Okay, let’s just get this out of the way: pineapple on pizza? YES. Fight me! 😉 But seriously, this isn’t just *any* pineapple pizza. This is my Hawaiian pineapple pizza, the one I perfected after… well, let’s just say *many* attempts that involved dough stuck to the ceiling (don’t ask). It’s the taste of movie nights and cheering up a tough day, pure comfort food in a cheesy, sweet-and-savory package. If you’ve ever doubted the magic of ham and pineapple together on a crispy crust, prepare to be converted. Or at least, prepare to eat a really, really good slice.
Why You’ll Love This Pizza (Besides the Pineapple!)
Why do I bother making this when delivery is a thing? Oh, man. First, the smell when it’s baking? Insane. And it’s just *so* much better than takeout, fresher you know? Plus, it’s surprisingly quick once you get the hang of it.
I make this when I need a win in the kitchen or when the kids are begging for pizza night. It always hits the spot. (Even my sister, the pineapple-on-pizza hater, secretly eats two slices. True story.) It’s also way cheaper than ordering in, which is a big win in my book!
What You’ll Need (The Good Stuff)
Okay, ingredients. Nothing too fancy, promise.
- Pizza Dough: Use your fav store-bought kind (ain’t no shame in that game!) or if you’re feeling ambitious, try this easy recipe I found online – Quick and Easy Pizza Dough from Allrecipes. One ball or pre-made crust should work for one large pizza.
- Pizza Sauce: A good quality jarred marinara is fine, really. Sometimes I just use crushed tomatoes with a pinch of salt and herbs if I’m being lazy. Like, maybe about a cup or two? Enough to cover the base without drowning it.
- Cheese: Mozzarella is non-negotiable for that stretch factor. I usually grab a big block (maybe 8-12 oz?) and shred it myself – melts way better, I think. Maybe throw in a little provolone too for extra flavor? Up to you. A few handfuls, definitely.
- Ham: Diced ham, duh. About 1 cup, give or take. Pro tip: get the good stuff, not the super watery deli ham. Or use Canadian bacon if you’re feeling fancy.
- Pineapple: Canned chunks, drained *really* well. A 13.5 oz can is plenty. This is key, guys. Soggy pizza is a crime. Fresh is great too, but honestly, draining the canned stuff is just easier sometimes.
How to Make This Pineapple-y Masterpiece
Alright, let’s do this thing.
First things first, get that oven HOT. Like, 475°F (245°C) or even 500°F (260°C) if your oven goes there. While it’s heating, put your pizza stone or baking sheet in there too so it gets nice and hot. Seriously, this makes the crust crispy on the bottom.
Now, stretch out your dough. This is the fun part! Or the frustrating part, depending on the dough’s mood. Flour your surface, push form the center, stretch it out. Don’t stress about a perfect circle. Rustic is good! Get it roughly the size you want your pizza to be.
Carefully transfer the dough to your hot stone or baking sheet. Be quick!
Okay, sauce it up. Spoon the sauce over the dough, leaving a little edge form the crust. Don’t go crazy thick, but don’t drown it either.
Cheese goes on next. Pile it on! Enough to cover the sauce. This is where I usually sneak a little handful of shredded cheese for myself. Just a little quality control, you know?
Ham time! Scatter that delicious ham all over. Don’t pile it up too much.
Pineapple! Dot the well-drained chunks around evenly. Try not to clump it up too much, you want pineapple in every bite. Pat it dry again *just* before putting it on if you’re paranoid about sogginess.
Now, the most important step: BAKE IT! It’ll probably take… hmm, maybe 8-15 minutes? Depends on your oven and how thick your crust is. Keep an eye on it. You want the crust golden brown and puffy, and the cheese bubbly and maybe a little browned in spots. It happens fast at that temperature, so seriously, watch it!
Carefully slide it out of the oven (use oven mitts, duh!) and let it cool just a sec before slicing. Burning your mouth on molten cheese is *not* fun. Ask me how I know. Plus, letting it rest helps the cheese settle a bit.
A Few Things I’ve Learned Along the Way (Notes)
So, soggy bottom? That usually means your dough was too wet, your pineapple wasn’t drained enough, or your oven wasn’t hot enough. Or maybe you used too much sauce? Trial and error, my friends. Getting the heat right is key.
