Hawaiian Pizza with Ham and Pineapple

Hawaiian Pizza with Ham and Pineapple

Hawaiian pizza pairs tomato sauce and melted mozzarella with savory ham and sweet pineapple. This version makes one round, golden-crusted pizza using homemade or store-bought dough. The key to keeping the center from turning soggy is to drain and blot the pineapple, then spread the sauce and toppings in moderate layers. Bake until the crust is browned and the cheese bubbles; those cues matter more than an exact time.

Ingredients

Makes one 12-inch pizza, about 4 servings.

• 1 lb pizza dough, homemade or store-bought (450g)
• 1/2 cup pizza sauce (120g)
• 8 oz shredded low-moisture mozzarella, about 2 cups (225g)
• 4 oz cooked ham, cut into small pieces, about 1 cup loosely packed (115g)
• 1 cup fresh or canned pineapple chunks, drained and blotted dry (165g)
• 1 teaspoon olive oil, for the baking sheet if needed

How to Make Hawaiian Pizza

1. Preheat and prepare: Heat the oven to 475°F (245°C) for 20–30 minutes, with a pizza stone inside if using one. Check that the stone or baking sheet is rated for this temperature. Drain canned pineapple thoroughly and blot the pieces dry; blot fresh pineapple if it looks juicy. Cut the ham into small pieces.
2. Shape the dough: If refrigerated, let the dough sit at room temperature for 30–60 minutes, until it stretches more easily. Lightly oil a heavy baking sheet if baking directly on it. Stretch or roll the dough into a roughly 12-inch round with a slightly thicker rim, shaping it on the baking sheet or on a transfer surface for the stone. Prick or dimple any prominent air pockets.
3. Add the toppings: Spread the sauce in a thin, even layer, leaving a narrow border. Add the mozzarella, then scatter the ham and pineapple across the cheese without piling them up.
4. Bake: Bake the pizza uncovered on the baking sheet or transfer it to the preheated stone. Start checking at 10–12 minutes; it will usually take about 12–16 minutes. Bake until the rim is golden, the underside is browned and set, and the mozzarella is bubbling with a few lightly browned spots. Dough thickness, baking surface, and oven behavior can all affect the time.
5. Rest and slice: Let the pizza stand for 2–3 minutes so the cheese settles slightly. Cut it into triangular wedges and serve hot.

How to Keep the Crust from Getting Soggy

Pineapple can release juice onto the dough as the pizza bakes. Drain canned pineapple well and blot wet pieces of either fresh or canned fruit. Stick to the measured sauce and spread the toppings evenly rather than crowding the center. A thoroughly preheated oven also helps the base brown and set.

Dough and Pineapple Options

Store-bought dough works in the main method once it is soft enough to stretch. Canadian bacon can replace the cooked ham. If using a prebaked crust instead of raw dough, follow its package directions and check early; it may need less time in the oven.

Storing and Reheating Leftovers

Serve the pizza with a simple green salad if desired. For the best crust texture, assemble it shortly before baking rather than leaving the toppings on the raw dough.

Refrigerate cooled leftovers in an airtight container and use within three days. Reheat slices uncovered in a 350°F (175°C) oven until hot. Baked, cooled slices can also be wrapped tightly and frozen for up to three months.

Nutrition

Approximate nutrition per serving, based on 1/4 of the pizza: 540 calories, 28g protein, 18g fat, and 71g carbohydrates. Per 100g of finished pizza: about 215 calories, 11g protein, 7g fat, and 28g carbohydrates. Values vary with the dough, sauce, cheese, and ham used.