Hawaiian Pineapple Ham Pizza

This Hawaiian pizza always takes me straight back to beachy potlucks and backyard get-togethers where laughter and sweet pineapple mingle in the air. Whether you are using homemade dough or grabbing one from the store, this pizza is all about bright flavors, melty cheese, and pure weeknight satisfaction.

I started making this for Friday movie nights and now any time we need a quick family favorite meal this is our go to pizza.

Ingredients

• Pizza dough: You can make your own for unbeatable flavor and texture or use one pound of fresh store bought dough for speed. Look for dough that springs back when you poke it and has a little give.
• Olive oil: Brushing oil on the pan and dough helps create a crisp golden crust. Choose extra virgin for the best aroma.
• Cornmeal: Sprinkling cornmeal on the pan adds crunch and keeps the dough from sticking. Try to find fine ground yellow cornmeal for the classic pizzeria effect.
• Pizza sauce: Homemade or store bought both work. Select one with a lively tomato flavor and a little tang.
• Shredded mozzarella cheese: Melty mozzarella is key for stretch and richness. The firmer blocks shred better and create gooier cheese pulls.
• Cooked ham or Canadian bacon: Choose quality ham with a light smoky finish. Slice or chop for even distribution. Canadian bacon is lean and just as tasty.
• Pineapple chunks: Fresh for brightness or canned for convenience. Pat dry so they do not weigh down the pizza or make it soggy.
• Cooked bacon: Crumble crispy bacon for smokiness and a salty edge. Bake or pan fry until deeply golden.

Step-by-Step Instructions

Prepare the Dough:

Gently punch the dough down on a lightly floured surface to remove air bubbles. Divide if needed and shape into a round disc about twelve inches in diameter and half an inch thick. If the dough resists stretching let it rest for a few minutes then try again.

Preheat and Prep the Pan:

Heat your oven to four hundred seventy five degrees Fahrenheit and let it warm fully. Brush half of the olive oil on a pizza pan or baking sheet then sprinkle evenly with cornmeal to coat the surface.

Shape the Pizza Base:

Transfer your dough to the prepared pan. With lightly floured hands press and gently stretch the dough outward until it is a twelve inch circle. Pinch around the edge to create a puffy rim for the crust. If using a pizza stone place the dough on a peel dusted with cornmeal.

Add Toppings:

Using your fingers gently dimple the surface of the dough to prevent bubbles forming in the oven. Brush with the remaining olive oil. Spread the pizza sauce evenly from edge to edge leaving the rim bare. Sprinkle the shredded mozzarella cheese all over then top with pieces of ham pineapple chunks and crumbled bacon.

Bake to Perfection:

Place the pan in the hot oven. Bake for fourteen to fifteen minutes. You want the cheese bubbling the crust golden and the bottom crisp. Rotate halfway through baking if your oven has hot spots.

Slice and Serve:

Once baked remove from the oven. Let cool for a couple of minutes then use a pizza cutter to slice and enjoy while hot and gooey. Store any leftovers tightly wrapped in the fridge.

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Melty cheese and that sweet salty punch make this pizza totally crave worthy. I absolutely love the pineapple bursts on each bite. My kids always fight over the caramelized cheese around the crust and making the dough from scratch became their favorite weekend project. One year we even made these for my son’s birthday party and not a single slice was left.

Storage Tips

Leftover pizza holds up well in the fridge for up to a week. Cool completely before wrapping snugly so moisture does not collect underneath the cheese. To keep slices crisp, reheat in a hot oven on a baking sheet rather than in the microwave. If you want to freeze, individually wrap cooled slices and tuck into a freezer bag. They will stay fresh for up to three months.

Ingredient Substitutions

No ham Use turkey or smoked chicken instead. For a different flavor, try thinly sliced prosciutto or even veggie sausage. Dairy free mozzarella melts nicely if you are vegan. For gluten free use a favorite gluten free pizza crust recipe or a cauliflower crust for an extra serving of veggies.

Serving Suggestions

Serve Hawaiian pizza piping hot from the oven with a crisp green salad drizzled with vinaigrette. For a Hawaiian themed meal, add grilled pineapple skewers or a bowl of crunchy coleslaw. Individual mini pizzas are a fun option for parties where everyone can pick their favorite toppings. Garlic dipping sauce or ranch on the side takes every bite to another level.

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Cultural and Historical Context

Hawaiian pizza is actually the creation of a Canadian chef in the nineteen sixties who first put pineapple on pizza as a clever twist on classic ham pies. The sweet and savory combination quickly caught on and for decades it has divided pizza lovers everywhere. Whether or not you grew up eating it, this flavor pairing is now beloved across generations and continents.

Frequently Asked Questions

→ What type of ham works best?

Both cooked ham and Canadian bacon suit this style well. Chop or slice it for easy layering and even heating.

→ Can I use fresh pineapple instead of canned?

Absolutely. Fresh pineapple adds extra juiciness and bright flavor. Just cut it into small chunks to prevent sogginess.

→ How do I get a crispy pizza crust?

Preheating your oven and pizza stone ensures high heat. Cornmeal under the dough adds crunch, and baking on a hot surface helps achieve crispiness.

→ Is it possible to make this with whole wheat dough?

Yes, whole wheat dough layers wonderfully with these toppings and adds a subtle nutty flavor to each bite.

→ How do I store leftovers?

Wrap slices tightly and refrigerate for up to a week. For longer storage, freeze cooled slices in an airtight container up to three months.

→ Can I reheat pizza without drying it out?

Cover with foil and warm in the oven at 350°F for soft, fresh-tasting slices. For a crisp finish, use a hot skillet briefly.