Hawaiian Pizza With Pineapple and Ham

Name: Classic Hawaiian Pizza With Ham And Pineapple
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 1 large 14-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes; 1 tablespoon all-purpose flour, for dusting the counter; 1 tablespoon fine cornmeal or semolina, for dusting the pizza peel or baking sheet; 1 teaspoon extra-virgin olive oil, for brushing the crust edge; 1/2 cup crushed tomatoes or tomato passata; 1 teaspoon extra-virgin olive oil; 1 small garlic clove, finely grated or minced, about 1/2 teaspoon; 1/4 teaspoon dried oregano; 1/4 teaspoon kosher salt; 1/8 teaspoon granulated sugar; 1 pinch freshly ground black pepper, about 1/16 teaspoon; 6 ounces low-moisture whole-milk mozzarella, shredded, about 1 1/2 cups; 4 ounces Canadian bacon or thick-cut ham, cut into 1-inch pieces; 1 cup pineapple chunks, drained very well and patted dry, cut into 3/4-inch pieces if large; 1/4 teaspoon red pepper flakes, optional, for serving

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 14-inch pizza, 4 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes, including 30 minutes for dough warming and oven preheating

Quick Ingredients

1 pound pizza dough, rested at room temperature for 30 minutes
1/2 cup crushed tomatoes
2 teaspoons extra-virgin olive oil, divided
1 small garlic clove, finely grated
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon granulated sugar
6 ounces low-moisture whole-milk mozzarella, shredded, about 1 1/2 cups
4 ounces Canadian bacon or thick-cut ham, cut into 1-inch pieces
1 cup pineapple chunks, drained very well and patted dry
1 tablespoon all-purpose flour, for shaping
1 tablespoon fine cornmeal or semolina, for the peel or pan

Do This

1. Put a pizza stone, pizza steel, or inverted baking sheet on the middle rack and preheat the oven to 500°F for 30 minutes.
2. Stir together crushed tomatoes, 1 teaspoon olive oil, garlic, oregano, salt, and sugar for a quick sauce.
3. Pat the pineapple completely dry, then lightly brown the ham or Canadian bacon in a hot skillet for 2 to 3 minutes.
4. Stretch the dough into a 14-inch round on a floured surface and transfer it to parchment or a cornmeal-dusted peel.
5. Spread on the sauce, add mozzarella, then scatter the ham and pineapple evenly over the top.
6. Brush the crust edge with the remaining 1 teaspoon olive oil and bake at 500°F for 10 to 12 minutes, until the crust is browned and the toppings have caramelized edges.
7. Rest for 3 minutes, then slice into 8 pieces and serve hot.

Why You’ll Love This Recipe

Classic sweet-savory balance: Juicy pineapple, salty ham, tangy tomato sauce, and creamy mozzarella hit all the right notes.
Crisp, browned edges: A hot oven and a quick pre-sear on the ham help create those caramelized, savory edges that make Hawaiian pizza so good.
Weeknight-friendly: Store-bought dough keeps it easy, while the homemade quick sauce makes it taste fresh.
Easy to customize: Keep it classic, make it spicy, or add extra smoky flavor with bacon or smoked ham.

Grocery List

Produce: 1 cup pineapple chunks, fresh or canned in juice; 1 small garlic clove
Dairy: 6 ounces low-moisture whole-milk mozzarella cheese
Meat: 4 ounces Canadian bacon or thick-cut ham
Bakery or Refrigerated: 1 pound pizza dough
Pantry: Crushed tomatoes, extra-virgin olive oil, dried oregano, kosher salt, granulated sugar, all-purpose flour, fine cornmeal or semolina, optional red pepper flakes

Full Ingredients

Pizza Dough and Pan Prep

1 pound pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
1 tablespoon all-purpose flour, for dusting the counter
1 tablespoon fine cornmeal or semolina, for dusting the pizza peel or baking sheet
1 teaspoon extra-virgin olive oil, for brushing the crust edge

Quick Tomato Sauce

1/2 cup crushed tomatoes or tomato passata
1 teaspoon extra-virgin olive oil
1 small garlic clove, finely grated or minced, about 1/2 teaspoon
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon granulated sugar
1 pinch freshly ground black pepper, about 1/16 teaspoon

Toppings

6 ounces low-moisture whole-milk mozzarella, shredded, about 1 1/2 cups
4 ounces Canadian bacon or thick-cut ham, cut into 1-inch pieces
1 cup pineapple chunks, drained very well and patted dry, cut into 3/4-inch pieces if large
1/4 teaspoon red pepper flakes, optional, for serving

Hawaiian Pizza With Pineapple and Ham – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Place a pizza stone, pizza steel, or inverted heavy baking sheet on the middle rack of the oven. Preheat to 500°F for 30 minutes. This long preheat is important because a very hot surface helps the crust puff, brown, and crisp before the pineapple can make the pizza soggy. While the oven heats, place the pizza dough on the counter, cover it loosely, and let it rest at room temperature for 30 minutes.

