Instructions
Preheat oven to 450° F. Note: If you have a pizza stone, put it in the oven while the oven reheats for more even cooking and a browner, crispier crust.
Slice each pineapple chunk into 2 thinner slices and place them in between paper towels. They contain a lot of moisture, so we want to absorb the excess juice before adding them to the pizza.
Spread the dough into an even 12-inch circle. Poke holes in it with a fork to prevent the crust from bubbling up in the oven.
Top with pizza sauce, then with the mozzarella. Add the ham, pineapple and bacon.
Bake for 13 minutes and remove from the oven.
Combine the melted butter, Parmesan cheese, and garlic powder. Brush it over the crust and return it to the oven.
Bake for 2-3 more minutes, or until the crust begins to brown.
Sprinkle with red pepper flakes, parsley, and oregano. Slice and serve!
Notes
Pro Tips:
Pizza Dough: You can use store-bought refrigerated pizza dough for this recipe for an easy shortcut, or you can make my easy homemade Pizza Dough Recipe!
Mozzarella: Low Moisture Whole Milk mozzarella shredded from a block is definitely best for this recipe, it melts very well. (Don’t use fresh mozzarella as it’s too wet.) I like using Dragone or Galbani.
Pizza Sauce: Rao’s makes a great pizza sauce, and I actually like Ragu’s pizza sauce as well. To add a smokey tang: Use 1/2 pizza sauce and 1/2 BBQ sauce on this pizza!
Ham: Ham or Canadian Bacon are perfect in this recipe. It’s a great way to make use of leftover ham.
Pineapple: Be sure to pat the pineapple nice and dry on paper towels as they contain a lot of moisture.
Storage:
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