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Neapolitan Pineapple & Ham Pizza

A delightful fusion of classic Italian craftsmanship and tropical sweetness, this Neapolitan-style pineapple and ham pizza is a bold reinterpretation of tradition. The creamy Parmigiano Reggiano base adds depth, while the combination of gorgonzola and mozzarella creates a rich, melty texture. Juicy pineapple rings provide a refreshing contrast to the savory ham, resulting in a perfectly balanced bite. Baked in a high-temperature oven for a crisp, airy crust, this pizza is a gourmet take on a controversial yet beloved flavor pairing. Whether you're a pineapple-on-pizza enthusiast or a skeptic, this recipe invites you to experience the harmony of sweet and savory in a way that respects the integrity of authentic Italian pizza-making techniques.

Dinner | Neapolitan | Egg-Free | Flexitarian | Nut-Free | Shellfish-Free | Soy-Free | Pizza | Mixing Bowl | Oven | Gorgonzola | Ham | Parmesan | Pineapple | Baking | Mixing | Stirring | Weeknight | Under 1 Hour
Time to complete

Prep

20min

Cook

1min

Wait

0 minutes

Total

21min

Ingredients (Makes 1 pizza (serves 2-3 people))

Ingredients

  • 1 portion Neapolitan pizza dough
  • 00 flour, for dusting
  • 50 g (1.75 oz) gorgonzola, crumbled
  • 80 g (2.8 oz) mozzarella, torn into pieces
  • 2 fresh pineapple rings, cut into chunks
  • 80 g (2.8 oz) ham off the bone, torn into pieces

Parmigiano Cream

  • 50 g (1.75 oz) Parmigiano Reggiano, grated
  • 60 ml (1/4 cup) water, room temperature
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 10
  • Protein: 12
  • Carbohydrates: 28
  • Fiber: 2
Directions

Prepare the Parmigiano Cream

  • 1. In a mixing bowl, combine the grated Parmigiano Reggiano with a small amount of water. Stir with a fork, gradually adding more water until a smooth, creamy consistency is achieved.

Stretch the Dough

  • 2. Lightly dust your work surface with 00 flour. Place the Neapolitan pizza dough on top and stretch it using your fingertips, turning it over as you go. Avoid pressing the edges to preserve the crust’s airy texture.

Assemble the Pizza

  • 3. Transfer the stretched dough to a floured pizza peel. Spread the Parmigiano cream evenly over the base using the back of a spoon.
  • 4. Scatter the crumbled gorgonzola and torn mozzarella over the pizza, ensuring even coverage while leaving the edges untouched.
  • 5. Distribute the pineapple chunks across the pizza, followed by the torn ham pieces, placing them strategically over the gorgonzola for optimal flavor pairing.

Bake the Pizza

  • 6. Slide the pizza into a preheated high-temperature oven (ideally 450°C/850°F for a wood-fired oven). Bake for 45 seconds, then rotate and cook each edge for an additional 15 seconds until the crust is golden and slightly charred.

Serve

  • 7. Remove the pizza from the oven, let it rest briefly, then slice and enjoy!
Cookix's Secrets

Alternative Cooking Method

  • If a wood-fired oven is unavailable, bake at 250°C (480°F) for 7-10 minutes on a preheated pizza stone.

Bold Flavor Enhancements

  • Add a drizzle of balsamic glaze after baking for a touch of acidity.

Cheese Distribution

  • Ensure an even spread of cheese to achieve a balanced melt and flavor.

Dough Handling

  • Avoid overworking the dough to maintain its elasticity and airiness.

Healthier Version

  • Use whole wheat pizza dough and replace gorgonzola with a lighter cheese like ricotta.

Pineapple Preparation

  • Use fresh pineapple for a natural sweetness and better texture compared to canned varieties.

Regional Ingredient Substitutions

  • Replace gorgonzola with blue cheese or feta for a different flavor profile.