Pineapple pizza on a Parmigiano cream base with gorgonzola and ham

Cut the pineapple into small pieces.

Grate Parmigiano Reggiano and mix with a little tap water, adding water gradually, to a creamy base.

Stretch the dough by hand without pressing the edges; or drape it over an upturned round salad bowl and push outward with the hand, edges untouched.

Remove from the bowl and brush the flour off the bottom.

Spread the Parmigiano cream as a white base, then spoon gorgonzola all over.

Add mozzarella, then pineapple everywhere.

Cover the gorgonzola with ham rather than the pineapple; the ham shrinks in the oven.

Slide onto a pizza peel and bake at 400 Celsius, about 90 seconds in all, turning to cook each side about 15 seconds.

Cut and serve.