Page 303 - Pie Squared

2 cups (280 g) pineapple, in rings or diced

8 ounces (225 g) fresh mozzarella cheese, torn into small pieces

For the crust: In the food processor, pulse the flour, butter, and
salt until the fats are in small pieces coated with flour, about 15

times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a rectangle 3 by 4 inches using
plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.

Remove the dough from the refrigerator and allow it to warm
slightly. Roll out the crust to 11 by 15 inches and place in the slab pie
pan, pressing it into the corners and allowing the excess to drape
over the sides. Refrigerate.

Heat the oven to 350°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat
(see here).
For the filling: In a medium saucepan, warm the olive oil over

medium heat until it shimmers. Add the garlic slivers and cook,
stirring, for 30 seconds. Add the tomatoes, oregano, salt, and red
pepper. Bring the mixture to a boil, reduce the heat, and cook the
sauce with occasional bubbles on the surface until slightly thickened,

about 20 minutes.
Scatter the ham and pineapple across the chilled crust and pour
in the tomato sauce. Dot evenly with mozzarella. Bake the pie (on
top of the steel, stone, or baking sheet if using) until the filling is hot,

35 to 40 minutes. Change the oven to broil (high) and broil until the
top is blistered and browned, like a pizza, 4 to 7 minutes.
Serve hot.

Techniques: All-Butter Crust (here), Mixing and Rolling Out (here)

Swaps:

Anything that works on a pizza works here: olives and artichokes;
peppers and onions; pepperoni; more cheese.

Spike the sauce with crushed red pepper.