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Classic Hawaiian Pizza

This homemade Hawaiian pizza features a crisp, chewy crust, a tangy-sweet tomato sauce, and the perfect balance of savory ham and juicy pineapple. It's a crowd-pleaser that's surprisingly simple to make from scratch.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 cup pizza sauce or high-quality marinara
  • 8 oz low-moisture mozzarella cheese freshly shredded, not pre-shredded
  • 6 oz deli ham thick-cut, diced into 1/2-inch pieces
  • 1 cup fresh pineapple cut into 1/2-inch chunks, patted dry
  • 1/4 cup cooked bacon crumbled (optional, but recommended)
  • 2 tbsp cornmeal or semolina flour for dusting the peel
  • 1 tbsp extra virgin olive oil for brushing the crust

Equipment

  • Pizza stone or baking steel
  • Pizza peel or rimless baking sheet
  • Large cutting board
  • Cheese grater

Method
 

  1. Preheat your oven and pizza stone to 500°F (260°C) for at least 45 minutes. On a lightly floured surface, gently stretch your room-temperature dough into a 12-inch circle, leaving a slightly thicker border for the crust. Transfer the shaped dough to a cornmeal-dusted pizza peel or inverted baking sheet.
  2. Spread the pizza sauce evenly over the dough, leaving a 1-inch border. Sprinkle the shredded mozzarella cheese evenly over the sauce. Trust me, shredding your own cheese makes a huge difference in melt and texture.
  3. Evenly distribute the diced ham and pineapple chunks over the cheese. If using, sprinkle the crumbled bacon over the top. Tip from me: Pat the pineapple chunks dry with a paper towel to prevent a soggy crust.
  4. Carefully slide the pizza from the peel onto the preheated stone. Bake for 12-15 minutes, rotating halfway through, until the crust is puffed and golden brown and the cheese is bubbly with some browned spots.
  5. Using the peel, remove the pizza from the oven. Immediately brush the outer crust with a little olive oil for shine and flavor. Let it rest for 3-5 minutes on a cutting board before slicing. This allows the cheese to set so your slices hold together perfectly.

Notes

Chef's Tips:
• For a crispier crust, par-bake the dough with just sauce for 3 minutes before adding toppings.
• Avoid overloading the pizza with wet toppings, as this can make the center soggy.
• Serve with a simple side salad dressed with a sharp vinaigrette to cut through the richness.
Food Safety:
• Ensure ham is fully cooked before using as a topping.
• Refrigerate leftovers within 2 hours of baking.