Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully. Just slice it thin and be sure to pat it dry well to avoid excess moisture so the crust stays crispy.

What type of cheese should I use for this pizza?

Low moisture whole milk mozzarella cheese is best as it melts perfectly without releasing too much water. Avoid fresh mozzarella for this recipe because it's too wet and makes the pizza soggy.

Can I make this pizza ahead of time?

Yes! You can assemble the pizza and keep it covered in the fridge for a few hours before baking. Just add the garlic butter crust and bake it fresh for best results.

How do I prevent the pizza crust from getting soggy?

The key step is drying the pineapple well with paper towels and pricking holes in the dough to avoid bubbles. Also, baking the pizza at a high temperature ensures the crust crisps up nicely.

Hawaiian Pizza with Pineapple and Bacon – Irresistible Flavor Combo

Description

This classic Hawaiian Pizza recipe features a perfectly crispy crust topped with savory ham, sweet pineapple, crispy bacon, and melted mozzarella cheese. Finished with a garlic butter Parmesan crust and sprinkled with red pepper flakes and herbs, it's an irresistible combination of flavors that's easy to prepare at home.

Ingredients

Scale

Pizza

1 lb. pizza dough, at room temperature
1/2 cup pizza sauce
1/2 cup sliced or diced cooked ham (3-4 oz.)
8 oz. pineapple chunks, drained and sliced thin
4 strips bacon, cooked and crumbled
2 cups mozzarella cheese, whole milk/low moisture

Garlic Butter Parmesan Crust

1 tablespoon melted butter
1 teaspoon Parmesan cheese, grated
1/4 teaspoon garlic powder

To Garnish

Red pepper flakes
Parsley
Oregano

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Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit. If you have a pizza stone, place it in the oven during the preheat to help achieve a crispier, browner crust.
Prepare Pineapple: Slice each pineapple chunk into two thinner slices. Then, place the slices between paper towels to absorb excess moisture, preventing a soggy crust.
Shape Dough: Spread the pizza dough into an even 12-inch circle on your baking surface. Use a fork to poke holes in the dough to stop it from bubbling up while baking.
Add Toppings: Spread the pizza sauce evenly over the dough, then sprinkle with mozzarella cheese. Layer the ham, pineapple slices, and crumbled bacon on top.
Bake Pizza: Bake the pizza in the preheated oven for 13 minutes, then carefully remove it.
Prepare Garlic Butter Topping: Mix melted butter, Parmesan cheese, and garlic powder together. Brush this mixture over the pizza crust edges.
Bake Again: Return the pizza to the oven and bake for an additional 3 minutes, or until the crust turns golden brown.
Garnish and Serve: Remove pizza from oven, sprinkle with red pepper flakes, parsley, and oregano. Slice into 8 pieces and serve warm.

Notes

You can use store-bought refrigerated pizza dough for convenience or make your own homemade dough for best results.
Use low moisture whole milk mozzarella shredded from a block for optimal melting; avoid fresh mozzarella as it contains too much moisture.
For pizza sauce, brands like Rao’s or Ragu work well. For a smoky twist, mix half pizza sauce with half barbecue sauce.
Ham or Canadian bacon are excellent choices for this pizza. Leftover ham works perfectly.
Pat pineapple slices dry thoroughly to prevent the crust from getting soggy.
Store leftover pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat, cover pizza with foil on a baking sheet and bake at 275 degrees Fahrenheit for 25-30 minutes to restore crispness and moisture.

Nutrition

Serving Size: 1 slice
Calories: 290 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 35 mg