Let me tell you about the first time I truly fell for Hawaiian pizza. It was a rainy Tuesday, the kind where takeout feels like the only logical dinner option. One bite of that sweet pineapple mingling with salty ham, all held together by gooey melted cheese, and I was hooked. This wasn’t just pizza – it was a vacation on a plate. Now, after years of perfecting my technique, I’m sharing how to create this homemade Hawaiian pizza masterpiece that’ll make you forget all about delivery.
Why This Recipe Works
- Sweet Meets Savory: Like the best beachside luau, pineapple and ham dance together in perfect harmony. The natural sugars in pineapple caramelize during baking, creating a delightful contrast to the salty ham.
- Crisp is Key: My foolproof methods guarantee that satisfying crunch with every bite. Preheating the stone and patting toppings dry ensures no soggy crust disappointment.
- Weeknight Hero: From fridge to table in about 30 minutes (dough resting aside). Using store-bought dough keeps it simple without sacrificing quality.
- Crowd Magnet: The one pizza that always disappears first at game nights. It’s approachable yet interesting enough to please diverse palates.
- Global Citizen: Born in Canada, loved worldwide – true culinary diplomacy. A testament to how great flavors transcend borders.
The Story Behind the Sauce
That “Hawaiian” pizza you love? It actually started its life in 1962 Ontario, when Greek immigrant Sam Panopoulos got playful with some canned pineapple. Talk about a happy accident! Now, this homemade pizza with pineapple has become a global sensation, proving that sometimes the most unexpected combinations create magic. The name came from the brand of canned pineapple Sam used – a marketing twist that stuck.
Essential Ingredients & Tools
Ingredients for the Dough
- 1 lb Pizza Dough: Store-bought works (look for fresh dough in the deli section), but homemade? That’s where the love is.
- My secret: Bread flour gives that perfect chew-to-crisp ratio (all-purpose works in a pinch).
Ingredients for the Sauce
- 1/2 cup Pizza Sauce: Keep it simple, keep it tomatoey (marinara works too).
- Pro move: Go light on sugar to let the pineapple shine.
Ingredients for the Toppings
- 2 cups Cooked Ham: Cubed like little flavor bombs (deli ham works great).
- 1 cup Canned Pineapple: Drained like your worries on vacation (fresh works too – see FAQs).
- 2 cups Mozzarella: Freshly shredded – no bagged stuff here (pre-shredded contains anti-caking agents that affect melt).
- 4 slices Bacon: Because everything’s better with bacon (optional but recommended).
- 1/4 cup Red Onion: For those who like a little zing (soak in cold water for 10 minutes to mellow the bite).
Ingredients for the Crust Finish
- 1 tbsp Olive Oil: The golden touch for your crust.
- 1/2 tsp Garlic Powder: Because garlic makes everything better.
- 1 tbsp Fresh Parsley: That pop of green that says “I care” (dried works at 1/3 amount).
Tools You’ll Need
- Pizza Stone or Baking Steel: For that crisp bottom (a flipped-over baking sheet works in a pinch).
- Pizza Peel or Baking Sheet: For transferring your masterpiece.
- Rolling Pin: Unless you’re a hand-stretching purist.
- Parchment Paper: The unsung hero of easy cleanup.
- Mixing Bowls & Sharp Knife: Basic but crucial.
Feeds: 4 hungry souls | Prep: 15 min | Bake: 12-15 min | Total: About 30 min (plus dough zen time)
How to Make Hawaiian Pizza with Ham and Pineapple
- Heat It Like You Mean It:
Slide that pizza stone onto the lower rack and crank your oven to 500°F (260°C) for a solid 45–60 minutes. This isn’t just preheating – it’s building the foundation for that perfect crispy-bottomed pie. The stone absorbs and radiates heat evenly, mimicking professional pizza ovens. Hot tip: Position that stone low to give your crust some extra love from the oven’s hottest zone.
- Prep Like a Pro:
Cube that 2 cups cooked ham into neat ½-inch pieces – we want every bite balanced. As for the 1 cup canned pineapple? Treat it like a wet swimsuit – pat it dry with paper towels! Moisture is the enemy of crispiness. For canned pineapple, drain well and press between towels. And please, shred your own 2 cups mozzarella. Those pre-shredded bags have anti-caking agents that mess with the melt and can create a greasy texture.
