This is a little bit controversial because not everyone loves pineapple on their pizza – but I do!






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  • 1½ cup flour
  • 1 tsp dried yeast
  • pinch of sugar
  • large pinch of salt
  • 160 ml warm water
  • 1 tbsp EVOO
  • 100 g tomato paste
  • ½ tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 6 slices shaved ham or prosciutto
  • 50 g shaved (very thinly sliced) fresh pineapple
  • 2 stalks spring onion, ends removed, cut in halves or quarters lengthways
  • ⅓ cup shredded mozzarella

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 30-40 minutes

  1. Preheat the oven to 230°C.
  2. Combine flour, yeast, sugar and salt, make a well and add water and oil. Use hands to bring dough together. Knead dough until elastic then place in a large bowl coated with oil. Cover dough with a damp towel and set to rise for 30-40 minutes or until twice the size.
  3. Cut the dough into 4 parts and roll one part out over a floured surface to make a thin base.  
  4. Cover pizza base with tomato paste, sprinkle over some garlic powder, dried basil, dried oregano, shaved ham, pineapple, spring onion and grated cheese. Repeat with remaining dough and toppings. 
  5. Place in oven and cook for 10-15 minutes, until golden and cooked through.