Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara

I actually love the combination of spicy and warm sweet flavours like chocolate and cinnamon. I’ve had delicious cinnamon chile coffees and chile hot chocolates, and I’ve had decadent chile dark chocolate bars. They just pair so well together. Yesterday I was thinking of pita pizzas and I could not get the thoughts of homemade marinara and cinnamon chile out of my head. I HAD to attempt it. The more I thought about it, the more it seemed like it would work. And I knew exactly what would go good as toppings: ham and pineapple. And thats how the idea of this pizza was born.

I don’t eat pizza very often – but when I do, I always eat homemade pita pizzas! They’re just so easy, and have way less carbs than regular pizza crust, so you don’t even have to feel bad for eating it! (but let’s get real – you shouldn’t feel bad for eating any kind of pizza – treat yourself!).

Summer is coming to an end, but I actually don’t feel sad about it. I had such a great summer this year and I’m okay to see it go and welcome the fall! The fall brings all my favorite things – pumpkin spice everything, cozy sweaters and fall styles, colorful leaves and delicious fall flavours! I’m so excited. Actually, Brett and I started planning and putting together our Halloween costumes! I’m so happy with our idea, but I don’t want to say what it is and give it away. We want it to be a surprise! I don’t think we’re ever going to stop getting excited about dressing up for halloween.

If you aren’t a pineapple-on-pizza kind of person, I recommend using this marinara recipe for a caprese-style pizza! Top it with fresh mozzarella, fresh basil leaves and slices of tomato. You could also top with arugula after removing from the oven like this recipe. The cinnamon in the marinara is subtle enough it could be paired with quite a few toppings! I think it would go nicely with sausage as well. Just get creative! Try it with your usual favorites and let me know how it turns out!

Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Yield: 1 pita pizza


  • 3 tomatoes on the vine
  • 1/4 c thick-cut boneless smoked ham, diced
  • 1/4 c crumbled canadian feta
  • 1/4 c shredded dairy isle mozzarella
  • 1/2 c freshly diced pineapple
  • 1 large whole wheat pita
  • Pinch of salt & pepper
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1/2 a chile pepper, minced
  • 1 tsp. cinnamon
  • 1/2 tsp. oregano
  • 1 tbsp. olive oil
  • Handful of baby arugula


  1. Heat 1 tbsp olive oil in a large sauce pan over medium heat.
  2. Remove vine from tomatoes and add them to a blender or give it a quick blend with a hand blender until they've released some juices and the skin is broken.
  3. Add garlic and chile pepper to the oil and sauté until fragrant.
  4. Add the blended tomatoes, cinnamon, bay leaf, oregano, salt & pepper. Reduce heat to low and allow to simmer for 15-20 minutes, stirring often.
  5. Preheat oven to 450°F.
  6. Place your pita on a cooking sheet lined with parchment.
  7. Spread 1/2 cup (or preferred amount) of your marinara on the pita.
  8. Top with mozzarella, feta, pineapple and diced ham.
  9. Return to the oven and bake for 10-15 minutes.
  10. Top with fresh baby arugula and serve.

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


4 thoughts on “Pineapple & Ham Pita Pizza With Cinnamon Chile Marinara”

  • I like the simplicity of this pizza. The ham and pineapple taste so good together and it has just the right amount of herbs and spices to tantalize my taste buds. Definitely a pizza I can see myself make and I am sure the whole family will enjoy hot out of the oven.

  • Oh my, oh my – I made this last night with a few modifications. My DH said it was the best pizza ever. I just couldn’t get over what the cinnamon did, amazing. So here is what I did differently. I omitted the oregano. I stirfry up onions and mushrooms to add as a topping, but this time I decided to add it to the sauce right after it was done simmering. On DH’s side I added mild italian sausage and mozza cheese, on my side I had sliced tomato, a bit of mozza and added fresh basil leaves after it was cooked – oh my…. I used a pizza crust from PC Blue Menu. My next adventure is creating a homemade crust maybe with cauliflower, have you ever done that. I certainly could use some hints. (bought 6 cauliflower from Brookfield Gardens yesterday!!)

    • I made cauliflower once before! My advice would be to ring out AS MUCH water as you can, the moisture is what will make it fall apart and not stay together as a crust. The one I made could’ve had less moisture, but it still stayed together! I’d also recommend cooking it on a slightly lower heat setting for a long time. Ours got brown before it seemed to be done in the middle. Or try the technique from this recipe of frying it in a skillet first.

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