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’ssalty, sweet, cheesy, and undeniablydelicious!
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?
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:
Hawaiian Pizza With Olive Oil Base
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.
This homemade pizza dough freezes well, thaws easily, and puffs up beautifully when baked. It’s a thick-style crust recipe thatcan hold an impressive amount of toppings. If you have a “more is better” attitude about pizza toppings, this homemade pizza crust is for you!
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.
This White Pizza Sauce Will Change You
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.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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.
This homemade pizza dough freezes well, thaws easily, and puffs up beautifully when baked. It’s a thick-style crust recipe thatcan hold an impressive amount of toppings. If you have a “more is better” attitude about pizza toppings, this homemade pizza crust is for you!
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.
This White Pizza Sauce Will Change You
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.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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.
This homemade pizza dough freezes well, thaws easily, and puffs up beautifully when baked. It’s a thick-style crust recipe thatcan hold an impressive amount of toppings. If you have a “more is better” attitude about pizza toppings, this homemade pizza crust is for you!
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.
This White Pizza Sauce Will Change You
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.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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