Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple can be even better, but make sure to slice it thin and pat very dry. Fresh pineapple tends to have higher moisture, so the drying step is crucial to avoid a soggy crust.

What’s the best cheese to use for this pizza?

Low moisture, whole milk mozzarella is the way to go because it melts evenly without releasing too much water. Avoid fresh mozzarella unless you make sure it’s very well drained, as it can make the pizza watery.

Can I make the dough ahead of time?

Definitely! You can prepare your pizza dough up to 24 hours ahead and keep it refrigerated, just bring it to room temperature before shaping. Store-bought dough also works great for saving time, especially if you’re short on time.

Hawaiian Pizza with Pineapple and Ham – Sweet & Savory Delight

Description

A classic Hawaiian pizza featuring a crispy crust, tangy pizza sauce, melted mozzarella, savory ham, sweet pineapple, and crispy bacon, finished with a garlic butter Parmesan crust and garnished with herbs and red pepper flakes.

Ingredients

Scale

Pizza

1 lb. pizza dough, at room temp
1/2 cup pizza sauce
1/2 cup sliced or diced cooked ham (3-4 oz.)
8 oz. pineapple chunks, drained and sliced into thinner pieces
4 strips bacon, cooked and crumbled
2 cups mozzarella cheese, whole milk/low moisture

Garlic Butter Parmesan Crust

1 tablespoon melted butter
1 teaspoon Parmesan cheese, grated
1/4 teaspoon garlic powder

To Garnish

Red pepper flakes
Parsley
Oregano

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Instructions

Preheat the oven: Preheat your oven to 450 degrees Fahrenheit. If using a pizza stone, place it in the oven to heat up for a crispier crust.
Prepare pineapple: Slice each pineapple chunk into two thinner pieces and place them between paper towels to absorb excess moisture.
Shape the dough: Stretch or roll the pizza dough into an even 12-inch circle. Use a fork to poke holes in the dough to prevent bubbles while baking.
Add toppings: Spread the pizza sauce evenly over the dough. Sprinkle the mozzarella cheese on top, then add the ham, pineapple slices, and crumbled bacon evenly over the pizza.
Bake the pizza: Place the pizza in the oven (on the stone if using) and bake for 13 minutes until the cheese is melted and the crust starts to brown.
Brush garlic butter crust: Mix together melted butter, grated Parmesan cheese, and garlic powder. Brush this mixture over the edges of the crust, then return the pizza to the oven.
Final bake: Bake for an additional 3 minutes, or until the crust is golden brown and crisp.
Garnish and serve: Remove the pizza from the oven and sprinkle with red pepper flakes, parsley, and oregano. Slice into 8 pieces and serve immediately.

Notes

You can use store-bought refrigerated pizza dough or homemade dough for this recipe.
Use low moisture whole milk mozzarella for best melting results; avoid fresh mozzarella as it is too wet.
For a smoky flavor, mix half pizza sauce and half BBQ sauce.
Ham or Canadian bacon works great; leftovers can be used efficiently.
Drying pineapple slices well is key to preventing a soggy crust.
Store leftover pizza in an airtight container refrigerated up to 3 days or frozen up to 3 months.
To reheat, cover pizza with foil and bake at 275 degrees Fahrenheit for 25-30 minutes to restore texture.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 35 mg