Recipe

Hawaiian Pizza

Crispy-edged crust, tangy sauce, melty mozzarella, smoky ham, and browned pineapple for that sweet-savory balance that keeps you reaching for one more slice.

By Matt Campbell

•

4.8

A freshly baked Hawaiian pizza on a wooden board with bubbling mozzarella, browned ham, and browned pineapple chunks in a warm home kitchen

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Hawaiian pizza has a talent for starting arguments and ending them the same way: with an empty pizza box. When it is done right, it is not “sweet pizza.” It is sweet-savory balance, like a bite of smoky ham followed by a little pop of pineapple that tastes toasty and intentional, not syrupy.

This version is built for home kitchens: store-bought dough friendly, a quick sauce that does not taste flat, and one key move that changes everything. We dry and brown the pineapple before it ever hits the oven, so your crust stays crisp and your toppings taste like you meant it.

Bowls of pizza dough, shredded mozzarella, diced ham, pineapple chunks, tomato sauce, and dried oregano arranged on a clean kitchen counter with warm natural light

Why It Works

Crisp, not soggy: Preheating a stone or steel and drying the pineapple helps the crust stay snappy.
Balanced flavor: Tangy sauce, salty ham, and browned pineapple keep the sweetness in check.
Weeknight doable: Simple steps, flexible dough options, and a fast bake.
Customizable: Add jalapeño for heat, swap in bacon, or use smoked mozzarella for extra depth.

Pairs Well With

Storage Tips

Refrigerate (best quality): Cool slices completely, then store in an airtight container for up to 4 days. For food safety and texture, get leftovers into the fridge within about 2 hours. I like to layer parchment between slices so the cheese does not glue everything together.

Freeze (best quality): Wrap slices individually in foil, then place in a freezer bag. Freeze up to 2 months.

Reheat (best methods):

Skillet: Medium heat, slice in the pan, cover 2 to 4 minutes. If you want extra crisp, uncover for the last minute.
Oven: 375°F for 8 to 12 minutes on a sheet pan or directly on the rack.
Air fryer: 350°F for 3 to 5 minutes. Watch closely, pineapple edges can darken fast.

Hawaiian pizza slices stacked with parchment paper inside a glass food storage container on a kitchen counter

Common Questions

Do I have to cook the pineapple first?

You do not have to, but it is the difference between “juicy and watery” and “toasty with browned edges.” Browning the pineapple drives off extra moisture and adds a roasty flavor, so your crust stays crisp. If your pineapple is packed in juice, drain it well. If it is fresh, pat it dry either way.

Fresh pineapple or canned?

Both work. Fresh gives you brighter flavor and firmer texture. Canned is convenient, just make sure it is well-drained and patted dry. Avoid pineapple in heavy syrup if you can. Whichever you use, cut it into bite-size chunks (about 1/2-inch) so you do not get big wet pockets.

What kind of ham is best?

I like a smoky deli ham cut about 1/4-inch thick and diced. Canadian bacon works too. It is usually pre-cooked and thinner, so do not be shy about folding or layering it a bit so it does not dry out.

How do I keep the crust from getting soggy?

Use less sauce than you think you need.
Preheat your stone or steel for at least 30 minutes.
Dry the pineapple and keep toppings reasonable.
If using a sheet pan, bake it on the lower rack for better bottom heat, and consider a quick par-bake (see below).

Can I make this on a sheet pan?

Yes. Stretch the dough into a lightly oiled sheet pan (no need to preheat the pan), let it relax for 10 minutes if it springs back, then top and bake. If your sheet-pan pizzas tend to get soft in the center, par-bake the plain dough 2 to 3 minutes before saucing and topping. You might need an extra 2 to 4 minutes in the oven compared to a stone or steel.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Pizza stone or baking steel (recommended) or a sturdy sheet pan
Pizza peel or an upside-down sheet pan for launching
Large skillet (for pineapple)
Cutting board and knife
Measuring spoons
Paper towels

I used to be in the “pineapple is suspicious” camp. Then I ate a slice where the pineapple had browned edges, the ham was smoky, and the sauce had enough zip to keep everything from tasting like dessert. That was the day I stopped arguing and started cooking it.

