Ham and Pineapple Pizza Subs

Ham and Pineapple Pizza Subs Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Toss spinach and clementine segments with olive oil and juice from the fruit for a side.


Serves 4 (serving size: 1 sandwich)
Total time: 1 Hour, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 305
Fat 5.9 g
Satfat 2.7 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 13.3 g
Carbohydrate 58.5 g
Fiber 1.9 g
Cholesterol 17 mg
Iron 2.8 mg
Sodium 803 mg
Calcium 116 mg


1 (13.2-ounce) package refrigerated crusty French bread dough
1/2 cup lower-sodium marinara sauce
2 ounces Canadian bacon, sliced and coarsely chopped
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 cup peeled cubed fresh pineapple
1/4 cup sliced green onions (optional)


1. Preheat oven to 350°.

2. Roll dough out to a 24-inch rope; cut dough into 2 (12-inch) ropes. Place dough on a parchment-lined baking sheet. Bake at 350° for 25 minutes or until golden; cool completely on a wire rack. Cut bread into 4 (6-inch-long) pieces; split each piece crosswise.

3. Preheat broiler to high.

4. Open each bread portion flat. Spread 2 tablespoons sauce over each bread portion; divide Canadian bacon evenly among servings. Sprinkle bacon with cheese; top with pineapple. Broil 3 minutes or until golden. Garnish with green onions, if desired. Fold top half of bread over cheese mixture.

Julianna Grimes,

Cooking Light

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note