Allow dough to rest for 30 minutes before using. Preheat oven to 450° F.
Heat a grill pan or large skillet over high heat.
Mix honey and water together in a medium-size mixing bowl.
Add pineapple and ham to the honey mixture and toss to coat. Add to heated pan and cook for 1-2 minutes; set aside.
Split dough into 4 equal portions and roll out into pizza rounds on a lightly floured countertop. Bake in oven for 5 minutes, then remove, leaving the oven on.
Spread marinara over the cooked crusts, then add pineapple, ham, and cheese. Bake again for 6-8 minutes until cheese is melted and beginning to brown.
For the salad, chop the romaine and top with tomatoes and ranch dressing.
Serve pizzas with salad and any remaining pineapple on the side. (Serving size: 1 personal pizza)