Pineapple pizza should be made using my favourite method of making pizza dough. Prepare this using my Neapolitan pizza dough recipe

Grate a portion of Parmigiano Reggiano cheese into a mixing bowl and add water then mix it with a fork to combine and continue adding small amounts of water until a creamy consistency is created.

Sprinkle some flour over your board/bench and place the Neapolitan pizza dough on top.

Stretch out the dough using the tips of your fingers, turning it over as you go and repeating this step, making sure to avoid the edges – this is so you create the perfect crust!

When it has stretched enough place it on your bench and add the Parmigiano cream you made earlier, spreading it over the base using the back of your spoon.

Break up the gorgonzola with your hands or a spoon and place it over your pizza, along with some mozzarella, being sure to cover all of the pizza apart from the edges!

Next, add the pieces of pineapple and then the ham – try to place the ham over the gorgonzola for the perfect taste combination.

Sprinkle a small amount of flour on your pizza peel and pull the pineapple pizza on top before putting it into the oven to cook.

Cook the pineapple pizza for 45 seconds, then lift it out with your peel, turn it around and cook the next edge for 15 seconds, and then repeat to cook the final edge for 15 seconds too.

E ora si mangia, Vincenzo’s Plate….Enjoy!