Hawaiian Pizza Recipe (Ham and Pineapple Pizza)
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Hawaiian pizza is a sweet and savory pizza made with smoky ham, pineapple, and topped with bacon. In this recipe, I’ve figured out just how to get the best ham to pineapple ratio, and how to keep your pizza from getting soggy!
I recently got back from a trip to Hawaii, and one of our favorite meals was Hawaiian pizza. It may have been created in Canada (Maine’s neighbor), but it’s loved all over the U.S.
After we got home, I had to recreate it. I tested a few versions and made small changes that make a big difference.
I add bacon for a little smoky flavor and crunch, use a blend of cheeses for better melt and flavor (something I learned working in a pizza restaurant), and keep the toppings balanced so the crust stays crisp, not soggy. The combo of salty pork and sweet pineapple is a little taste of Hawaii right here in my Maine kitchen, and it’ll have to do until I make it back.
What Is On A Hawaiian Pizza?
Here are the toppings and ingredients you’ll need and the toppings for a really great Hawaiian pizza. Full amounts and instructions can be found on the recipe card!
Hawaiian Pizza Toppings
- Cooked Ham: You can use cubed ham steaks, sliced deli ham (sandwich ham), or Canadian bacon for this recipe. My favorite “flavor” would be smoked or Black Forest ham. I like a really savory ham to offset the pineapple. Pro tip: Hawaiian pizza is a great way to use leftover baked ham from Easter.
- Pineapple: Fresh, frozen, or canned pineapple works in this recipe. I prefer already cut-up fresh pineapple from the produce section. I cut the pineapple into small pieces so that I can distribute it evenly around the pizza, and so the large chunks won’t fall off while I’m eating it. The pineapple needs to be drained and patted dry really well before using. If you’re using frozen pineapple, thaw it first, then pat it dry.
- Bacon: This is an optional ingredient, but I like the crunch and extra flavor it adds to Hawaiian pizza. The pizza we had in Maui didn’t have bacon on it, but when I made it at home, I felt it needed it to really highlight the ham.
- Marinara Sauce: Use a simple tomato sauce, nothing chunky or overly bold. The sauce is just there to keep the crust from drying out, and a mild flavor won’t compete with the ham and pineapple.
- Pizza Cheese: I like a combination of whole milk mozzarella and extra sharp cheddar cheese. The cheddar adds flavor while the mozzarella melts really nicely.
Homemade Pizza Dough
If you have the time, I highly recommend using my homemade pizza dough. This recipe makes enough for two pizza crusts, so just use half of the dough now and freeze the other for a future Hawaiian pizza.
If you don’t want to make your own pizza dough, these are great substitutions:
- Store-bought dough works great for a quick shortcut.
- My cauliflower pizza crust is a great gluten-free option, and a nice way to incorporate extra veggies.
- Naan bread (like I use in my BBQ Chicken Naan Pizza) makes an easy, personal-sized version.
Tip: If the pizza dough is freshly made or cold from coming out of the fridge, let it rest for 30 minutes on the counter before stretching and shaping. This is a great time to chop up your ham and pineapple toppings.
Variations
Once you’ve made this once, it’s easy to switch things up.
- Add sliced bell peppers, (Maui) red onions, or jalapeños for extra flavor
- Swap the tomato sauce for BBQ sauce (my blueberry BBQ sauce is especially good here)
- Swap the ham for rotisserie chicken, pepperoni, sausage, bbq pulled pork, or use all bacon.
How to Keep Hawaiian Pizza from Getting Soggy
This is the biggest issue people run into with pineapple pizza, and the reason a lot of people think they don’t like it. The good news is that it’s completely avoidable.
Here’s exactly how to get a crisp, no soggy crust every time:
- Cut the pineapple into small pieces (about ½-inch). Smaller pieces distribute evenly, won’t make the pizza soggy, and will stay in place when you slice up the pizza later.
- Don’t overload the toppings. Too much pineapple or ham will weigh the pizza down and trap moisture. I use 1 cup of ham and 2/3 cup to 3/4 cup of diced pineapple. Only add as much pineapple to get in between the ham pieces.
