- Two 10-ounce pieces pizza dough
- 2/3 cup flavorful tomato sauce
- 5 ounces smoked ham, roughly chopped
- 4 ounces shredded Gruyere cheese
- 1/4 very ripe pineapple, peeled and thinly sliced
- Sea salt
- Freshly ground black pepper
30 minutes before making pizza, preheat a pizza stone in the oven at the highest temperature possible. Alternatively, stack two sheet trays upside down on top rack of oven and preheat.
Place the sauce, ham, cheese and pineapple in separate bowls next to where you will be making the pizzas. Generously flour a pizza peel and gently shape a piece of dough into a thin 12” disk, leaving a slightly thicker edge around the circumference of the pizza.
Spread half of the tomato sauce evenly to the outer edge of the dough and scatter half of the ham over the sauce (the ham needs to go under the cheese so it doesn’t curl up when baked in the oven). Sprinkle over just enough cheese to cover the pizza; too much cheese will result in a greasy pizza. Top with half of the sliced pineapple. Carefully slide pizza on to the preheated pizza stone. Repeat steps for remaining pizza.
Bake at the highest temperature until pizza is browned; the crust will be crisp and the pineapple should be lightly caramelized. Remove pizza from oven, season it with freshly ground black pepper and salt, and let cool for a couple minutes before serving.
Note: You may choose to buy premade pizza dough or use the attached recipe