Now it is one of my favorite chaos-friendly dinners because it feels playful, but the technique is real. Dry the pineapple. Get the oven screaming hot. Taste the sauce. Suddenly Hawaiian pizza is not a joke, it is a solid plan.

A home cook's hands sprinkling shredded mozzarella over stretched pizza dough on a floured wooden peel in a warm kitchen

Hawaiian Pizza

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 1 large pizza (about 8 slices)

Ingredients

1 ball pizza dough (about 12 to 16 ounces), store-bought or homemade
1/2 cup pizza sauce (or quick sauce below)
1 1/2 cups shredded low-moisture mozzarella (about 6 ounces)
3/4 to 1 cup diced ham (about 4 to 5 ounces)
3/4 cup pineapple chunks (about 1/2-inch pieces), very well drained and patted dry
1 to 2 tablespoons finely sliced red onion (optional)
1 teaspoon olive oil (for the skillet)
Pinch dried oregano
Pinch red pepper flakes (optional)
Cornmeal or flour for stretching and launching

Quick Tangy Pizza Sauce (optional)

1/2 cup crushed tomatoes or plain tomato sauce
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar or honey
1 teaspoon red wine vinegar (my secret weapon for brightness)

Pizza dough, shredded mozzarella, diced ham, pineapple chunks on paper towels, and a bowl of pizza sauce arranged on a kitchen counter ready for topping

Instructions

Warm the dough (quick tip): If you have time, let your dough sit at room temperature for 45 to 60 minutes. It stretches easier and fights you less.
Heat the oven: Place a pizza stone or baking steel on the middle rack and preheat to 500°F (or as hot as your oven comfortably goes) for 30 minutes. If using a sheet pan, preheat the oven fully. Lightly oil the pan (no need to preheat the empty pan).
Make the quick sauce (optional): In a bowl, stir together crushed tomatoes, garlic, olive oil, oregano, salt, sugar, and red wine vinegar. Taste it. You want it a little punchy because cheese and dough will mellow it out.
Dry and brown the pineapple: Pat pineapple very dry with paper towels. Heat a skillet over medium-high heat with 1 teaspoon olive oil. Add pineapple in a single layer and cook 2 to 4 minutes, tossing once or twice, until you get browned edges. Transfer to a plate to cool.
Stretch the dough: On a lightly floured surface, stretch dough into a 12 to 14-inch round. If it keeps shrinking, let it rest 10 minutes and try again. Transfer to a floured peel or an upside-down sheet pan.
Sheet-pan option: Press the dough into the oiled pan. If it springs back, let it rest 10 minutes, then continue pressing it out.
Optional par-bake (sheet pan): If you struggle with a soft center, bake the plain dough 2 to 3 minutes before topping.
Top it: Spread on 1/2 cup sauce in a thin layer, leaving a 1-inch border. Add mozzarella, then ham, then pineapple. Sprinkle oregano and red pepper flakes if using. Keep toppings moderate so the center bakes through.
Bake: Slide pizza onto the hot stone or steel. Bake 9 to 12 minutes until the crust is deeply browned at the edges and the cheese is bubbling with golden spots. Carefully lift the edge with tongs or a spatula to check the bottom. You want it browned and crisp, not pale.
If using a sheet pan, bake 12 to 15 minutes (lower rack helps).
Rest, slice, eat: Let the pizza rest for 2 minutes so the cheese sets slightly, then slice. If you want to be extra, finish with a tiny pinch of salt over the pineapple. It wakes everything up.

Nutrition information is estimated.

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Hawaiian Pizza

Why It Works

Pairs Well With

Recommended

Thin Crust Pizza Dough

Ooni Pizza Dough

Planet Pizza

Gluten-Free Pizza Base

Storage Tips

Common Questions

Common Questions

Do I have to cook the pineapple first?

Fresh pineapple or canned?

What kind of ham is best?

How do I keep the crust from getting soggy?

Can I make this on a sheet pan?

Hawaiian Pizza

Ingredients

Quick Tangy Pizza Sauce (optional)

Instructions