- Drain and dry the pineapple really well. Even if it looks dry, pat it with paper towels. Extra moisture is the number one cause of a soggy crust.
- Bake at a high temperature. A hot oven helps the crust cook quickly and stay crisp instead of soft in the center.
How Long to Bake Hawaiian Pizza
The bake time for a Hawaiian pizza depends on how you’re cooking it, but the goal is always the same: a golden crust and bubbly cheese.
Sheet Pan Pizza Method
- Lightly oil a 14″ round baking sheet or quarter sheet pan. Preheat the oven to 450°F.
- Cook for 15–20 minutes
A sheet pan pizza is the easiest option and works great for weeknights or when you’re using store-bought dough. Bake until the crust is lightly browned and the cheese is melted and golden.
Pizza Stone or Steel
- Preheat oven to 500°F with the pizza stone or pizza steel inside.
- Bake directly on the stone for 10–15 minutes.
This method gives you a crispier, more classic pizza texture. Slide the pizza onto the hot stone using a pizza peel and bake until the crust is golden and the cheese is bubbly.
Tips for the Best Hawaiian Pizza
- Cut the pineapple into small, even pieces and pat dry before using.
- Avoid adding too many toppings and go light on the tomato sauce to keep the crust from getting soggy.
- Let the pizza rest for 5 minutes before slicing
FAQs
Absolutely, yes, it does. When it’s done right, pineapple on pizza adds a light sweetness that goes really well with salty + savory toppings like pepperoni, ham, and bacon.
I like a combination of cheeses: Whole Milk Mozzarella for melting and sharp cheddar for extra flavor.
Go for something with a little smokiness.
Black Forest ham is a great option, and thick-cut ham steak works really well if you want heartier bites. I like chunkier pieces of ham, plus bacon for extra smoky flavor and a little crunch. You can definitely use deli or sliced sandwich ham. Hawaiian pizzas are also a great way to use leftover spiral ham from the holidays.
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Ham and Pineapple Pizza (Hawaiian Pizza Recipe)
Ingredients
- 1/2 homemade pizza dough or 16 ounces refrigerated pizza dough
- 1/2 cup of marinara sauce
- 1 cup of diced smoked ham steak or sliced sandwich ham chopped into bite sized pieces.
- 5 oz (3/4 cup) of fresh pineapple diced small (see notes)
- 1 1/2 cups of shredded mozzarella
- 1/2 cup of extra sharp cheddar cheese
- 4 slices of cooked bacon, crumbled
Instructions
- Allow cold pizza dough to sit at room temperature for 30 minutes before stretching.
- Lightly oil a round baking sheet and stretch the pizza dough into a circle 12-14", depending on how thin you like your pizza.
- Spread the sauce on the dough and top with the cheese, then sprinkle on the ham. Distribute the pineapple over the top. Don't overload the toppings with pineapple, or else the pizza will be soggy. Use just enough to get between all the ham pieces. Top with the crumbled bacon.
- For a sheet pan pizza: Bake in a preheated 450℉ oven for 15-20 minutes, until the crust is browned and the cheese is golden and delicious.
- For a pizza stone/steel: Preheat your oven to 500°F with the pizza stone inside. Stretch the dough into a 12-inch circle. Sprinkle cornmeal on a pizza peel, then place the dough on top. Add the sauce, cheese, ham, pineapple, and bacon. Carefully use the pizza peel to slide the pizza onto the hot stone. Bake for 10–15 minutes, until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and let it sit for 5 minutes before slicing. Enjoy!
Video
Notes
- Dice any big chunks of pineapple into 1/2″ pieces. This allows you to distribute the pineapple generously and keeps the pineapple chunks from falling off when sliced.
- Canned Pineapple: One 8-oz can of pineapple chunks will be enough to top the pizza. Dice it small and drain it well. Pat dry with a paper towel before topping the pizza.
- Frozen Pineapple: Thaw the pineapple, dice smaller if necessary and pat dry with a paper towel before using.
