Hawaiian Pineapple Ham Pie (Printer-Friendly Version)

A flavorful blend of pineapple, ham, mozzarella, and sauce baked on a crisp crust.

# Required Ingredients:

→ Meat

01 - 113 g ham, cut into 6 mm pieces

→ Fruit

02 - 150 g fresh pineapple, cut into 6 mm pieces

→ Flours and Dough

03 - 3 tbsp semolina flour
04 - 450 g store-bought or homemade pizza dough, room temperature

→ Sauces

05 - 120 ml store-bought or homemade pizza sauce

→ Dairy

06 - 100 g shredded mozzarella cheese

→ Oils

07 - 15 ml extra-virgin olive oil

# Step-by-Step Instructions:

01 - Place a rack in the center of the oven and preheat to 260°C. If using a pizza stone, place it in the oven to heat.
02 - Heat olive oil in a large skillet over medium heat. Cook ham pieces, stirring occasionally, until lightly browned and crisp, approximately 2 minutes. Remove from skillet and set aside.
03 - In the same skillet, cook pineapple pieces, stirring occasionally, until golden brown on all sides, about 2 minutes. Remove and combine with ham.
04 - If not using a pizza stone, grease a pizza pan or baking sheet with cooking spray and generously sprinkle with semolina flour. If using a pizza stone, sprinkle semolina flour on a pizza peel.
05 - Carefully form the dough into a 1.3 cm thick round approximately 30 cm in diameter on the prepared surface. If the dough resists shaping, let it rest for a few minutes then try again.
06 - Spread pizza sauce evenly over the dough, leaving a 1.3 cm border. Distribute cooked ham and pineapple evenly over the sauce, then sprinkle with shredded mozzarella cheese.
07 - Transfer pizza onto the pizza stone or place the pan in the oven. Bake until crust is crisp and golden and cheese is melted, approximately 12 to 15 minutes.

# Handy Cooking Tips:

01 - Preheat the oven for at least one hour to maximize oven temperature and achieve a crisp crust.
02 - Pre-cooking ham and pineapple reduces excess moisture and adds caramelized flavor.
03 - Use semolina flour to prevent sticking and to create a crisp bottom crust.
04 - If available, baking on a pizza stone will result in a superior crust texture.

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