- Dough Whispering:
Flour your surface and gently coax that 1 lb pizza dough into a 12–14 inch circle using your fingertips. Think of it like stretching a yoga mat – no sudden moves. If it fights back, let it rest for 5 minutes. Gluten needs its beauty sleep too – resting relaxes the proteins for easier shaping. Avoid a rolling pin if possible; hand-stretching preserves air pockets for a lighter crust.
- The Art of Assembly:
Paint the crust edges with 1 tbsp olive oil – this is your golden ticket to beautiful browning. Spread 1/2 cup pizza sauce like you’re applying the perfect amount of sunscreen – enough to cover, not so much it drips. Leave a 1-inch border for the crust. Then comes the cheese strategy: half first as a moisture barrier (this prevents sauce from making the crust soggy), then toppings, then the rest of the cheese. This is the architecture of a perfect slice where every component stays in place.
- Bake to Perfection:
Slide your creation onto the screaming-hot stone (cornmeal or parchment are your safety nets against sticking). Bake for 12–15 minutes until you see that magical combination of bubbling cheese and golden crust. Give it a mid-bake spin for even cooking. That beautiful browning? That’s the Maillard reaction – basically flavor alchemy where heat transforms proteins and sugars into complex, delicious compounds.
- The Waiting Game:
Let it rest 3–5 minutes before slicing. I know it’s hard, but this lets the cheese set so your toppings don’t go sliding off like tourists on a waterslide. A sprinkle of 1 tbsp fresh parsley is like the lei greeting at the end of your culinary journey – it adds freshness and visual appeal.
Pro Technique
The Dry Truth About Toppings
Wet toppings equal sad, soggy pizza. Always pat 1 cup pineapple and 2 cups ham dry like you’re preparing them for a photo shoot. For next-level flavor, give fresh pineapple a quick grill to caramelize those sugars and reduce water content. The drier the toppings, the crisper your crust will stay.
Cheese Strategy 101
Two layers of 2 cups mozzarella = perfect coverage. First layer protects the crust from sauce moisture, second layer binds everything together. And remember – more isn’t always better. Over-cheesing leads to greasy pools of regret as the excess fat separates during baking. About 2 cups total is the sweet spot for a 12-inch pizza.
Preheat or Go Home
That stone needs a full 45 minute preheat minimum. It’s the difference between a limp crust and one with that perfect audible crunch. The stone stores thermal energy that transfers rapidly to the dough, creating steam that lifts the crust while quickly setting the structure. Think of it like preheating a grill – essential for proper cooking.
Chef’s Wisdom
Soggy Crust Science
Too much sauce or wet toppings create steam that softens your crust. Apply 1/2 cup sauce like you’re painting a delicate watercolor – thin and even. Always blot 1 cup pineapple and 2 cups ham like you’re drying tears at a rom-com – this simple step makes all the difference.
Sweet & Savory Balance
If using syrup-packed pineapple, give it a quick rinse to dial back the sweetness. Want depth? A pinch of smoked paprika in the sauce or some sharp cheddar in the cheese mix works wonders. The goal is harmony – where no single flavor overpowers the others.
Timing is Everything
High heat means quick cooking – you want toppings perfectly done as the crust achieves golden perfection. Watch for visual cues: bubbling cheese and browned edges never lie. At 500°F, 12-15 minutes is usually perfect, but oven variances mean you should trust your eyes over strict timing.
Storage & Freshness Guide
Fridge Storage
Leftovers (if you have any) keep for 3 days in an airtight container. Tuck a paper towel underneath to soak up any moisture. Reheat in a skillet over medium-low heat to bring back that crunch – microwaves are the enemy here as they make the crust rubbery.
Freezer Friendly
Freeze before baking for best results. Wrap tighter than a burrito in plastic wrap then foil to prevent freezer burn. When the craving hits, bake from frozen at 475°F (245°C), adding 5–7 extra minutes. Pre-assembled pizzas freeze well for up to 2 months.
Revival Technique
Day-old pizza? Bring it back to life on a preheated baking sheet at 400°F (200°C) for 5–8 minutes. It’s like a spa day for your slice – the direct heat re-crisps the crust while gently rewarming the toppings.
Nutrition Profile
While we’re not calling this health food, pineapple brings vitamin C to the party while ham delivers protein. The mozzarella provides calcium, and if you use whole wheat dough, you’ll get extra fiber. Everything in moderation, right?
