Goat, cheddar and mozzarella cheese meet chunks of ham and pineapple on this easy and delicious and easy pizza.
This ham and pineapple pizza is topped with goat, cheddar and mozzarella cheese. The ham and pineapple is nice and chunky, for a hearty slice. And for a bit of a flavour hit, a few slices of jalapeño are scattered on top.
Starting with store-bought pizza dough and pizza sauce, makes this pizza ready in a flash. No need for take-out!
Pizza Dough: If you’d prefer to make your own pizza dough, I recommend Lahey’s no knead pizza dough. It’s easily my favourite, but it does need to be started 18 hours or so ahead. I usually make a 1/2 recipe of the dough, which will make two 12-14-inch pizzas.
Pizza Sauce: If you’d prefer, you can also make your own pizza sauce. I like to start with canned San Marzano tomatoes. Saute a healthy dose of garlic in olive oil, add tomatoes and crush with your hands. Season with salt and pepper, a pinch of sugar, some oregano and basil (either dried or fresh), then allow to simmer at least 30 minutes or longer if you have time, until rich and thickened.
Pineapple: I generally use canned pineapple rings that I cut into chunks myself, though you can easily use fresh pineapple chunks, as well.
Ham: The easiest way to get chunky ham is to start with either a ham steak. Simply trim the fat and discard with the bone round, then cut the ham into chunks. If you have some left-over, dice it up for ham salad sandwiches!
Cheese: For lovely puddles of cheese between your ham and pineapple, cut your cheddar and mozzarella cheese into cubes, instead of shredding. Cut the cubes about the same size as the ham cubes. For the goat cheese, simply break into large crumbles.
Jalapeño: The jalapeño is optional here, so use or not, as you like. I don’t seed it. I just cut it into thin slices.
If using a pizza stone, be sure to place the stone into a cold oven and let it heat with your preheating oven.
For best results, allow oven to preheat at least 30 minutes before cooking your pizza.
If you don’t need two pizzas, go ahead and cook up the second one, cool, then wrap well and freeze to enjoy another pizza night!
I always prepare my pizza on a sheet of parchment paper, then use a pizza peel to slide it on to the pizza stone, parchment and all. It just prevents so many unfortunate pizza moments – like the pizza refusing to slide off the peel or having only the toppings slide off onto the hot pizza stone, while the dough remains stuck to the peel. If any of that sounds familiar (and it sure does to me :), parchment paper is the answer. And yes, the pizza still cooks up perfectly with the parchment underneath. To keep the exposed edges of the parchment from scorching in the hot oven, use scissors to trim the parchment close to the pizza before placing in the oven.
Get the Recipe: Three Cheese Ham and Pineapple Pizza
- 1 lb. pizza dough, store-bought or homemade
- 2 cups pizza sauce, about 14 oz can or jar
- 2 cups ham, cubed, cut from a ham steak
- 2 cups Pineapple chunks, cut from a 19 oz. can of pineapple rings
- 1 jalapeno, thinly sliced
- 2 cups cheddar cheese, cubed
- 2 cups mozzarella cheese, cubed
- 4 oz goat cheese, crumbled (113g)
- Baby arugula
- If using a pizza stone, place into cold oven. Preheat oven to 500F and allow to preheat for at least 30 minutes.
- Cut ham into cubes and pineapple into chunks. Set aside. Cut cheddar and mozzarella cheese into cubes about the same size as the ham cubes. Set aside. Slice jalapeno and set aside.
- Divide pizza dough in half. Scatter some flour onto a sheet of parchment paper. Stretch one piece of the dough into a 12-14-inch circle. Top with pizza sauce, leaving the outside edge uncovered. Scatter cubed ham and pineapple chunks over-top. Sprinkle some of the mozzarella and cheddar cubes on top, the top with some goat cheese crumbles. If using jalapeno, scatter a few slices on top.
- Using scissors, trim the parchment paper close the edge of your pizza.
- Use a pizza peel to transfer the pizza to the preheated oven (still on the parchment paper) and place on pizza stone parchment and all. Allow to cook in the hot oven until the outside crust is deep brown and the toppings are bubbly and golden, about 10-15 minutes. Remove from oven and let stand a few minutes before slicing. Garnish with baby arugula, if desired.
- Prepare second pizza while your first pizza is cooking and cook as above. *If you don't need two pizzas, go ahead and bake the second one, then cool and wrap well and freeze to enjoy later.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!