Pairing pineapple with ham on a pizza is very controversial, but what's not controversial, and actually a proven scientific fact, is that sweet pineapple pairs perfectly with the salty, savory flavor of ham on flatbread. Since there's no sauce or cheese involved, this is the perfect way to enjoy this pairing without having to worry about an angry mob of food bloggers with torches and pitchforks outside your house.


Recipe Summary

20 mins
10 mins
9 hrs 15 mins
9 hrs 45 mins
4 flatbreads


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Flatbreads:


Instructions Checklist
  • To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.

  • Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.

  • Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.

  • Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.

  • The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.

  • Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.

  • Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.

  • Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.

  • Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.

  • Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

Chef's Notes:

If you don't want to wait for the dough to chill overnight, just knead for 5 to 6 minutes, or until it's nice and elastic, and let rise, covered, in a warm spot until doubled in size.

If you want more grill marks on your pineapple, you can try and grill individual slices instead of quartered pieces.

Any salty, cured ham will work for this, and you can use any fresh herb of your choice, such as thyme leaves, rosemary, or chives.

If you're not into pineapples, this would be wonderful with grilled peaches, grilled figs, apples, pears, or even grilled beets.

Nutrition Facts

324 calories; protein 8.1g; carbohydrates 38.2g; fat 15.2g; cholesterol 12.5mg; sodium 517.2mg. Full Nutrition