The ham-and-pineapple pizza is widely credited to Greek-Canadian restaurateur Sam Panopoulos and his Satellite restaurant in Chatham, Ontario, around 1962. The “Hawaiian” name is linked to a canned-pineapple label, not Hawaiian culinary origin. This home version keeps the familiar sweet pineapple, savoury cooked ham, tomato and mozzarella combination.
The ham-and-pineapple pizza is widely credited to Greek-Canadian restaurateur Sam Panopoulos and his Satellite restaurant in Chatham, Ontario, around 1962. The “Hawaiian” name is linked to a canned-pineapple label, not Hawaiian culinary origin. This home version keeps the familiar sweet pineapple, savoury cooked ham, tomato and mozzarella combination.
Step 1Whisk the flour, yeast and salt in a bowl. Add the warm water and olive oil; stir to make a rough dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and rise at room temperature for about 60 minutes, until puffy.
Step 2While the dough rises, put a pizza stone, steel or heavy inverted baking sheet on the middle rack. Heat the oven to 250°C or its highest setting for at least 30 minutes.
Step 3Drain the pineapple thoroughly and pat it dry. Dice the cooked ham and grate the mozzarella if needed. Keep the toppings refrigerated until assembly.
Step 4Dust a pizza peel or the back of a second inverted baking sheet with the semolina. Stretch the dough gently into a 30 cm round with a slightly thicker rim. Shake the peel lightly to make sure the dough slides freely.
Step 5Spread the sauce thinly over the dough, leaving a 1.5 cm rim. Scatter on the mozzarella, then the ham and pineapple in an even layer. Keep the centre lightly topped.
Step 6Slide the pizza onto the hot baking surface. Bake at 250°C for about 10–14 minutes, until the rim is browned and the cheese bubbles. A baking sheet may need a few extra minutes; check that the underside is cooked through.
Step 7Move the pizza to a board and rest for 3–5 minutes. Cut into eight slices and serve hot. Refrigerate leftovers within 2 hours at 4°C or colder; reheat to 74°C.
The 75-minute passive time includes the dough rise and preheating. Keep cooked ham and cheese chilled until you assemble the pizza. Raw flour is not ready to eat, so do not taste the dough. Refrigerate leftovers within 2 hours in a covered container at 4°C or colder; use within 2–3 days and reheat to 74°C.
Rounded estimate for two of eight slices, based on generic Canadian Nutrient File ingredient profiles. Flour, mozzarella, cooked ham, sauce brands, cheese moisture and ham cure vary; this is not laboratory analysis or a product-label value.
Contains wheat (gluten) in the flour and semolina, and milk in the mozzarella. Check the ham and sauce labels for other allergens. Do not taste raw dough; wash hands and clean utensils and surfaces after handling flour. Keep ham and cheese refrigerated at 4°C or colder until assembly. Refrigerate leftovers within 2 hours, use in 2–3 days and reheat to 74°C.
No. It is widely credited to Sam Panopoulos at the Satellite restaurant in Chatham, Ontario. The name is associated with the canned pineapple brand used in the early version.
