Hawaiian pizza

The familiar combination is tomato sauce, mozzarella, ham and pineapple. Pat tinned pineapple dry and cut it into small pieces so it does not make the base soggy.

Drain tinned pineapple thoroughly, then blot it with kitchen paper; if using fresh pineapple, remove excess juice too. Add it sparingly and bake the pizza on a preheated tray or pizza stone for a crispier base.

Heat the oven to 240 °C, or as hot as it safely goes, with a baking tray inside. Bake the topped pizza on the hot tray for about 8–12 minutes, until the crust is browned and the cheese is bubbling.

Yes. Freeze leftover slices in a single layer until firm, then wrap or seal them to prevent freezer burn; reheat from frozen in a 200 °C oven until piping hot throughout.

Warm slices in a dry frying pan over medium-low heat for about 4–6 minutes, with a lid on for the last minute so the topping heats through. An oven at 180 °C for roughly 8–10 minutes also works.

A crisp green salad or a simple tomato and cucumber salad balances the rich cheese and sweet pineapple. Garlic bread makes it a heartier meal, but is less helpful if you want a lighter side.

No: it is generally traced to a Greek-owned restaurant in Ontario, Canada, where pineapple was put on pizza in the 1960s. The name is commonly linked to the brand of tinned pineapple used, rather than the pizza's place of origin.

Yes. Hawaiian pizza has 12 g of protein per 100 g, compared with 6.34 g in vegetarian pizza; the ham and cheese contribute much of the difference.