Don’t overload the toppings! It’s tempting, I know, but too much stuff equals soggy, sad pizza. Keep it relatively simple.
Preheating your pan or stone is crucial. Seriously. Game changer for a crispy crust.
Mixing It Up (Variations)
Tried adding bacon once. It was… okay. A bit much, maybe? But bacon lovers might dig it. It adds a smokier thing.
Spicy version? A little sprinkle of red pepper flakes on top before baking? Yeah, that’s pretty good. Adds a nice little kick.
Veggie combo? Maybe some onion or bell pepper? I haven’t tried that with the pineapple though, sounds a bit weird to me. I like to keep Hawaiian pizza pretty classic, I guess.
White sauce? Nah. Stick to tomato sauce for Hawaiian, trust me on this. The acidity works with the sweet pineapple.
Tools of the Trade (Equipment)
Pizza stone or steel if you have it, totally worth the investment for that crispy bottom. Seriously, Check out pizza stones on Amazon, they make a difference. But hey, a sturdy baking sheet works just fine! Just preheat it well.
Pizza cutter is handy, obvs. But a big knife works too, just be careful when slicing on your counter or cutting board.
Keeping it Fresh (Storage)
Okay, leftovers. Pop ’em in an airtight container or wrapped well in foil or plastic wrap once it’s completely cooled. Reheats pretty well in a toaster oven or even a skillet on the stove (crisps the bottom!). Reheating: Pop it in the oven or toaster oven ’til its hot and crispy again.
Though honestly, in my house it never lasts more than a day! It’s just too good.
Serving it Up Right
A simple green salad on the side is nice, you know, to feel healthy. Or maybe just more pizza? Yeah, probably just more pizza. Wash it down with a cold soda or iced tea. Pizza night is supposed to be fun, right?
Oops, I Did It Again (Pro Tips)
I once tried putting the pineapple *under* the cheese. Nope. It just steamed and got weirdly soft and kinda watery. Cheese on top locks everything in and lets the pineapple get a little caramelized.
Don’t skip draining the pineapple! Seriously. I know I said it before, but it’s the number one cause of sad, watery pizza. Pat it dry with paper towels!
High heat is your friend. Get that oven screaming hot *before* the pizza goes in. Don’t shortcut the preheating.
Brush the crust edge with a little olive oil or melted butter before baking? Makes it extra golden and yummy. Wish I’d started doing that sooner! Total game changer.
Burning Questions? (FAQ)
Can I use fresh pineapple? Absolutely! Just make sure you dice it small and pat it *really* dry before putting it on the pizza. Grilling it first is even better, but requires extra effort.
What kind of ham is best? Diced smoked ham is my fav. Gives it a nice flavor boost. Pre-cooked ham works, obviously, since you’re just heating it up.
My dough won’t stretch! Ugh, I hate when that happens! Dough can be fussy. Let it rest longer at room temp, like another 10-15 minutes under a clean towel. Sometimes it just needs to chill out and let the gluten relax. Don’t force it!
How much cheese? Is there such a thing as too much cheese?! (Okay, maybe don’t answer that). But seriously, enough to cover the sauce well, plus a little extra for good measure. I usually go for 1.5 – 2 cups shredded.
So there you have it! My guide to making awesome Hawaiian Pineapple Pizza at home. Give it a whirl, and let me know what you think!
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce or marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup diced cooked ham
- 1 cup drained canned pineapple chunks or tidbits
- 1 tablespoon olive oil (optional, for crust)
- Pinch of dried oregano or basil (optional)
Instructions
-
1Preheat your oven to 450°F (230°C). If using a pizza stone or steel, place it in the oven while preheating.
-
2On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape (about 12-14 inches in diameter).
-
3Carefully transfer the dough to a pizza peel dusted with cornmeal or onto a baking sheet lined with parchment paper.
-
4Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with about half of the mozzarella cheese.
-
5Distribute the diced ham and drained pineapple chunks over the sauce and cheese. Top with the remaining mozzarella cheese.
-
6If desired, brush the crust with a little olive oil and sprinkle with dried herbs. Carefully slide the pizza onto the preheated pizza stone/steel or place the baking sheet in the oven.
-
7Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!