Hawaiian Pizza with Pineapple

This Hawaiian pizza recipe offers the perfect blend of sweet and savory flavors that might just win over even the skeptics. With fresh pineapple chunks and salty ham on a crisp crust topped with gooey mozzarella, this homemade pizza is simple to make using a quality store-bought crust and will quickly become a favorite at any gathering.

I remember the first time I made this pizza was during a game night with friends, and the combination of caramelized pineapple and crispy ham was such a surprise hit that it’s been requested every time since.

Ingredients

• Ham: cut into quarters of an inch provides savory saltiness and a nice texture contrast Canadian bacon is a leaner alternative
• Fresh pineapple: cut into quarters of an inch brings natural sweetness and juiciness always pick pineapple that is ripe and fragrant for the best flavor
• Semolina flour: helps prevent sticking and crisps the bottom crust grainy texture is key for a perfect bake
• Store-bought or homemade pizza crust: at room temperature quality crust makes or breaks the pie so choose one from a trusted source or prepare your own if you have the time
• Pizza sauce without added sugar: balances the sweetness of the pineapple and enhances savory depth homemade versions are wonderful but store-bought works fine if checked carefully
• Grated fresh mozzarella: melts beautifully without adding excess moisture avoid fresh mozzarella packed in water to keep the crust crisp
• Extra virgin olive oil: used to cook the ham and pineapple adds a mild fruity base note

Step-by-Step Instructions

Sauté the Ham and Pineapple:

Heat olive oil over medium heat in a large skillet. Cook the ham pieces, stirring occasionally, until they become lightly crisp and golden brown, which should take about two minutes. Remove and set aside. In the same pan, cook the pineapple chunks until golden on all sides for about two minutes more, then remove and set aside with the ham. This step caramelizes the toppings and concentrates flavors while preventing extra moisture on the pizza.

Prepare Your Surface and Shape the Dough:

If you have a pizza stone, preheat it in a 500 degree oven with the rack in the center position. Grease a pizza pan or baking sheet lightly with cooking spray if you’re not using a stone. Sprinkle semolina flour generously on the surface or pizza peel to prevent sticking. Carefully form your pizza dough into a round about twelve inches in diameter and half an inch thick. If the dough resists shaping, let it rest a few minutes to relax the gluten then try again.

Add Sauce and Layer Toppings:

Spread the pizza sauce evenly over the dough leaving about a half-inch border around the edges. Even coverage ensures every bite has flavor. Next, distribute the sautéed ham and pineapple evenly. Generously sprinkle the grated mozzarella cheese over the top, don’t hold back if you like it extra cheesy.

Bake Your Pizza:

Place the pizza directly on the pizza stone or on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes until the crust is golden brown, crispy, and the cheese has melted into beautiful bubbles.

Save Pin

My favorite part has to be the caramelized pineapple. When cooked just right it adds a subtle hint of smoky sweetness that elevates the whole dish. One family gathering, this pizza disappeared fast, sparking a lively debate about pineapple on pizza, but everyone ended up asking for seconds.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator. The pizza will stay fresh for 3 to 4 days. To reheat, use a skillet on medium heat with a cover to keep the crust crisp and the cheese melty, or pop it in a hot oven for a few minutes.

Ingredient Substitutions

If you cannot find fresh pineapple, opt for drained canned pineapple but pat it very dry before cooking. For ham, smoked turkey or bacon pieces can offer a smoky alternative. Mozzarella can be swapped with provolone or a mild cheddar in a pinch but expect a slight flavor variation.

Serving Suggestions

Serve with a simple arugula salad tossed in olive oil and lemon to cut through the richness. A squeeze of fresh lime over the top before eating adds a nice brightness that pairs well with the tropical notes of the pineapple.

Cultural Context

While Hawaiian pizza was actually invented in Canada and not Hawaii, it represents a playful fusion of sweet and savory that has sparked strong opinions worldwide. Making it at home lets you customize to your taste and appreciate the balance that draws both rave reviews and lively debates equally.

Pro Tips

Always preheat your oven and pizza stone for at least an hour for a crispy bottom crust. Do not skip cooking the pineapple and ham first – this caramelizes the sugars and intensifies flavor while keeping your crust from becoming soggy. Use semolina flour generously on your peel or pan to allow the pizza to slide easily and crisp perfectly as it bakes.

Commonly Asked Questions

→ What type of ham works best for this pizza?

Small pieces of cooked ham or Canadian bacon provide a salty, savory balance that complements pineapple well.

→ Why use fresh pineapple instead of canned?

Fresh pineapple offers a brighter sweetness and firmer texture, avoiding excess moisture that can sog the crust.

→ How does semolina flour improve the crust?

Sprinkling semolina under the dough helps keep it from sticking and crisps the crust’s bottom for a perfect bite.

→ Is it necessary to pre-cook the toppings?

Lightly cooking ham and pineapple caramelizes flavors and reduces moisture, ensuring a crisp, flavorful pie.

→ What’s the benefit of using a pizza stone?

A pizza stone retains and evenly distributes heat, helping the crust bake evenly from the bottom up.

→ How should leftovers be stored?

Keep slices in an airtight container in the fridge for up to 3-4 days to maintain freshness.