Take Me To Hawaii Pizza Recipe

Name: Dua Pies Take Me To Hawaii Pizza Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each Pizza dough (store-bought or homemade, stretched to 12-inch); 1 tbs Olive oil; 1 tsp Garlic, minced; 0.25 tsp Sea salt; 2 cups Whole-milk shredded mozzarella; 6 oz Cooked ham, thinly sliced or chopped; 1 cup Fresh pineapple, cut into bite-size chunks (or drained canned); 0.25 cup Red onion, thinly sliced (optional for brightness); 1 tbs Fresh cilantro or parsley, chopped (optional garnish); 0.5 cup Pineapple juice (from fresh or canned); 2 tbs Brown sugar, packed; 1 tsp Rice vinegar or apple cider vinegar; 1 tsp Soy sauce (low-sodium preferred); 1 tsp Cornstarch; 1 tsp Water (for slurry); 1 tsp Fresh lime juice (optional, brightens glaze); 0.25 tsp Red pepper flakes (optional, to taste)

Inspired by Dua Pie

Time50m

Serves2

Mozzarella, ham, pineapple, & pineapple glaze.

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Ingredients

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Dough & Base

1 each Pizza dough (store-bought or homemade, stretched to 12-inch)

1 tbs olive oil

1 tsp Garlic, minced

1/4 tsp Sea salt

Cheese & Toppings

2 cups Whole-milk shredded mozzarella

6 oz Cooked ham, thinly sliced or chopped

1 cup Fresh pineapple, cut into bite-size chunks (or drained canned)

1/4 cup Red onion, thinly sliced (optional for brightness)

1 tbs Fresh cilantro or parsley, chopped (optional garnish)

Pineapple Glaze

1/2 cup Pineapple juice (from fresh or canned)

2 tbs Brown sugar, packed

1 tsp Rice vinegar or apple cider vinegar

1 tsp Soy sauce (low-sodium preferred)

1 tsp Cornstarch

1 tsp Water (for slurry)

1 tsp Fresh lime juice (optional, brightens glaze)

1/4 tsp Red pepper flakes (optional, to taste)

Method

Dough & Base

Preheat and prepare

Place an oven rack in the lowest position and preheat oven with a pizza stone or heavy baking sheet to 500°F (260°C) for at least 30 minutes. If using a conventional oven without very high heat, preheat to 475°F (245°C).

Rub the stretched 12-inch pizza dough lightly with 1 tbs olive oil mixed with 1 tsp minced garlic and 1/4 tsp sea salt. This creates a flavored base and helps prevent sogginess. Transfer the dough to a well-floured peel or an inverted baking sheet dusted with semolina or flour.

Pineapple Glaze

Combine 1/2 cup pineapple juice and 2 tbs brown sugar in a small saucepan over medium heat. Stir to dissolve the sugar.

Add 1 tsp rice or apple cider vinegar, 1 tsp soy sauce, and 1 tsp fresh lime juice (if using). Bring the mixture to a gentle simmer for 3–4 minutes to concentrate flavor.

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Whisk the slurry into the simmering pineapple mixture and cook 1–2 minutes until the glaze thickens to a syrupy consistency. If too thick, add 1–2 tsp water; if too thin, simmer an additional minute. Remove from heat and stir in 1/4 tsp red pepper flakes if using. Taste and adjust salt/sweetness as desired. Reserve about 2–3 tbs of glaze for finishing and keep the remainder for brushing under toppings.

Assemble & Bake

Brush about half of the prepared pineapple glaze (approximately 1–2 tbs) thinly over the oiled dough surface, leaving a 1/2-inch rim for the crust. This acts as the sweet base in place of a tomato sauce.

Evenly sprinkle 2 cups shredded mozzarella over the glazed dough, leaving the crust area clear.

Distribute 6 oz chopped or thinly sliced ham in an even layer over the cheese.

Scatter 1 cup pineapple chunks and optional 1/4 cup thinly sliced red onion over the pizza. Press toppings lightly into the cheese so they adhere.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered in spots and the cheese is melted and beginning to brown. Baking time will vary by oven and stone; check after 8 minutes.

Remove pizza from oven and immediately brush the remaining reserved glaze (about 1–2 tbs) in a thin, even layer across the hot toppings to add shine and concentrated pineapple flavor.

Let the pizza rest 2–3 minutes, garnish with 1 tbs chopped fresh cilantro or parsley if using, slice into 8 pieces, and serve hot.