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Has dairy from:
mozzarella cheese (whole milk)
Has gluten from:
Has meat from:
Not vegan due to:
mozzarella cheese (whole milk) deli ham
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
pizza dough pizza sauce mozzarella cheese (whole milk) deli ham
This recipe has no customizations.
Nutrition to Note
This recipe has Sodium as 65.0% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 22.1% of RDA
• Calories: 42.3% of RDA
• Carbs: 14.6% of RDA
• Fat (total lipid): 13.3% of RDA
• Fiber: 8.5% of RDA
• Fructose: 2.0% of RDA
• Protein: 13.6% of RDA
• Sodium: 65.0% of RDA
• Sugar: 12.1% of RDA
• Vitamin A (IU): 13.0% of RDA
• Vitamin B6: 6.6% of RDA
• Vitamin C: 21.7% of RDA
• Iron: 1.4% of RDA
• Magnesium: 4.8% of RDA
• Manganese: 7.4% of RDA
• Niacin: 5.6% of RDA
• Potassium: 3.0% of RDA
• Zinc: 7.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
pizza dough|pizza sauce|pineapple|mozzarella cheese (whole milk)|deli ham
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Preheat oven to 400 degrees F.
Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
With lightly floured hands quickly shape pizza dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. Sometimes pulling the dough with hands works best.
Spread the sauce on the dough, then cheese and top with meat and pineapple, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
Starting with the long end roll the dough into a log.
Using kitchen shears, cut the dough into 1/2 inch pieces.
Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.
This recipe has the following nutrient totals:
Protein 15.3 g
Carbohydrates 40.1 g
Iron 0.27 mg
Fiber 2.38 g
Calcium 221 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.