Hawaiian Pizza
Ham, pineapple and mozzarella on a homemade dough. Invented in Ontario in 1962, and argued about ever since.
Method
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Mix the flour, yeast, salt and sugar in a large bowl. Add the oil and water and mix to a dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic.
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Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.
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Heat the oven to its highest setting, at least 240°C / 475°F, with two baking trays inside.
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Stir the passata, oregano, garlic and salt together.
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Divide the dough in half and stretch each piece on a sheet of baking paper into a round about 30 cm across.
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Spread the sauce over the dough, leaving a 2 cm border, and scatter with the mozzarella, ham and pineapple.
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Slide each pizza, on its paper, onto a hot tray and bake for 10 to 12 minutes, until the crust is puffed and browned and the cheese is blistered.
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Cut into slices and eat while hot.
Chef’s Tips
- Drain the pineapple, then pat it dry. Wet pineapple makes a soggy centre.
- Use low-moisture mozzarella, not the fresh kind in brine. It melts and browns without releasing water.
- Preheat the trays. A hot base cooks the crust before the toppings can wet it.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pairing Suggestions
- A green salad
- Garlic bread
- Cold lager or lemonade
Storage & Reheating
Keep leftover slices in the fridge up to 2 days and reheat in a hot oven for 8 minutes. The dough can be refrigerated up to 24 hours.
Common questions
How long does Hawaiian Pizza take to make?
About 37 minutes of hands-on work — 25 minutes of preparation and 12 minutes of cooking — plus 1 hour of Rising, so allow 1 hour 37 minutes from start to finish. The recipe serves 4.
What are the key tips for making Hawaiian Pizza?
Drain the pineapple, then pat it dry. Wet pineapple makes a soggy centre. Use low-moisture mozzarella, not the fresh kind in brine. It melts and browns without releasing water. Preheat the trays. A hot base cooks the crust before the toppings can wet it.
What should I serve with Hawaiian Pizza?
A green salad; Garlic bread; Cold lager or lemonade.
How should Hawaiian Pizza be stored?
Keep leftover slices in the fridge up to 2 days and reheat in a hot oven for 8 minutes. The dough can be refrigerated up to 24 hours.
Is Hawaiian Pizza suitable for a special diet?
This recipe is high-protein. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Hawaiian Pizza?
About 812 kcal per serving, with 42 g protein, 107 g carbohydrate and 24 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.