Hawaiian Ham and Pineapple Pizza

Position an oven rack in the lower third and preheat the oven to 475°F. Drain the pineapple thoroughly, then spread it over paper towels and pat it very dry. Shred the mozzarella and refrigerate it until needed. Keep the ham refrigerated.

Coat the center of the baking sheet with 2 teaspoons olive oil. Place the dough on the oiled area, cover loosely, and let it rest for 25 minutes. With lightly oiled fingertips, press the dough from the center outward, rotating the pan as needed, to form a 12-inch round. Leave a slightly thicker 1/2-inch border. If the dough springs back, let it rest for 5 minutes before finishing the shape.

Remove the ham from the refrigerator and cut it into 1/2-inch pieces. Spread the pizza sauce evenly over the dough, leaving the border exposed. Add the mozzarella, followed by the ham and pineapple. Sprinkle with oregano and brush the exposed crust with the remaining 1 teaspoon olive oil.

Bake for 13 to 16 minutes, rotating the pan after 8 minutes, until the edges are puffed and well browned, the cheese is melted and bubbling, the pineapple is lightly caramelized, and the bottom is crisp and golden brown.