Step 2: Make the quick tomato sauce

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 teaspoon olive oil, the grated garlic, dried oregano, kosher salt, sugar, and black pepper. The sauce should taste bright, lightly garlicky, and a little salty because it will be spread thinly over the dough. Set it aside while you prepare the toppings.

Step 3: Dry the pineapple and brown the ham

Drain the pineapple very well, then spread it on a clean plate or cutting board and pat it dry with paper towels. Removing extra moisture is one of the best ways to keep Hawaiian pizza from turning watery. Heat a dry skillet over medium-high heat for 1 minute, then add the Canadian bacon or ham pieces in a single layer. Cook for 2 to 3 minutes, stirring once or twice, just until the edges begin to brown. Transfer the meat to a plate and let it cool for a few minutes.

Step 4: Shape the pizza dough

Lightly dust a clean counter with 1 tablespoon flour. Place the dough on the flour and gently press it into a wide disk, leaving a slightly thicker rim around the edge. Stretch the dough into a 14-inch round, using your hands to lift and rotate it as needed. If the dough springs back, let it rest for 5 minutes, then continue stretching. Transfer the dough to a sheet of parchment paper or to a pizza peel dusted with 1 tablespoon cornmeal or semolina.

Step 5: Add the sauce, cheese, pineapple, and ham

Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge. Sprinkle the shredded mozzarella over the sauce. Scatter the browned ham or Canadian bacon and the well-dried pineapple chunks evenly over the cheese. Try not to pile the toppings too thickly in the center; even spacing helps the crust bake properly and gives the pineapple and meat room to caramelize.

Step 6: Bake until browned and bubbly

Brush the exposed crust edge with the remaining 1 teaspoon olive oil. Carefully slide the pizza, still on the parchment if using, onto the hot pizza stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating the pizza after 6 minutes if your oven has hot spots. The pizza is done when the crust is deeply golden in spots, the cheese is fully melted, and the pineapple and ham have lightly caramelized edges.

Step 7: Rest, slice, and serve

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better. Cut into 8 slices. If you like a little heat to balance the sweetness, sprinkle with 1/4 teaspoon red pepper flakes just before serving.

Pro Tips

Dry the pineapple thoroughly: Whether you use fresh or canned pineapple, pat it dry before topping the pizza. Extra juice can soften the crust and dilute the sauce.
Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can make the center of the pizza wet. Low-moisture whole-milk mozzarella melts beautifully and browns better.
Do not skip the hot oven preheat: A 500°F oven and a fully heated stone, steel, or baking sheet give you the crispest home-oven crust.
Pre-brown the ham: This small step adds savory flavor and helps create caramelized edges instead of soft, steamed meat.
Keep the toppings balanced: Hawaiian pizza is best when every slice has pineapple and ham, but not so much that the dough is weighed down.

Variations

Spicy Hawaiian Pizza: Add 1 thinly sliced jalapeño before baking, or finish the baked pizza with 1/4 teaspoon red pepper flakes.
Smoky Bacon Hawaiian: Replace 2 ounces of the ham with 2 cooked bacon strips, chopped into 1-inch pieces.
BBQ Hawaiian Pizza: Replace 1/4 cup of the tomato sauce with 1/4 cup barbecue sauce for a sweeter, smokier version.

Storage & Make-Ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 375°F oven for 6 to 8 minutes, or warm them in a dry skillet over medium-low heat for 4 to 5 minutes until the crust crisps again. To freeze, wrap cooled slices individually and freeze for up to 2 months; reheat from frozen at 400°F for 10 to 12 minutes. For make-ahead prep, mix the sauce up to 4 days in advance, shred the cheese up to 3 days in advance, and cut and dry the pineapple up to 1 day in advance. Keep everything refrigerated until you are ready to assemble the pizza.

Nutrition (per serving)