Hawaiian Pizza Recipe
Regular crust pizza with tomato sauce, canadian bacon, pineapple, and extra cheese.
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Ingredients
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Dough & Crust
Sauce
Toppings
Method
Dough & Crust
Preheat
Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, set it to the highest temperature (450–475°F / 230–245°C).
Prepare the work surface: sprinkle semolina or cornmeal on a pizza peel or an inverted baking sheet to prevent sticking.
Stretch or roll dough: On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 1/4-inch thick at the center, slightly thicker at the edge). If dough resists, let it relax for 5–10 minutes then continue.
Brush crust: Lightly brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to promote browning.
Sauce
Season the sauce: In a small bowl, combine 3 tablespoons tomato pizza sauce with 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp crushed red pepper flakes; stir to combine.
Apply sauce: Using the back of a spoon, spread the seasoned sauce evenly over the stretched dough, leaving a 1/2-inch border for the crust. Use all of the sauce.
Toppings
Distribute cheeses: Evenly sprinkle 2 cups shredded mozzarella over the sauced dough. If using, add 1/2 cup shredded provolone on top for extra melt and flavor.
Add Canadian bacon: Scatter 6 oz sliced Canadian bacon pieces evenly over the cheese so each slice will have some topping.
Add pineapple: Drain canned pineapple well (or pat fresh pieces dry). Distribute 1 cup pineapple chunks evenly across the pizza, spacing them so they balance with the bacon.
Finish toppings: Lightly sprinkle 2 teaspoons grated Parmesan and 1/4 teaspoon black pepper evenly over the top.
Bake: Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and slightly browned in spots, 8–12 minutes (at lower temps allow 12–15 minutes). Rotate the pizza halfway through baking for even color.
Rest and finish: Remove pizza from oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over top if using. Slice into 8 slices and serve hot.