Gently stretch with your fingers to fit; if it resists, let rest 510 minutes then press to the edges. Cover and let rise another 30 minutes.
• 5. Top and bake: Uncover and dimple the dough with your fingertips. Sprinkle Monterey Jack evenly, then mozzarella, making sure the cheese reaches the edges. Scatter half the Canadian bacon and pineapple. Spoon the sauce in five diagonal lines across the dough (a Detroit-style method). Add the remaining bacon and pineapple. Bake 1719 minutes (up to 2 minutes longer in a 9x13" pan) until bubbly and golden and edges are deeply crisp. Move the pizza to the top rack, switch to broil, and broil 12 minutes until the cheese is browned and bubbling.
• 6. Finish and serve: Immediately run a butter knife around the edges to loosen the pizza from the pan. Let stand 5 minutes, remove from the pan, top with pickled jalapeo slices, drizzle with hot honey, and slice into squares to serve.