Since I use a pizza stone to bake my pizzas, I place my dough onto parchment paper and then slide the pizzas onto the stone. If you don’t have a pizza stone, a baking pan will work.
Sprinkle a little bit of cornmeal onto the parchment paper or pan to add some crunch to the bottom of the pizzas.

Gently stretch the pizza dough into two 12 to 13 inch circles. Cover them and allow dough to rest for about 30 minutes at room temperature.

Preheat the oven to 450°F. If using a pizza stone, allow it to preheat for at least 10 minutes at this temperature.

Drain and chop the pineapple into bite-sized pieces.
If you prefer, soak the sliced red onion in water for about 10 minutes to mellow its flavor.
I sauté the onion to soften it, but this is also optional.

Chop the Canadian bacon into bite-sized pieces.

Brush top of each dough circle lightly with a little olive oil. Then, spread about 1/2 cup of pizza sauce onto each pizza. If you like a saucier pizza, add more! Just don’t overdo it or your pizza will be soggy.

Sprinkle some cheese on top of the sauce, followed by the onion, pineapple, and Canadian bacon. Then, top off with additional cheese.

The pizza dough recipe that I use: