Total Time
Prep 10 mins
Cook 15 mins

This recipe was in the Rachael Ray Magazine, March 2012 issue.

Ingredients Nutrition


  1. Stretch dough to fit a lightly oiled baking sheet; brush with EVOO and sprinkle with salt and pepper. Scatter mozzarella, pineapple, onion and prosciutto evenly over dough.
  2. Bake at 500 degrees on bottom rack until crust is crisp and cooked through, about 15 minutes. Top with frisee and cut into squares. Serves 4.


Most Helpful

I used fresh pineapple, and pancetta instead of prosciutto. Also, there was no frisee at the store, so I used arugula. This turned out to be delicious! Thanks for sharing! Made for Photo Tag!

breezermom March 01, 2012

With the exception of using lemon pepper instead of the usual S&P, I followed your recipe right on down & we had a delightfully satisfying pizza! I often start with a four-cheese pizza & go from there, but you recipe is like starting from scratch, & that's very much worth doing! Thanks for sharing the recipe! [Made & reviewed in Please Review My Recipe]

Sydney Mike February 29, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a