Per Serving:
Calories: 650 | Protein: 32g | Carbs: 68g | Fat: 27g | Fiber: 3g
Ingredient Variations and Their Impact
Canadian Bacon Edition
Swap regular ham for smoked Canadian bacon – it’s like the fancy cousin with a richer flavor. For extra points, brush with maple syrup before baking to enhance caramelization.
BBQ Twist
Ditch the tomato sauce for tangy BBQ. The smokiness plays beautifully with pineapple. Throw on some pickled red onions to cut through the sweetness.
Spicy Aloha
Add jalapeños or swap mozzarella for pepper jack. A drizzle of sriracha or chili oil takes it to flavor town for heat lovers.
Veggie Vacation
Skip the meat and load up with sautéed mushrooms and bell peppers. Toasted Coconut Flakes add tropical crunch and depth.
Breakfast Pizza
Use scrambled eggs as the base and finish with hot honey – because why should lunch have all the fun? Perfect for brunch gatherings.
Perfect Pairings
Complementary Dishes
- Mango-Avocado Salad: The creamy avocado and sweet mango mirror the pizza’s tropical vibe while adding freshness. Toss with lime juice and cilantro to brighten each bite.
- Grilled Pineapple Skewers: Double down on the tropical theme with caramelized pineapple chunks alternated with bell peppers on skewers.
Drinks
- Riesling Wine: Its slight sweetness and acidity balance the saltiness of the ham perfectly. Serve chilled to about 50°F (10°C).
- Pineapple Ginger Beer Mocktail: Mix ginger beer with pineapple juice and a squeeze of lime for a non-alcoholic option with zing.
Something Sweet
- Coconut Macaroons: These chewy, toasted coconut cookies extend the tropical theme without overpowering.
- Pineapple Upside-Down Cupcakes: Mini versions of the classic dessert continue the pineapple celebration.
FAQs
- Can I use fresh pineapple?
Absolutely! Just pat it very dry or grill it first to reduce moisture. Fresh pineapple has brighter acidity but less concentrated sweetness than canned. - How do I prevent sticking?
Dust the peel generously with cornmeal or semolina flour. For foolproof transfer, build your pizza on parchment paper and slide it onto the stone paper and all. - Can I make this gluten-free?
Yes! Use your favorite gluten-free pizza dough. The toppings are naturally GF – just check labels on processed ingredients like ham. - Freezing tips?
Freeze before baking for best results. Wrap tightly in plastic then foil. Bake from frozen, adding 5-7 extra minutes at 475°F. - Why two layers of cheese?
The bottom layer creates a moisture barrier between sauce and crust, while the top layer binds the toppings. This technique prevents sogginess.
Hawaiian Pizza with Ham and Pineapple: A Tropical Love Story on a Crispy Crust
Make the best Hawaiian Pizza with Ham and Pineapple at home! Crispy crust, gooey cheese, and the perfect sweet-savory combo. Try this easy recipe tonight!
Ingredients
For the Dough
-
1 lb pizza dough (store-bought or homemade)
For the Sauce
-
1/2 cup pizza sauce
For the Toppings
-
2 cups cooked ham (diced)
-
1 cup canned pineapple (drained and patted dry)
-
2 cups mozzarella cheese (shredded)
-
4 slices bacon (cooked and crumbled (optional))
-
1/4 cup red onion (thinly sliced (optional))
For the Crust Finish
-
1 tbsp olive oil
-
1/2 tsp garlic powder
-
1 tbsp fresh parsley (chopped)
Instructions
-
Preheat oven with pizza stone to 500°F (260°C) for 45-60 minutes.01
-
Prepare toppings: dice 2 cups ham, drain and pat 1 cup pineapple dry, shred 2 cups mozzarella.02
-
On floured surface, stretch 1 lb dough to 12-14 inch circle.03
-
Brush crust edges with 1 tbsp olive oil. Spread 1/2 cup sauce thinly, leaving 1-inch border.04
-
Layer half the 2 cups mozzarella, then 2 cups ham, 1 cup pineapple, and remaining cheese.05
-
Transfer to preheated stone and bake 12-15 minutes until golden.06
-
Let rest 5 minutes before slicing. Garnish with 1 tbsp parsley.07
