Preheat the oven to 400 degrees F. Brush each cavity of the Wilton Pineapple Cake pan with vegetable oil, making sure you get into all the crevices.
If using ready-to-bake pizza dough, unroll the dough from the cans. Cut each sheet of dough into 4 equal rectangles so you have 8 rectangles (you will only need 6 of these rectangles).
If using homemade pizza dough, roll it out on a well-floured work surface until it’s 1/8 to 1/4-inch thick. Trim to make it an 18 x 18-inch square then cut that square into six 9 x 6-inch rectangles.
Place one rectangle of dough into a cavity of the pan and gently press down so it lines it. Add a layer of ricotta cheese, then pineapple chunks, cubed ham, mozzarella cheese and a sprinkle of Italian seasoning on top. The cavity should only be about 1/3 to 1/2 full – the fillings should not come to the top as you need to allow space for the dough to rise when baked. Fold the edges of the dough rectangle over the filling, letting them overlap – trim any dough off that seems excessive. Press firmly to seal.
Repeat this to fill all of the cavities of the pan.
Bake for 15-20 minutes until the pizza dough is starting to brown on top.