This pizza swaps the usual ham for pork tenderloin marinated in soy sauce and smoked paprika, then tops it with fresh pineapple and red onion on a homemade yeast crust. The result is a pizza that’s genuinely different from a takeout order — sweet, savory, and a little smoky all at once. It takes about 45 minutes start to finish, and most of that is hands-off rising time.
Before you start
Two things will make or break this pizza. First, slice the pork tenderloin as thin as you can — aim for about 3–4mm. Thin slices cook through in the 12–15 minute bake time; thicker chunks won’t, and you’ll end up with chewy, underdone meat on an otherwise done crust. Second, pat the fresh pineapple dry with a paper towel before it goes on. Fresh pineapple holds a lot of juice, and if you skip this step it steams the crust from underneath instead of letting it crisp up. Both steps take under a minute and genuinely change the finished pizza.
If something goes sideways
- Dough won’t rise in 20 minutes: Your water was probably too hot or too cold — it should feel just warm to the touch, around 110°F (43°C). Move the bowl somewhere warmer, like on top of the oven while it preheats, and give it another 10–15 minutes.
- Crust is soggy in the middle: Too much tomato sauce is usually the culprit. Use just enough to coat — a thin, even layer. Also make sure your oven is fully up to temperature before the pizza goes in; a cold oven produces a pale, soft base.
- Cheese isn’t browning: Shredded mozzarella from a bag contains anti-caking starch that can slow browning. Switch your oven to broil for the last 2 minutes and watch it closely.
- Pork looks pink after baking: Pork tenderloin can stay slightly pink and still be safe at 145°F (63°C) internal temperature. If you’re unsure, use an instant-read thermometer rather than relying on color alone.
- Dough tears when rolling: The gluten needs a rest. Cover it loosely and let it sit for 5 minutes, then try again — it will roll out much more easily.
Leftovers and make-ahead
Leftover slices keep well in an airtight container in the fridge for up to 3 days. Reheat them in a dry skillet over medium heat for 3–4 minutes — this crisps the base back up far better than a microwave, which just makes the crust rubbery. If you want to get ahead, the dough can be made the night before: after kneading, place it in an oiled bowl, cover tightly with plastic wrap, and refrigerate overnight instead of doing the 20-minute rise. Pull it out 30 minutes before you need it so it can come back to room temperature. You can also marinate the pork slices in the soy sauce and smoked paprika up to 24 hours ahead — keep them covered in the fridge and they’ll actually pick up more flavor. Skip the cilantro garnish until just before serving; it wilts quickly and isn’t worth adding to reheated slices.
Pineapple Pork Pizza
Ingredients
Dough and Sauce
- 2 cups all-purpose flour plus extra for dusting
- 1 packet instant yeast (around 7g)
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup lukewarm water
- 2 tablespoons extra virgin olive oil
- ½ cup tomato sauce
Toppings
- 300 grams pork tenderloin thinly sliced
- 1 teaspoon soy sauce
- ½ teaspoon smoked paprika
- 1 cup fresh pineapple diced
- 1 ½ cups mozzarella cheese shredded
- ¼ cup red onion thinly sliced
- Fresh handful cilantro for garnish
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the water and olive oil, mixing with a wooden spoon or your hands until a dough is formed. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 20 minutes or until it doubles in size.
- While the dough is rising, marinate the pork tenderloin slices in soy sauce and smoked paprika for 5-10 minutes.
- Preheat your oven to 230°C (450°F). If using a pizza stone, place it in the oven to heat.
- Punch down the risen dough, divide it into two balls, and roll each into a 12-inch circle on a floured surface.
- Spread an even layer of tomato sauce on each dough circle, leaving a small border around the edges.
- Top with shredded mozzarella, marinated pork slices, fresh pineapple, and red onion.
- Bake in the preheated oven on the pizza stone or a baking sheet for 12-15 minutes until the crust is golden and cheese is bubbly.
- Remove from the oven and garnish with fresh cilantro before serving.
Notes
Nutrition
Frequently asked questions
Can I use store-bought pizza dough instead of making it from scratch?
Yes, store-bought dough works fine here. Let it come to room temperature for at least 20–30 minutes before rolling so it stretches without snapping back.
Can I use canned pineapple instead of fresh?
You can, but drain it very thoroughly and pat it dry — canned pineapple carries even more liquid than fresh. Drain it in a sieve for a few minutes before using, otherwise the crust will steam rather than crisp.
Do I need a pizza stone, or will a regular baking sheet work?
A regular baking sheet works perfectly well. If you want a crispier bottom crust, preheat the baking sheet in the oven for 10 minutes before sliding the pizza onto it — it acts like a poor man’s pizza stone.
Can I freeze the assembled, unbaked pizzas?
Yes — assemble the pizzas up to the point of adding toppings, then freeze on a baking sheet until solid before wrapping tightly. Bake straight from frozen at 230°C (450°F) for 18–22 minutes, adding a couple of minutes to account for the frozen start.
More recipes to try
- Homemade pork tamales for your next make-ahead dinner
- Rustic sourdough focaccia with rosemary and sea salt
- Sizzling street-style grilled chicken tacos
- Authentic Japanese chicken teriyaki
