Cold-fermented dough carries tomato sauce, mozzarella, beef ham, and pineapple for the sweet-salty Canadian pizza classic.
35 min prep 10 min cook 1530 min rest
Keeps the screen on · step-by-step guide · built-in timer
Knead 62 percent hydration dough with flour, water, yeast and salt.
Ferment the dough in a bowl with olive oil for 24 hours.
Let the dough rest at room temperature for 90 minutes.
Cook tomato puree, garlic and thyme for 8 minutes and make sauce.
Drain the pineapple and cut it into small pieces.
Roll out the dough and place the sauce, mozzarella, beef ham and pineapple.
Bake the pizza in the oven at 260°C for 9-10 minutes.
💡 Tip: Leaving the pineapple in a strainer for 10 minutes prevents the middle of the pizza from becoming watery.
🍽️ Serving suggestion: Serve hot with chili oil and crisp green salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~600
kcal calories
27
g protein
72
g carbs
23
g fat
7.8g
Sugar
5.8g
Fiber
993.7mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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