Hawaiian Pizza

4.90 from 49 votes
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Hawaiian pizza is the perfect combination of sweet and savory flavors loaded on top of a crispy crust. Delicious melty mozzarella cheese locks in layers of salty bacon and juicy pineapple pieces in each slice.

Hawaiian pizza cut into eight slices

Adding pineapple to pizza, are you a fan? The answers can be polarizing. For those that have embraced it like me, Hawaiian Pizza tends to be an acceptable option when ordering or making a pie. Salty slices of Canadian bacon is the perfect complement to sweet and tangy pineapple. Plus, a little bit of smokey bacon takes each bite to the next level.

For this recipe, you have a few options for preparation. It comes down to your availability and whether you need a quick meal or have the time to make the components from scratch. Either way, this pizza is like a trip to the islands and a luau for your taste buds.

Compilation of four photos showing how to make a pizza

Although the name might suggest Polynesian origins, Hawaiian pizza has Canadian beginnings. In the 60s, you could find delicious ham and pineapple topped pies at Satellite Restaurant in Chatham, Ontario. The cook, Sam Panopoulos, had the fruit on hand and wanted to introduce more diverse flavors on traditional menu items to customers. We’re so glad he did. [Source]

Pizza dough options

If you haven’t tried making pizza from scratch yet, now’s the time. I’ve been obsessed with making my homemade pizza dough recipe, and you’ll be surprised how easy it is! Just flour, salt, yeast, water, and olive oil. It just takes about an hour to prepare from start to finish to let the dough ferment.

Alternatively, you can make the dough several days in advance as the flavor gets even more complex tasting. Cut the recipe in half for one pizza or make the entire recipe for two. However, a pound of fresh store-bought works well for a faster meal option. You can find them in the refrigerator section at most grocery stores.

Person placing pineapple chunks on a pizza with pieces of Canadian bacon

Hawaiian pizza toppings

I like to make a simple marinara sauce which doubles as an excellent pizza sauce. Shredded mozzarella cheese gives the best melt-ability to lock all of the pizza toppings together. If you’ve got fresh pineapple, cut it into bite-sized chunks, about ½-inch in size.

I use two types of bacon for this recipe, round slices of lean Canadian bacon and crispy strips of bacon chopped into small pieces. This gives a nice deeper cured flavor with smokey notes. You can roast the raw bacon in the oven or pan-fry a smaller batch until crunchy.

Small chopped pieces of bacon on top of a pizza

How to make Hawaiian pizza

Preheating the oven to a blazing hot 500ºF (260ºC) ensures super crisp bottom crust, a golden surface, and perfectly melted cheese. I like to grease the baking sheet with oil and a little bit of cornmeal for extra crunch. Shape the pizza dough into a circle, and then I find it easier to press it out into a larger round once on the sheet.

Evenly spread the pizza sauce, cheese, Canadian bacon, pineapple, and chopped bacon on top. Bake on the lowest part of the oven until the pie is golden brown, and cheese hot and bubbling. Slice and devour right away!

More pizza recipes to enjoy

Close up of a slice of Hawaiian pizza on a cutting board

Preventing a soggy crust

The biggest challenge and hesitation for adding pineapple on pizza is that the extra juices can cause a soggy or pale crust. To prevent this, make sure that the oven is very hot to help evaporate the excess moisture quickly. In addition, make sure to drain the juices really well, especially from canned pineapple. The presence of moisture causes steaming instead of browning.

Hawaiian Pizza

Hawaiian pizza is the perfect combination of sweet and savory flavors with salty bacon and juicy pineapple loaded on top of a crispy crust.
4.90 from 49 votes
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Servings 8 slices
Course Entree
Cuisine American

Ingredients 
 

  • 1 pound pizza dough, or homemade dough
  • olive oil, for greasing baking sheet and brushing
  • cornmeal, for sprinkling baking sheet (optional)
  • ½ cup pizza sauce, or homemade marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 4 ounces Canadian bacon, about 4 to 5 slices
  • ½ cup diced pineapple, 100g, 3 ½ ounces, fresh or canned
  • ¼ cup chopped bacon, cooked, ¼-inch dice, about 4 slices
  • oregano, fresh or dried, for sprinkling (optional)

Instructions 

  • Set the oven rack to the lower position. Preheat to 500ºF (260ºC).
  • Allow the pizza dough to sit at room temperature for 30 minutes.
  • Lightly brush a large baking sheet with olive oil. Evenly sprinkle cornmeal on the pan if desired.
  • On a lightly floured surface, stretch and shape the dough into a 10-inch circle.
  • Transfer dough to the baking sheet. Use fingers to press into a 12-inch circle. Leave the edges slightly thicker, about ½-inch tall and wide.
  • Brush some olive oil on the edges of the dough to make the crust crispier when baked.
  • Spread the sauce on top, followed by the cheese, ham, pineapple, and bacon. Sprinkle the oregano on top.
  • Bake the pizza on the lowest oven rack until the crust is golden brown, and the cheese is melted and bubbly, about 10 to 12 minutes.
  • Slice and serve pizza immediately when still hot.

Equipment

Notes

  • If using my homemade pizza dough recipe, it makes enough for 2 pies. You can double the topping ingredients, or use ½ of the recipe and save the other dough for later.

Nutrition Facts

Serves: 8 slices
Calories 216kcal (11%)Carbohydrates 31g (10%)Protein 11g (22%)Fat 6g (9%)Saturated Fat 3g (15%)Cholesterol 18mg (6%)Sodium 706mg (29%)Potassium 128mg (4%)Fiber 1g (4%)Sugar 6g (7%)Vitamin A 168IU (3%)Vitamin C 2mg (2%)Calcium 75mg (8%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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9 Comments Leave a comment or review

  1. rachel says

    Hi Jessie Hey! Thank so much for the Hawaiian Pizza You know what! I’m not gonna queue for expensive pizza anymore Can’t wait to make my own

  2. Armando Mares says

    I also suggest placing the pineapple in the broiler to carameliza the sweet juices for a better tasting pizza and also prevent soggy crust