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Pineapple and smoked ham calzone freshly baked
Sweet and savory calzone with smoked ham and pineapple

Hawaiian-Style Calzone with Smoked Ham & Pineapple

Author: Flavelo
Recipes Main Courses
While pizza purists often debate the existence of pineapple on dough, in the culinary world, the meeting of sweet and savory is a classic, proven concept. In this recipe, the bold saltiness of smoked ham balances the natural sugars of the pineapple, tied together by the acidity of tomatoes. The closed calzone shape steams these flavors together, keeping the filling much juicier than an open pizza.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Italian-American Fusion

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Rolling pin
  • Fork (for sealing)
  • Pastry brush
  • Sharp knife
  • Paper towels (for pineapple)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 400°F (350°F convection). If your dough was in the fridge, take it out and let it sit on the counter for at least 10-15 minutes.

Tip: Cold dough is inelastic and snaps back when rolled. At room temperature, gluten strands relax, making it easier to shape.
2 ✓

Prepare the filling: cut the ham into strips, dice the pineapple (and blot moisture with paper towels!), and grate the mozzarella.

Tip: Moisture is the enemy of calzone. If the cheese or pineapple is wet, the dough inside remains raw and gummy because water cannot evaporate from the closed shell.
3 ✓

Make the seasoned base: crush the garlic into the tomato sauce, and mix in the oregano, salt, and pepper.

Tip: Flavors infuse better if you let the spices sit in the sauce for a few minutes.
4 ✓

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut into two large circles (or four smaller ones if preferred).

Tip: Don't make the center too thin, or the weight of the filling might tear it, but ensure the edges aren't too thick to bake through.
5 ✓

Spread the seasoned sauce on one half of the dough circles, leaving about 1/2 inch border empty.

Tip: The acidity of the sauce counteracts the richness of the cheese.
6 ✓

Pile the ham and pineapple on the sauce, then cover generously with grated mozzarella.

Tip: The order matters: put cheese on top so it melts over the filling and holds it together.
7 ✓

Fold the empty half of the dough over the filling. Press the edges together with your fingers, then crimp with a fork to seal hermetically.

Tip: If the dough edge is floury, it won't stick. In this case, moisten your finger with a little water and run it along the sealing surface to act as 'cement'.
8 ✓

Brush the tops with beaten egg and cut 2-3 small steam vents with a knife.

Tip: The egg white and yolk caramelize during baking, giving it an appetizing, shiny brown crust [Maillard reaction].
9 ✓

Bake in the hot oven for 15-20 minutes until the top is deep golden brown and the aroma fills the kitchen.

Tip: Do not open the oven door during the first 10 minutes, as the sudden temperature drop can cause the dough to collapse.
10 ✓

Remove, drizzle lightly with olive oil, and wait 5 minutes before serving.

Tip: During resting, the internal hot steam settles and the cheese firms up slightly, so it won't leak out and burn your mouth on the first bite.

Recipe FAQ

Why is the bottom of the dough soggy?
The filling was likely too wet. Always drain the pineapple and mozzarella thoroughly before use.
The filling leaked during baking. What did I do wrong?
You didn't press the edges down hard enough, or you got sauce on the rim, preventing the dough from sticking.
Can I freeze the calzone?
Yes, let it cool after baking, wrap in plastic wrap, and freeze. Reheat from frozen in the oven.

Ingredients

  • 1 lb Pizza Dough (rested)
  • 7 oz Smoked Ham (high quality)
  • 5 oz Pineapple (canned or fresh)
  • 5 oz Mozzarella Cheese (low moisture block)
  • 0.5 cup Thick Pizza Sauce
  • 2 cloves Garlic
  • 2 tsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Black Pepper
  • 1 whole Egg (for egg wash)