Hawaiian Pizza

We always make multiple lots of this Hawaiian Pizza every time because it’s a favorite with the kids. It’s usually the first pizza we make, along with a Margherita.

What You Need

Here’s what I put on my Hawaiian Pizza:

• Kosher salt
• Olive oil—extra virgin, use the best quality you can find

• Canned tomatoes—San Marzano whole peeled tomatoes are the best, I get ours from Costco

• Fresh mozzarella—torn or cut into small pieces
• Pineapple—fresh is best, I love to use my handy pineapple corer and slicer, and then I cut the slices into small pieces
• Bacon—the best quality you can find, I love the flavor of smoky bacon

How to Make this Hawaiian Pizza

Preparing the Pizza

In a medium bowl, use your hands to crush the tomatoes. Try to keep your fingers below the surface to minimize the amount of air incorporated into them. Remove any hard pieces of tomato core, stalk, or skin that you feel. Sprinkle in the salt and gently stir the mixture.

You can prepare this a day in advance. Cover the bowl with plastic wrap and store it in the refrigerator until it is needed.

Assembling the Pizza

Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.

Use a spoon to spread the pizza sauce evenly over the pizza base.

Evenly sprinkle the finely diced red onion over the sauce.

Spread the cut or shredded mozzarella on top.

Evenly distribute the pineapple pieces and bacon across the pizza.

Cook the pizza.

When to Cut and Serve

This Hawaiian Pizza can be cut and served immediately. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the pizza!

What About Leftovers? (Leftovers?!)

If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.