1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with canola oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until deep golden brown.
2. Meanwhile, dice ham into 1/2-in. (1-cm) pieces using Utility Knife. Thinly slice green onions; set tops aside in (1-cup/250-mL) Prep Bowl for garnish. Finely chop jalapeño using Food Chopper. Combine ham, onion bottoms, jalapeño, ketchup, rub and garlic pressed with Garlic Press in Classic Batter Bowl. Mix well using Small Mix ‘N Scraper®. Stack cheese slices; cut in half diagonally for a total of 16 triangles using Pizza Cutter.
3. Remove pan from oven to Stackable Cooling Rack. Evenly top crust with ham mixture, pineapple and cheese slices. Bake 5–6 minutes or until cheese is melted. Remove pan from oven to cooling rack. Cut pizza into 16 pieces using Pizza Cutter. Sprinkle with reserved green onion tops.

Yield: 8 servings

Nutrients per serving: (2 pieces): Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Sodium 1270 mg, Carbohydrate 3 g, Fiber 1 g, Protein 14 g

Cook's Tips: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough.

For a less spicy version, remove seeds from jalapeño.