Loaded with Canadian bacon, pineapple, cheese, your favorite pizza sauce, and cooked on a sheet pan, this Hawaiian Pizza is a delicious homemade pizza, perfect for an easy weeknight dinner or cut into small portions to serve as an appetizer when you have friends over.
Sheet Pan Hawaiian Pizza Recipe
Ah, Hawaiian Pizza. You either love it or hate it. My family loves it! Along with classic margherita pizza and chicken alfredo pizza, this sheet pan Hawaiian pizza is another regular in our house for pizza night. Any chance I get to use my popular homemade pizza dough and make homemade pizza, I am there for it.
Where did Hawaiian Pizza originate? Topped with ham and pineapple, this pizza did not hail from Italy, and despite the name, it wasn’t invented in Hawaii either!
Hawaiian pizza was actually created by Sam Panopoulos, a Greek immigrant, in Canada in 1962 when he decided to add pineapple on top of the pies in order to attract customers to his restaurant based in Ontario. He chose the name Hawaiian because of the brand of canned pineapple they used. The sweet and salty combo was a hit!
Hawaiian Pizza Toppings
What’s on a Hawaiian Pizza? In addition to pizza sauce and a lot of cheese, pineapple and Canadian bacon (or ham) are a must! We also like to top our pizza with some red onion and green bell pepper.
(Scroll below to the printable recipe card for details and measurements.)
- Pizza dough – I use our easy homemade pizza dough recipe for this pizza.
- Pizza sauce – Use your favorite store-bought sauce or try our homemade pizza sauce.
- Cheese – Shredded mozzarella cheese pairs perfectly with the other ingredients.
- Pineapple – Use fresh or canned, just make sure it’s patted dry and diced small.
- Canadian bacon – This is a lean cured meat. If you can’t find it, cooked ham is totally fine.
- Additional toppings – We also add chopped red onion and green bell pepper for more flavor and a nice pop of colors. A sprinkle of cracked red pepper flakes provides a bit of heat and a nice contrast from the sweet pineapple.
How to Make Hawaiian Pizza
Making this sheet pan pizza at home is surprisingly easy. The dough needs about an hour and a half total in rise time so it’s fast enough to make on a weeknight too, or make it in advance.
(Scroll below to the printable recipe card for details and measurements.)
- Grease the baking sheet. Brush a rimmed baking sheet with olive oil.
- Make the dough. Either use our easy pizza dough or your own favorite recipe.
- Stretch the dough. Use your hands to stretch the pizza dough into the corners and up the sides of the baking sheet. Let stand for 30 minutes then stretch again. Use a fork to pierce the pizza dough all over.
- Add the toppings. Brush the dough with pizza sauce. Top with half of the cheese, all of the ham, pineapple, bell pepper, and red onion. Sprinkle with remaining cheese.
- Bake. Place the baking sheet on a hot stone and bake at 450F for 20 to 25 minutes. The crust should be puffed and golden brown. Remove from the oven, let rest for 10 minutes, sprinkle with a bit of red pepper flakes, slice and enjoy!
Tips for Success
If you’re new to making homemade pizza, here are a few helpful tips.
- Be sure the yeast is fresh. Yeast does expire and go bad. If, when you add it to the warm water, it doesn’t immediately begin to foam up, you’ll need to throw it out and try again with a new packet. If it doesn’t foam properly, the dough won’t rise.
- Don’t go TOO crazy on the toppings. I know it can be tempting to top your homemade pizza with a ton of the toppings but don’t go overboard. Weighing the pizza down with too much can make the crust soggy.
- Avoid over-browning the crust. Keep an eye on the pizza towards the end of the baking time as some ovens run hot and it may over-brown.
Can I Make Pizza Dough In Advance?
- Store it in the fridge. You can make pizza dough up to 3 days in advance and store it in the fridge. Allow it to completely finish rising then cover with plastic wrap and place in the fridge.
- Can I freeze pizza dough? Yes, homemade pizza dough will keep in the freezer for up to 2 months. Allow it to rise completely then wrap in plastic and place in a resealable freezer-safe bag. Thaw overnight in the fridge before using.
How to Store & Reheat Leftovers
- How to store leftovers. Leftover sheet pan pizza will last for 3 days in the fridge. Cover with plastic or store in an airtight container.
- How to reheat leftovers. While you can reheat leftover pizza in the microwave, I recommend reheating it on a pizza stone in the oven for the crispiest crust.
More Pizza Recipes:
- BBQ Chicken Pizza
- Cold Veggie Pizza
- Chicken Alfredo Pizza
- Turkey Cranberry and Brie Pizza
- Pizza Supreme Sliders
- Homemade Pizza Sauce
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Hawaiian Pizza (Sheet Pan)
Ingredients
For the Sheet Pan
- 1/4 cup olive oil
For the Dough
- 1 1/2 cups warm water (110 degrees F)
- 2 packets active dry yeast (1/4 ounce each)
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 4 cups all-purpose flour , spooned and leveled, plus more for work surface
Toppings
- 1/2 to 3/4 cup pizza sauce (depending on how much you prefer)
- 8 ounces (2 cups) shredded mozzarella cheese , divided
- 6 ounces Canadian bacon or cooked ham , diced small
- 20 ounce can pineapple rings , drained thoroughly and patted dry, diced
- 1/2 a small green bell pepper , diced small
- 1/2 a small red onion , diced small
- crushed red pepper flakes , for finishing (optional)
Instructions
- Brush an 11×17-inch rimmed baking sheet with a 1/4 cup olive oil. Set aside.
- Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir with a wooden spoon until a sticky dough forms.
- Turn out onto a lightly floured work surface, dust the dough with a touch of flour, and gently knead a few times, forming into a smooth elastic round.
- Transfer dough to the prepared sheet pan and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a pizza stone or inverted large baking sheet on the lower third rack.
- Using your hands, gently press and stretch the pizza dough on the baking sheet into the corners and up the sides – try to cover as much of the pan as possible. Let stand for 30 minutes and gently press and stretch again, if needed, to cover the pan.
- Use a large fork to pierce the pizza dough all over, starting at the center and working to within 1 inch of the edge.
- Brush the dough evenly with the pizza sauce, leaving the edges bare for the crust. Then top with half of the mozzarella cheese, all of the ham, pineapple, bell pepper, and red onion. Sprinkle over the remaining mozzarella cheese.
- Place the baking sheet on the hot stone and bake until the crust is puffed and golden brown and cheese is bubbly, 20-25 minutes (watch it carefully so it doesn't over-brown, since some ovens run hot.)
- Remove from oven, let cool for about 10 minutes, then transfer to a cutting board and sprinkle with a bit of red pepper flakes and slice into squares.
