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Tropical Pizza
  • 25cm pizza base or Turkish bread
  • ¼ cup tomato pasta sauce
  • 100g ham, chopped
  • 225g can pineapple pieces (in natural juice), drained
  • 1 medium red or green capsicum, seeded and chopped
  • 100g mushrooms, sliced
  • 100g grated Mozzarella cheese
  • 1 tablespoon chopped herbs (parsley, oregano and/or basil) or a pinch of dried mixed herbs
  1. Preheat oven to 200˚C.
  2. Spread pizza base with pasta sauce.
  3. Top with ham, pineapple, capsicum, mushrooms and cheese. Sprinkle with herbs.
  4. Bake for 10-15 minutes until heated through and browned.

Tip: Make 8 mini pizzas using 4 halved English muffins as bases


  • On top of the tomato sauce pile sliced onion, cooked red kidney beans, mushrooms, olives, cooked sliced potato and rosemary and top with cubes of reduced-salt feta cheese.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Grater
  • Ovenproof pizza tray



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

305g Quantity per serving Quantity per 100g
Energy 1579kJ 517kJ
Protein 19.0g 6.2g
Fat, total 8.3g 2.7g
— Saturated 4.0g 1.3g
Carbohydrate 51.8g 17.0g
— Sugars 15.0g 4.9g
Fibre 6.5g 2.1g
Sodium 776mg 254mg