Hawaiian Pizza

Name: Hawaiian Pizza
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 count Pizza dough balls (15 oz); 2.5 cups Pizza sauce; 24 oz Low-moisture mozzarella, shredded; 2 lb Diced ham; 20 oz Pineapple tidbits, drained; 1 large Red onion, thin sliced; 1 tsp Dried oregano; 0.5 tsp Red pepper flakes

Ham, pineapple, sweet-savory

Prep: 25 min
Cook: 75 min
Serves 8
Difficulty: medium

Ham, pineapple, sweet-savory. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1143Cal

64gProtein

126gCarbs

40gFat

Ingredients

4 count Pizza dough balls (15 oz)
2.5 cups Pizza sauce
24 oz Low-moisture mozzarella, shredded
2 lb Diced ham
20 oz Pineapple tidbits, drained
1 large Red onion, thin sliced
1 tsp Dried oregano
0.5 tsp Red pepper flakes

Instructions

Drain pineapple hard: Spread pineapple on paper towels and press dry — wet pineapple is the number one cause of soggy Hawaiian centers. Toss ham with a pinch of oregano if you like.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Shred mozzarella and slice red onion while the oven saturates.
Stretch, sauce, and first cheese: Stretch four 12–14 inch rounds. Sauce lightly; Hawaiian needs less sauce than supreme because pineapple releases juice. Layer half the mozzarella.
Ham, pineapple, onion, more cheese: Distribute ham, pineapple, and red onion evenly — clumps mean some slices are all fruit. Top with remaining mozzarella. Optional red pepper flakes for crews who like heat with sweet.
Bake until edges spot brown: Bake 10–13 minutes until cheese browns and pineapple edges caramelize slightly. Rotate once. If liquid pools in the center, your pineapple was still too wet.
Rest and cut for the hall: Rest 2 minutes, cut 8 slices per pie. Hawaiian Pizza divides rooms — serve with confidence and a backup pie at 200°F for the converts.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Hawaiian Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil