Classic Hawaiian Pizza combines pizza sauce, cheese, cooked ham, and pineapple. This crowd-pleasing pizza recipe starts with my homemade pizza crust and is finished with a sprinkle of crispy bacon. It’s salty, sweet, cheesy, and undeniably delicious!
Hawaiian pizza is underrated. Combining pineapple, cheese, and ham, Hawaiian pizza is sweet, salty, and cheesy all in 1 bite. It’s just the BEST pizza variety! We’re using my homemade pizza crust and adding bacon on top. Bacon isn’t a traditional Hawaiian pizza topping, but everything goes with bacon… right?
Homemade Pizza Dough
Let’s talk homemade pizza crust. I’ve been making this pizza dough every week for the past several years. There’s a reason why I keep going back to it:
- The recipe is perfect for bread beginners
- Only 6 ingredients required
- Most of the time is hands-off
- Crisp edges & fluffy interior
- So, so flavorful.
It’s the best homemade pizza crust. I always use Red Star Platinum in my pizza dough because I have the best results. The Platinum line is fantastic; its careful formula strengthens your dough and makes making working with yeast simple.
Homemade Pizza Dough Video Tutorial
This homemade pizza dough freezes well, thaws easily, and puffs up beautifully when baked. It’s a thick-style crust recipe that can hold an impressive amount of toppings. If you have a “more is better” attitude about pizza toppings, this homemade pizza crust is for you!
Hawaiian Pizza Toppings
Use fresh or canned pineapple chunks. For the ham, you can use either ham or Canadian bacon. The two are similar in taste and texture, but Canadian bacon is a little leaner. I usually use Canadian bacon. Cooked bacon crumbles are optional, but they add awesome flavor and crunch. You can also add sliced onions too.
Another lesson for you: Hawaiian pizza is not actually Hawaiian; it originated in Canada.
It’s time to shake up your pizza nights with a sweet twist!
More Homemade Pizza Recipes
- BBQ Chicken Pizza
- Chicago Deep Dish Style Pizza
- Pesto Pizza
- Homemade Extra Cheese Pizza
- Spinach Artichoke White Cheese Pizza
- Prep Time: 2 hours, 10 minutes (includes dough rising)
- Cook Time: 15 minutes
- Total Time: 2 hours, 25 minutes
- Yield: one 12-inch pizza
- Category: Dinner
- Method: Baking
- Cuisine: American
My pizza dough recipe yields about 2 pounds of dough, which is enough for two 12-inch pizzas. Toppings listed below are enough for one 12-inch pineapple & ham pizza. Freeze the rest of the pizza dough for another time, or make two pizzas by doubling the topping ingredients. Feel free to use 1 lb. store-bought pizza dough instead of homemade.
- 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
- 1/2 cup (127g) pizza sauce (homemade or store-bought)
- 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
- 1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
- 1/2 cup (82g) pineapple chunks (canned or fresh)
- 3 slices bacon, cooked and crumbled
- Dough: Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time—see freezing instructions in the pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
- Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Top the dough evenly with pizza sauce, then add the cheese, ham, pineapple, and bacon.
- Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 1 week. Freezing and reheating instructions below.
- Freezing Instructions: See homemade pizza dough recipe for how to freeze the pizza dough. You can freeze the baked and cooled pizza or pizza slices. Wrap tightly in plastic wrap and place wrapped slices in a freezer container or bag. Freeze up to 3 months. Thaw in the refrigerator or at room temperature.
- Reheating Instructions: Reheat leftover cold pizza in the microwave or cover with aluminum foil and bake on a lined baking sheet/pizza pan in a 350°F (204°C) oven until warmed. (About 10 minutes for slices, 15–20 minutes for whole pizza.)
- Special Tools (affiliate links): Pizza Pan | Pastry Brush | Pizza Cutter
- Whole Wheat Pizza Dough: Feel free to use my whole wheat pizza dough recipe instead. You only need half of the dough to make 1 pizza, so freeze the extra dough according to those directions or make 2 pizzas.
Reader Comments & Reviews
My son really dislikes my cooking – I usually have a hit or miss record. I made this tonight and I only got two slices – he ate the rest! When he finished gave me a double thumbs up!
고마워요. 맛있게 먹었어요.
Can I halve this crust recipe for only one pizza? It’s just my husband, 2 kids and I.
Hi Abigail, Our recommendation is to make the full dough recipe, then use half of it. You can freeze the other half for another time (see recipe notes).
I have tried at least 5 of Sally’s recipes and they are all outstanding. This is the best pizza crust I have ever made. We threw on a couple of extra toppings and the pizza was outstanding.
I haven’t yet tried the recipe but am going to! Do you have a homemade pizza sauce recipe??? So excited to make this!
Making this pizza tonight. Have homemade crust, fresh pineapple and am going to try the crumbled bacon on top. Our favourite pizza by far. Was looking to find the order in which the ingredients were put on the crust. The pics look beautiful, hope my pizza will do them justice.
I put down the sauce, then cheese, then it doesn’t matter what order you put the pineapple, ham and bacon 🙂 I hope you enjoy it!
If I can’t find the red star platinum yeast could I use fleischmann’s rapid rise? Or the active dry?
The comparable yeast would be the rapid rise.
Sally, I need your help! I don’t know where I’m going wrong with the pizza crust.. I have followed your recipe exactly, and twice I have had the same results- my crust doesn’t seem to rise. My water temp has been right, yeast dissolves and (seems to) bubble…when I’m kneading my dough even after the additional 1/4 cup flour it still seems a bit sticky and never seems to have that “bounce back” that you refer to…. any ideas on where I’m going wrong? I still baked the pizza after I let rise (or tried to get it to rise) and it still tasted great, but it wasn’t as fluffy and thick like yours.
Add a little more flour– dough shouldn’t be too sticky! What type of yeast are you using?
I used red star active dry yeast…. I will try the platinum kind you use next time. my local grocery store is pretty small so that’s all they had. I was nervous to put more than 1/4 cup extra flour (I’m try to follow recipes EXACTLY when it involves yeast, I’m not too comfortable baking with it yet 🙂 )
This pizza crust is FABULOUS! So easy to work with and I am loving the results. This has just bumped my current pizza dough recipe off of its throne. Thank you for posting it. Next time I’ll be making your hawaiian version now that I know the crust is so awesome.
I know you posted this post back in august but I was
Wondering if you have a good pizza sauce recipe to go with your pizzas
Haven’t found a good one yet
Hi Brianna – I have made this pizza sauce quite a few times. It’s very, very good. I do not add the anchovy paste or dried marjoram.