Hawaiian pizza is a beloved family classic, and making it at home is easier than ordering takeout. You do not need any special dough conditioners, specialty flours, or a pizza stone to get a delicious result. This easy recipe uses everyday ingredients straight from your pantry and fridge: plain all-purpose flour, instant yeast, canned crushed tomatoes, sliced deli ham, canned pineapple pieces, and shredded mozzarella cheese. Baked on a lightly oiled standard metal baking tray, it delivers a crisp golden crust, sweet savoury toppings, and rich bubbly melted cheese that everyone will enjoy.
Useful tools: A standard metal baking tray and an everyday pizza cutter wheel make baking and slicing simple. These are Amazon affiliate links; Pizza 0 may earn a commission at no extra cost to you.
Ingredients
- 2 cups plain all-purpose flour (approx. 280 g)
- 1 packet instant dried yeast (7 g or 2 level teaspoons)
- 1 teaspoon white sugar (to feed and activate the yeast)
- 1 teaspoon fine table salt
- 0.75 cup lukewarm tap water (comfortable to the touch, not hot)
- 2 tablespoons olive oil (or everyday vegetable oil), plus 1 teaspoon for greasing the tray
- 0.5 cup canned crushed tomatoes (or everyday tomato passata)
- 1 tablespoon tomato paste (gives the sauce rich body and flavour)
- 1 teaspoon dried oregano (or mixed Italian herbs)
- 0.5 teaspoon garlic powder (or 1 small clove fresh garlic, finely minced)
- 1.5 cups shredded mozzarella cheese (or a mix of mozzarella and tasty cheddar)
- 100 g sliced deli ham (cut or torn into bite-sized squares)
- 0.5 cup canned pineapple pieces or tidbits (well-drained and patted dry)
- 1 pinch salt and freshly cracked black pepper
Method
- Mix the simple dough: In a large mixing bowl, combine the plain flour, instant dried yeast, sugar, and salt. Pour in the lukewarm water and 2 tablespoons of oil. Stir with a wooden spoon or fork until the mixture comes together into a soft, shaggy dough ball.
- Knead and bench rest: Tip the dough onto a lightly floured kitchen bench. Knead gently with your hands for 3 to 4 minutes until smooth, soft, and elastic. Return the dough to the bowl, cover with a clean cotton kitchen tea towel, and leave it on the counter to rest for 20 minutes while you prepare the oven and toppings.
- Preheat the oven and grease the tray: Heat your home oven to 220°C (425°F / Fan 200°C). Pour 1 teaspoon of olive oil onto a standard metal baking tray and spread it evenly across the surface with your fingertips or kitchen paper towel. This light oil coating stops the base from sticking and crisps the bottom of the crust to a deep golden finish.
- Stir together the quick no-cook sauce: In a small cup or bowl, mix together the crushed tomatoes, tomato paste, dried oregano, garlic powder, and a pinch of salt and black pepper. Stir well until smooth—no cooking required.
- Shape the pizza base: Transfer the rested dough ball directly onto the centre of your oiled metal baking tray. Using the palms of your hands and fingertips, gently press and stretch the dough outward from the centre toward the edges until it forms a roughly 30 cm (12-inch) round or oval shape. Leave a slightly thicker rim around the edge for the crust. If the dough springs back, let it rest for 2 minutes and it will stretch out easily.
- Dry the pineapple: Place the canned pineapple pieces between sheets of kitchen paper towel and gently press to blot away excess juice. Drying the pineapple keeps your pizza crust wonderfully crisp and allows the fruit to caramelize nicely in the oven.
- Add sauce, cheese, and toppings: Spoon the sauce onto the centre of the dough and spread it outwards in gentle circles with the back of your spoon, leaving a clean border around the crust. Scatter the shredded mozzarella evenly over the sauce. Evenly distribute the ham squares and patted-dry pineapple pieces across the cheese so every slice gets a generous bite.
- Bake until bubbling and golden: Place the tray onto the lower-middle rack of your preheated oven. Bake for 14 to 16 minutes, until the crust edges are deep golden-brown, the cheese is bubbly with toasted spots, and the pineapple edges are lightly caramelized.
- Rest, slice, and enjoy: Carefully remove the tray from the oven using oven mitts. Let the pizza rest on the tray for 2 minutes so the hot cheese sets nicely, then cut into 8 wedges with a pizza cutter wheel and serve warm.
Pizza 0 tip
Always pat your canned pineapple pieces dry with paper towels before adding them to the pizza. Removing surface moisture prevents the melted cheese and crust from getting soggy, letting the fruit edges toast and caramelize beautifully alongside the savoury ham.
Make it your own
This recipe is built for easy weeknight kitchen flexibility. If you like a kick of heat, add a pinch of dried red chilli flakes or a handful of pickled jalapeño slices. You can also toss on thinly sliced red onion rings or swap part of the mozzarella for whatever tasty cheddar or colby cheese you have in your fridge.
