This is a pork loin pizza with pineapple — two doughs, one pound of meat, done in 35 minutes. The pork cooks faster than you’d think and the oven does the rest. If you’ve got a bag of frozen pineapple or a can in the pantry, tonight is a perfectly good night to make this.
Shopping notes
- Pork loin: Thinly sliced pork loin works best, but pork tenderloin or even boneless pork chops cut thin are fine swaps. Avoid thick-cut chops — they won’t cook through in 6–8 minutes.
- Pineapple: Canned pineapple chunks in juice (drained well) work just as well as fresh. Tidbits work too. Just pat them dry before topping — excess liquid makes the crust soggy.
- Mozzarella: Pre-shredded bags melt fine here. Whole-milk low-moisture mozzarella gives better browning, but use what you have.
- Pizza dough: Store-bought dough from the refrigerated section or a tube is the practical choice on a weeknight. Naan or flatbread also works if you want to skip shaping entirely.
- Pizza sauce: Any jarred marinara or pizza sauce is fine. Crushed canned tomatoes with a pinch of salt and garlic powder is a cheaper substitute that works well.
The technique that matters
The most important step is browning the pork in the skillet before it goes on the pizza — don’t skip it or rush it. Raw pork on a pizza that bakes for only 10–12 minutes is a real food-safety risk, and underdone pork also releases liquid that makes the cheese greasy. Cook the slices in a single layer over medium heat and let them sit undisturbed for a couple of minutes per side so they actually brown rather than steam. The second thing worth doing: drain the pineapple thoroughly and blot it with a paper towel. Wet toppings are the main reason homemade pizza turns out soft and pale instead of crisp and golden.
Common problems and fixes
- Soggy crust in the middle: Too much sauce or wet pineapple. Use a thin, even layer of sauce and stop before the edges, and always pat pineapple dry before topping.
- Cheese not browning: Your oven probably needs more time to fully preheat. Give it at least 15 minutes at 425°F before the pizza goes in, and use the middle or upper-middle rack.
- Pork turns rubbery: Slices were too thick or cooked too long in the skillet. Aim for slices no thicker than ¼ inch and pull them off the heat as soon as there’s no pink left.
- Dough sticks to the baking sheet: Parchment is the fix, but if you’re out, a light coat of cooking spray or a dusting of cornmeal on the pan works just as well.
- Toppings slide off when slicing: Let the pizza rest for 2–3 minutes out of the oven before cutting. The cheese needs a moment to set up.
Make-ahead notes
The cooked pork can be stored in an airtight container in the fridge for up to 3 days, so you can brown it the night before and assemble quickly at dinner. Fully baked pizza keeps in the fridge for 2 days — reheat slices in a dry skillet over medium-low heat with a lid on for about 4 minutes; this crisps the bottom back up in a way the microwave won’t. You can also freeze baked slices individually wrapped for up to 6 weeks; thaw in the fridge overnight and reheat the same skillet way. Skip freezing unbaked assembled pizzas — the pineapple releases too much water on thawing and the crust won’t recover. The fresh basil garnish is honestly not worth adding before storage — just leave it off.
Pineapple Pork Pizza
Equipment
- Oven
- Baking sheet
- Mixing bowl
- Skillet
Ingredients
Ingredients
- 1 pound pork loin thinly sliced
- 1 tablespoon olive oil extra virgin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 cup mozzarella cheese grated
- 1 cup pineapple chunks fresh or canned
- 2 doughs pizza dough bases store-bought or homemade
- 1 cup pizza sauce
- 1 bunch fresh basil leaves for garnish
Instructions
- Preheat your oven to 220°C (425°F). This allows it to reach the desired temperature while you prepare the ingredients.
- In a skillet over medium heat, add olive oil and cook the sliced pork loin with garlic powder, salt, and pepper until evenly browned and cooked through, about 6-8 minutes. Ensure the pork is juicy but not overly cooked.
- Meanwhile, place your pizza dough bases on a baking sheet lined with parchment paper.
- Spread a generous amount of pizza sauce over each base, then sprinkle with mozzarella cheese.
- Evenly distribute the cooked pork and pineapple chunks over the cheese. The key is to achieve a balance in every bite.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is golden and bubbly.
- Once cooked, remove from oven and garnish with fresh basil leaves before serving.
Notes
- For a richer flavor, consider marinating the pork in soy sauce and ginger beforehand.
- For a twist, add sliced jalapeños for a spicy kick.
Nutrition
FAQ
Can I use ham instead of pork loin?
Yes, deli ham or sliced Canadian bacon works fine and skips the skillet step entirely since it’s already cooked. Just layer it on with the pineapple — no browning needed, which saves you about 8 minutes.
How do I keep the crust from getting soft?
Drain and dry the pineapple, go light on the sauce, and make sure your oven is fully preheated before the pizza goes in. A hot oven from the start is the single biggest factor in a crisp crust.
Can I make this with a single pizza dough instead of two?
Yes — just halve the toppings or pile everything onto one larger crust. The bake time stays roughly the same; watch for the cheese to be golden and bubbly as your cue.
What if I don’t have garlic powder?
Two minced fresh garlic cloves added to the skillet with the pork works well. You can also skip garlic entirely and season the pork with just salt, pepper, and a pinch of smoked paprika if that’s what’s in your pantry.
Is 641 calories for the whole recipe or per serving?
That’s per serving, and the recipe makes 2 pizzas — so the nutrition figures are based on one pizza as a single serving. If you split each pizza between two people, the per-person numbers are roughly half.
Can I cook this on a pizza stone instead of a baking sheet?
A pizza stone will give you a crispier bottom crust. Preheat the stone in the oven for at least 20 minutes before sliding the pizza on, and use parchment to transfer it safely.
If you liked this one
- Quick Weeknight Calzone Recipe
- Quick Skillet Garlic Flatbreads
- Sizzling Skillet Steak Fajitas
- Classic Basil Pesto Recipe