Hawaiian Pizza Recipe

Preheat and prepare pan

Position an oven rack in the lowest third of the oven and preheat to 475°F (245°C). If using a baking stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with cornmeal or flour.

Brush the dough lightly with 1 tablespoon olive oil to help create a golden crust and prevent sogginess. Transfer the rolled/stretched dough to the prepared peel or baking sheet.

In a small bowl, combine 3 tablespoons tomato pizza sauce, 1 teaspoon brown sugar, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Stir until smooth. Taste and adjust sweetness or heat as desired.

Spread the sauce evenly over the prepared dough, leaving a 1/2-inch border for the crust.

Cook the ground beef

Heat a medium nonstick skillet over medium-high heat. Add the 8 oz ground beef, breaking it up with a spoon. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary and transfer the beef to a paper towel-lined plate to remove extra grease.

Scatter half of the shredded mozzarella (about 1 cup) evenly over the sauced dough as a base layer to help toppings adhere.

Evenly distribute the cooked ground beef over the cheese layer.

Distribute the pineapple chunks (3 oz) across the pizza in even bite-sized pieces. If using canned pineapple, pat pieces dry with paper towel so they don’t make the crust soggy.

Arrange thin jalapeño slices (from 1 jalapeño) across the pizza. Remove seeds for milder heat or leave some for more kick.

Scatter the thinly sliced red onion (1/4 cup) evenly, if using.

Top with the remaining 1 cup mozzarella and the 1/2 cup shredded sharp cheddar for extra cheese. Ensure an even layer so pizza melts uniformly.

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, or until the crust is golden and cheese is bubbly and slightly browned at the edges. Baking time may vary with oven and stone thickness—watch closely after 9 minutes.

Remove the pizza from the oven onto a cutting board. Let rest 2–3 minutes to set the cheese.

Brush the crust lightly with a little olive oil (optional) and sprinkle chopped cilantro or parsley (1 tablespoon) over the pizza for a fresh finish. Slice into 6–8 slices and serve hot.