Hawaiian Pizza.

Jump to Recipe

Classic Hawaiian Pizza is a staple on our Friday nights. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon. It’s love at first bite.

It doesn't get much better than Homemade Hawaiian Pizza. Tropical paradise for dinner!

In 1 short month, Kevin and I will be on our way to Hawaii for our honeymoon. We booked our getaway to Maui and to Kauai back in February with 8 inches of snow on the ground. Now here we are booking helicopter rides, massages, excursions… with only 22 days until I call him my husband. I’m so excited I could cry.

Oh wait, I did. I’m such a sap.

Here’s a better (less embarrassing) way to put it – I’m so excited to go to Hawaii on our honeymoon that I made homemade hawaiian pizza 3 Fridays in a row and am considering turning 3 weeks into 4 weeks because it’s so fabulously good.

Hawaiian Pizza by sallysbakingaddiction.com. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon.

Here’s my hawaiian pizza. It starts with the crustiest homemade pizza crust. Ham, pineapple, cheese, and sauce haphazardly arranged on top. And there’s bacon. I don’t think bacon is a traditional topping on Hawaiian pizza, but in Kevin’s words “everything goes with bacon.” So naturally… there’s lots of bacon on our hawaiian pizza.

Let’s talk about this pizza crust for a sec. My homemade pizza crust is like finding gold. The recipe is incredible. Soft and fluffy and oh-so-chewy on the inside, crispy on the outside. It freezes well, thaws easily, puffs up beautifully when baked. It’s a thick-style crust recipe that can hold an impressive amount of toppings. I’m all about the toppings.

My pizza dough is so easy to make, too. When you click the link to the recipe, you’ll see tons of step-by-step instructions and photos. I really really really want you to try it!


Good grief. Look at all these gorgeous toppings. Hawaiian pizza is the best.

Homemade Hawaiian Pizza

I used pineapple from the little individual pineapple cups Kevin likes to snack on. I only did that because I didn’t feel like going to the grocery store for the 10th time this week to buy fresh pineapple. So, you can use fresh pineapple, canned pineapple, whatever. I prefer using smaller pieces of pineapple because you can fit more onto each slice.

More pineapple = better hawaiian pizza. Sweet and salty is a weakness.

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. And they come from different parts of the pig. (Just in case you were looking for a ham lesson today.) I used Canadian bacon because we usually have it in the refrigerator for making breakfast sandwiches. Yum.

Another lesson for you: Hawaiian pizza is not actually Hawaiian. It originated in Canada. And I couldn’t be more thankful for this island-inspired recipe invention!!

This Classic Hawaiian Pizza is a staple on our Friday nights!!

So there ya have it. It’s time to shake up your pizza nights with a tropical twist!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Hawaiian Pizza

Classic Hawaiian Pizza is a staple on our Friday nights. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon. It's love at first bite.


  • 1/2 recipe homemade pizza crust 1
  • 1/2 cup (127g) pizza sauce, or more depending how much you like (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


  1. Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
  2. After waiting 15 minutes as described in step 11, top with pizza sauce, then the mozzarella cheese, then the ham/Canadian bacon, and pineapple. Sprinkle with bacon crumbles.
  3. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.

Recipe Notes:

  1. Please see homemade pizza crust recipe for how to make ahead and freeze the pizza dough.
  2. Feel free to use my whole wheat pizza crust recipe instead. You'll have to halve the recipe to make only 1 pizza crust.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


More pizza recipes to try…

Classic Margherita Pizza

The BEST Classic Margherita Pizza (recipe)


Spinach Artichoke White Cheese Pizza

Spinach Artichoke White Cheese Pizza by sallysbakingaddiction.com


 Homemade BBQ Chicken Pizza

Homemade BBQ Chicken Pizza


See some more pizza recipes. TGIF!

Hawaiian Pizza by sallysbakingaddiction.com. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon.





All Comments

  1. As soon as I saw this pizza I knew I was going to make it right away! And it was so, so, so good. The bacon takes it over the top. Didn’t have time to make my own dough, but I will when I make it again (very soon)! Thanks for sharing this terrific recipe.

  2. What a beautiful pizza! I love pineapple on my pizza, but my boyfriend is a different story. Maybe I can get away with putting all the pineapple on my half! Congratulations on your approaching big day and I hope you have fun in Hawaii! Kauai is my favorite, but I’m very biased having been able to call that home.

  3. This looks wonderful! I just may try this pizza crust recipe:)
    I’m getting married next month and we’re going to Hawaii for our honeymoon too! We’ll go to Maui and Oahu.Can’t Wait!!!
    And congratulations to you 🙂

  4. Hi
    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

    1. 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.

  5. 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.

  6. we ordered a Hawaiian pizza once and the ingredients were Canadian bacon, lots of pineapple and halfed marischino cherries…best I have ever tasted…talk about sweet and salty…just try it once and let me know what you think…yum!

  7. I tried making the pizza today based on ur recipe! It is really awesome!! My hubby loves it! My first attempt making a pizza at home! Thank u for sharing!

  8. 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. 

      1. 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 🙂 ) 

1 2



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally