80min 4 ppl
Hawaiian Pizza with Hot Honey and Slow-Roasted Pineapple
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
820 kcalper person
Protein 38g
Carbs 102g
Fats 26g
About this dish
Slow-roasting fresh pineapple concentrates its sugars and drives off excess moisture, eliminating the soggy-crust problem that plagues most versions, while a drizzle of hot honey on exit bridges the sweet-heat debate once and for all.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- fresh pineapplepeeled, cored, cut into 1 cm chunks1 medium
- garlic clovesminced3
- fresh basil leavesto finish1 small handful
Meat & Poultry
- thick-cut cooked hamtorn into irregular pieces200 g
Dairy & Eggs
- low-moisture mozzarellacoarsely grated300 g
Tins & Jars
- canned whole San Marzano tomatoeshand-crushed200 g
- sliced pickled jalapeñosdrained80 g
Dried Goods
- strong bread flourplus extra for dusting500 g
- instant yeast7 g
- warm wateraround 38°C325 ml
- caster sugar5 g
Spices & Seasonings
- fine sea salt10 g
- dried oregano5 g
- salt and black pepper to taste
Oils & Condiments
- olive oilplus extra for greasing15 ml
- olive oilfor roasting pineapple15 ml
- hot honeyto finish30 ml
Utensils
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Small saucepan
- Wooden spoon
- Baking steel or pizza stone
- Pizza peel
- Box grater
- Chef's knife
- Cutting board
Method
1
Combine flour, yeast, and salt in a large bowl. Add olive oil and warm water, mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Divide into two equal balls, place in a lightly oiled bowl, and cover tightly with plastic wrap.
Approx. 15 minutes
2
Refrigerate the dough for 48–72 hours to cold-ferment. Remove from the fridge 2 hours before baking and allow to come to room temperature.
Approx. 2880 minutes
3
Heat the oven to 220°C fan. Toss pineapple chunks with 15 ml olive oil and a pinch of salt, spread in a single layer on a baking sheet lined with parchment, and roast for 20–25 minutes until the edges are golden and caramelised and most moisture has evaporated. Set aside.
Approx. 25 minutes
4
While pineapple roasts, combine hand-crushed San Marzano tomatoes, minced garlic, oregano, and sugar in a small saucepan over medium heat. Simmer for 12–15 minutes, stirring occasionally, until the sauce thickens noticeably and holds a line when you drag a spoon through it. Season with salt and pepper, then set aside to cool.
Approx. 15 minutes
5
Raise oven temperature to its maximum setting, ideally 280°C or above, and place a heavy baking steel or pizza stone on the top rack for at least 45 minutes to preheat fully.
Approx. 45 minutes
6
On a lightly floured surface, stretch each dough ball by hand into a 30 cm round, working from the centre outward and allowing gravity to help — avoid a rolling pin, which deflates the air bubbles.
Approx. 5 minutes
7
Transfer one dough round to a floured pizza peel or the back of a baking sheet. Spread half the tomato sauce thinly to within 2 cm of the edge, then scatter half the mozzarella evenly over the sauce.
Approx. 3 minutes
8
Distribute half the roasted pineapple and half the torn ham over the cheese, then scatter half the jalapeños across the top.
Approx. 2 minutes
9
Slide the pizza onto the preheated steel or stone and bake for 7–9 minutes until the crust is deeply charred in spots and the cheese is bubbling and beginning to brown. Repeat with the second pizza.
Approx. 18 minutes
10
Remove from the oven, drizzle immediately with hot honey, and scatter fresh basil leaves over each pizza before slicing and serving.
Approx. 2 minutes
