Step 1 – Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place pineapple on a plate lined with paper towel. Pat dry with paper towel.
Step 2 – Sift flour into a large bowl. Stir in dried herbs. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Make a well in centre. Add milk. Using a butter knife, stir until mixture forms a dough. Turn onto a lightly floured surface. Knead for 1 minute or until smooth.
Step 3 – Roll half the dough out to a 15cm x 20cm rectangle. Leaving a 1cm border, spread tomato paste over rectangle. Top with ham, pineapple and pizza cheese. Roll remaining dough out to a 15cm x 20cm rectangle. Place dough on top of cheese. Press down gently to compact. Pinch edges to seal. Cut crossways into six 15cm-long strips. Carefully twist each strip to form a spiral effect. Place on prepared tray, 3cm apart.
Step 4 – Bake for 13 to 15 minutes or until golden. Stand on tray for 2 minutes. Transfer to a wire rack to cool completely. Refrigerate in an airtight container until required.