The Cozy Cookbook is here! 
This Hawaiian Pizza recipe is easy to make with homemade pizza dough or store bought! It’s topped with ham, bacon, and pineapple. A classic combination of salty and sweet!
Hawaiian Pizza
Here it is, the world-famous Hawaiian Pizza. It is solely responsible for creating one of the biggest food debates out there. So? What do you think? Does pineapple belong on pizza?
(I think you probably know where I stand on this one, but in case there is any doubt, my answer is absolutely, 100% YES!)
You can’t beat this salty/sweet combination of savory ham and bacon along with juicy pineapple. (And we all know how well melty mozzarella cheese pairs with ham and pineapple, it’s a match made in heaven!)
You can make this with my easy homemade pizza dough recipe, or with store bought dough to make it a 30-minute meal! Don’t miss my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook bacon over low heat until crispy on each side. Crumble and set aside. Spread pizza dough on a 12-inch pizza pan or stone. Poke holes with a fork to prevent bubbling.
Top with pizza sauce and mozzarella cheese.
Top with ham, bacon, and pineapple. Bake for 13 minutes. Brush the crust with melted butter/garlic/Parmesan and bake for 2-3 more minutes. Garnish with red pepper flakes, oregano, and parsley. Slice and serve!
Pro Tips
- Pizza Dough: You can use store-bought refrigerated pizza dough for this recipe for an easy shortcut, or you can make my easy homemade Pizza Dough Recipe!
- Mozzarella: Low Moisture Whole Milk mozzarella shredded from a block is definitely best for this recipe, it melts very well. (Don’t use fresh mozzarella as it’s too wet.) I like using Dragone or Galbani.
- Pizza Sauce: Rao’s makes a great pizza sauce, and I actually like Ragu’s pizza sauce as well. To add a smokey tang: Use 1/2 pizza sauce and 1/2 BBQ sauce on this pizza!
- Ham: Ham or Canadian Bacon are perfect in this recipe. It’s a great way to make use of leftover ham.
- Pineapple: Be sure to pat the pineapple nice and dry on paper towels as they contain a lot of moisture.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pizza freezes well.
To Reheat:
- Place cold pizza on a rimmed baking sheet and cover with foil. (The foil prevents it from drying out.) Try to tent the foil so that it doesn’t stick to the top of the pizza.
- Place on bottom oven rack. Set oven to 275° F. Bake for 25-30 minutes.
- This is a little time consuming, but by far the best way to restore it back to its original consistency.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better.
- Rolling Pin– My preferred tool for rolling out the dough.
- Pizza Stone– Ensures optimal and efficient cooking. (Works well for bread, cookies, and calzones as well!)
- Pizza Cutter– This one takes up little space!
- Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!
Try These Next
-
- Buffalo Chicken Pizza
-
- Chicken Parmesan
-
- Baked Ravioli
-
- Stromboli
-
- Pizza Dip
-
- Minestrone Soup
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Tried This Recipe?
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Hawaiian Pizza
Ingredients
Pizza
- 1 lb. pizza dough, at room temp
- 1/2 cup pizza sauce
- ½ cup sliced or diced cooked ham, (3-4 oz.)
- 8 oz. pineapple chunks, drained
- 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
- ¼ teaspoon garlic powder
To Garnish
- Red Pepper Flakes
- Parsley
- Oregano
Instructions
- Preheat oven to 450° F. Note: If you have a pizza stone, put it in the oven while the oven reheats for more even cooking and a browner, crispier crust.
- Slice each pineapple chunk into 2 thinner slices and place them in between paper towels. They contain a lot of moisture, so we want to absorb the excess juice before adding them to the pizza.
- Spread the dough into an even 12-inch circle. Poke holes in it with a fork to prevent the crust from bubbling up in the oven.
- Top with pizza sauce, then with the mozzarella. Add the ham, pineapple and bacon.
- Bake for 13 minutes and remove from the oven.
- Combine the melted butter, Parmesan cheese, and garlic powder. Brush it over the crust and return it to the oven.
- Bake for 2-3 more minutes, or until the crust begins to brown.
- Sprinkle with red pepper flakes, parsley, and oregano. Slice and serve!
Notes
- Pizza Dough: You can use store-bought refrigerated pizza dough for this recipe for an easy shortcut, or you can make my easy homemade Pizza Dough Recipe!
- Mozzarella: Low Moisture Whole Milk mozzarella shredded from a block is definitely best for this recipe, it melts very well. (Don't use fresh mozzarella as it's too wet.) I like using Dragone or Galbani.
- Pizza Sauce: Rao’s makes a great pizza sauce, and I actually like Ragu’s pizza sauce as well. To add a smokey tang: Use 1/2 pizza sauce and 1/2 BBQ sauce on this pizza!
- Ham: Ham or Canadian Bacon are perfect in this recipe. It's a great way to make use of leftover ham.
- Pineapple: Be sure to pat the pineapple nice and dry on paper towels as they contain a lot of moisture.
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pizza freezes well.
- Place cold pizza on a rimmed baking sheet and cover with foil. (The foil prevents it from drying out.) Try to tent the foil so that it doesn’t stick to the top of the pizza.
- Place on bottom oven rack. Set oven to 275° F. Bake for 25-30 minutes.
- This is a little time consuming, but by far the best way to restore it back to its original consistency.
Nutritional information is an estimate and is per slice. There are 8 slices in this recipe.
Super delicious with bbq sauce! Mic drop! 😃
Wohooo! I’m so happy it was such a success, thanks so much for the great review Leanne!🩷
Just a question….do you use a pizza peel to slide the pizza onto the stone? And if you do, do you use cornmeal on the peel to help it slide off, or maybe parchment paper? I have both the stone and the peel…have had them for several years! but this will be my first time using them tonight, and I’ve read that the dough can stick, so of course I’m worried about that. Whatever, I’ll be starting the dough here soon, and making this pizza. It sounds so good!!
Hi Vicki! I haven’t ever used a peel before, but I know it’s a common practice! I’d love to know what you think when you try the recipe!! ❤️
I LOVE Hawaiian pizza. It IS the salt sweet combo that does it for me. I also like peppers and onions – a more subtle salt/sweet combo. Adding some black olives to bump up the salt is also good with pineapple as are a thin layer of sliced almonds under the sauce – a trick I learned from a pizzeria in Northern Utah that I’ve never seen anywhere else. A little added crunch factor in each bite.
I love ALL the toppings you mentioned! Although I’ve never the almond trick, very interesting! 🙂 I hope you give this recipe a try!
I’ve always enjoyed Hawaiian pizza but this recipe is spiced just right and a better version than I’ve ever had before. I love the bacon and I tried the BBQ and pizza sauce mixture with this one. I wouldn’t have dreamed putting BBQ sauce on pizza before but I made it with my kids and they wanted to try it. It was a hit all around! I’m sure we will eat this version for a while now because it’s new and exciting for our Friday night dinners! I really appreciate all the time you put into these recipes. Thank you!
I’m so happy it was such a success, especially with the kiddos Darla! My husband loves the bbq and pizza sauce mix. Thanks so much for taking the time to leave a comment and review!🩷