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 the most underrated pizza on the planet. 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
Here is a video tutorial for the homemade pizza dough.
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. And they come from different parts of the pig. (Just in case you were looking for a ham lesson today.) 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 tropical twist!
More Homemade Pizza Recipes
- Margherita Pizza
- BBQ Chicken Pizza
- Chicago Deep Dish Style Pizza
- Roasted Garlic Chicken Pesto Pizza
- Homemade Extra Cheese Pizza
- Spinach Artichoke White Cheese Pizza
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PinDescription
My pizza dough recipe makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.
Ingredients
- 1/2 recipe homemade pizza crust
- 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
Instructions
- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then add the cheese, ham, pineapple, and bacon.
- Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.
- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
Notes
- Feel free to use my whole wheat pizza crust recipe instead. Halve the recipe to make only 1 pizza crust.
Keywords: pizza
I love Hawaiin Pizza!! Seeing all these pictures of pizzas really makes me want to have one.
Oh yum! Love that you included not one, but TWO kinds of bacon! So excited for your wedding! Hawaii will be perfect!
Maui and Kauai are by far the best islands to visit… you’re going to have an AMAZING trip! Hawaiian pizza is one of my favorites — sadly, the husband isn’t as much of a fan. Or is that sad? I guess that means more for me. 😉
Not sad! More pizza for my gal Stephanie!
Making Hawaiian pizza every Friday is completely acceptable (in my mind), so go for week four!
Oh yum I love Hawaiian pizza, especially with bacon!
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.
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.
Thanks Torrey! I certainly cannot wait for beautiful Kauai.
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 🙂
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
Thanks
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.
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.
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!
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!
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 🙂 )
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.
Hi….do we just add the pineapple as it is? Can we stew it/add spices?
Just as is 🙂