Ingredients

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
3/4 cup homemade or purchased marinara sauce, recipe follows
1 1/3 cups grated pasteurized mozzarella
2 tablespoons grated Parmesan
4 canned pineapple slices, coarsely chopped
4 thin slices cooked ham, coarsely chopped

Directions

Position 1 oven
rack in the center and the second rack on the bottom of the oven and preheat to 450
degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of
pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.
Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border

around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a
single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are
crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the
pizza into wedges and serve immediately.

Ingredients

Pizza
Dough:

Directions

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Ingredients

Marinara
Sauce:

Directions

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic
and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and
1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10
minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the
sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more
salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and
refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes