Open the tin, remove the rolls. Put 2 rolls covered in the refrigerator (for the pizza the next day). Place 2 rolls on top of each other and roll out into a circle (18 cm Ø) on a floured work surface.
Place on a baking tray lined with baking paper. Wash the parsley, shake dry and chop finely, except for something to garnish. Mix the strained tomatoes, tomato paste and parsley. Season with salt and pepper.
Spread it on the pizza. Spread the pineapple chunks on top and cover with ham. Cut mozzarella into thin slices and place on the pizza. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
Garnish with parsley.