Ham & Pineapple Pizza Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Skill Level: Easy
Intensity: Low effort, minimal technique required.

Ingredients

For the Muffins:

1 (13.8 oz / 390g) can of refrigerated pizza dough (or 1 lb of homemade dough)
1 cup (about 5 oz / 140g) cooked ham, diced into small cubes
1 cup (about 4 oz / 115g) shredded mozzarella cheese, divided
2/3 cup (about 4 oz / 115g) canned pineapple tidbits, well-drained and patted dry
1/4 cup (about 1.25 oz / 35g) finely grated Parmesan cheese
2 tablespoons pizza sauce, plus more for serving (optional)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Olive oil or non-stick cooking spray, for greasing

For Serving (Optional):

Extra pizza sauce, warmed, for dipping
Fresh basil or parsley, chopped
Red pepper flakes

Equipment

12-cup standard muffin tin
Mixing bowls
Sharp knife and cutting board
Pastry brush or small spoon
Cooling rack

Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Generously grease all 12 cups of the muffin tin with olive oil or non-stick spray. This is crucial for easy removal.

Step 2: Prepare the Dough

On a lightly floured surface, unroll the can of pizza dough. Using your hands or a rolling pin, gently press or roll it into a rough 12×9-inch rectangle. This doesn’t need to be perfect. Using a pizza cutter or sharp knife, cut the dough into 12 equal squares.

Step 3: Assemble the Muffins

Line the Tin: Press one dough square into each prepared muffin cup, ensuring the dough covers the bottom and sides. The corners will point upwards—this is fine.
Add the Base: Using a pastry brush or the back of a spoon, spread a small amount (about 1/2 teaspoon) of pizza sauce into the bottom of each dough cup.
Layer Fillings: In a medium bowl, combine the diced ham, pineapple tidbits, 3/4 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder. Mix gently.
Fill: Evenly divide the ham and pineapple mixture among the 12 dough cups, pressing down lightly.

Step 4: Top & Bake

Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top of each filled muffin cup. Bake in the preheated oven for 12 to 15 minutes, or until the dough is golden brown, the cheese is bubbly and melted, and the edges are crisp.

Step 5: Cool & Serve

Remove the muffin tin from the oven. Let the muffins cool in the pan for 5 minutes—this allows the dough to set and makes them easier to remove. Then, carefully run a butter knife around the edges of each muffin and lift them out onto a cooling rack. Serve warm with a side of warmed pizza sauce for dipping, if desired. Garnish with fresh herbs or red pepper flakes.

Chef’s Notes & Tips

Dough Choice: You can use homemade pizza dough, whole-wheat pizza dough, or even pre-made dough balls from the deli section. Let it come to room temperature for easier handling.
Drain the Pineapple: This is the most important step! Excess moisture from the pineapple will make the muffins soggy. Drain thoroughly in a sieve and then press between layers of paper towels.
Customize It: This recipe is highly adaptable. Swap the ham for cooked sausage, pepperoni, or cooked bacon. Omit the pineapple for a classic ham and cheese version, or add diced bell peppers, olives, or mushrooms.
Make-Ahead: You can assemble the muffins (through Step 3) up to 4 hours in advance, cover the tin tightly with plastic wrap, and refrigerate. Bake just before serving. You can also freeze baked muffins in a single layer, then store in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until warm throughout.

Nutritional Information (Per 1 Muffin)

Calories: ~185 kcal
Total Fat: 6g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: ~520mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 5g (includes natural sugars from pineapple)
Protein: 9g