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Hawaiian Pizza with Ham, Pineapple, and Mozzarella
A 49-minute American-Italian dinner for 4 — 705 calories per serving.
per serving, estimated
A classic Hawaiian pizza with a golden, chewy crust topped with tangy tomato sauce, smoky ham, sweet pineapple, and bubbling mozzarella.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Hawaiian Pizza with Ham, Pineapple, and Mozzarella
- 16 ounces store-bought pizza dough (room temperature)
- 1 tablespoon olive oil (for brushing crust)
- ¾ cup canned crushed tomatoes
- 2 garlics (minced)
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes — optional
- ½ teaspoon Kosher salt
- 10 ounces low-moisture whole-milk mozzarella (shredded)
- 6 ounces deli ham (cut into 1-inch pieces)
- 1 cup canned pineapple chunks (drained and patted dry)
- ¼ cup fresh basil (leaves) (torn, for serving) — optional
Simple Arugula and Shaved Parmesan Saladside
- 4 ounces baby arugula
- 1 ounce parmesan cheese (shaved with a peeler)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon Kosher salt
- ⅛ teaspoon Black pepper (freshly ground)
Steps
Every amount is written into the step where you use it.
Hawaiian Pizza with Ham, Pineapple, and Mozzarella
- Take the 16 oz store-bought pizza dough out of the refrigerator and let it rest at room temperature for at least 30 minutes before shaping. 2 min
- Mince 2 garlic cloves, shred the 10 oz mozzarella if not pre-shredded, cut the 6 oz deli ham into 1-inch pieces, and drain then pat dry 1 cup canned pineapple chunks with paper towels. 8 min
- In a small bowl, stir together ¾ cup canned crushed tomatoes, the minced garlic, ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), and ½ teaspoon kosher salt until combined. 3 min
- Place a rack in the lowest position and preheat the oven to 500°F (or as high as your oven goes), with a baking sheet or pizza stone inside. 20 min
- On a lightly floured surface, stretch and press the dough into a 12–14-inch round, then transfer it to a sheet of parchment paper. 5 min
- Brush the outer 1-inch crust edge with 1 tablespoon olive oil, then spread the sauce evenly over the rest of the dough, leaving the border bare. 2 min
- Scatter 10 oz shredded mozzarella evenly over the sauce, then distribute the ham pieces and pineapple chunks across the top. 3 min
- Slide the parchment with the pizza onto the preheated baking sheet or stone and bake at 500°F for 12–14 minutes, until the crust is deep golden and the cheese is bubbling and lightly charred in spots. 13 min
- Remove from the oven, let rest 2 minutes, then scatter torn fresh basil leaves (optional) over the top, slice into 8 pieces, and serve immediately. 3 min
Simple Arugula and Shaved Parmesan Saladside
- Use a vegetable peeler to shave 1 oz Parmesan into thin ribbons. 3 min
- In a large bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper. 2 min
- Just before serving, add 4 oz baby arugula to the bowl and toss to coat, then top with the shaved Parmesan and serve immediately. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.