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.

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