Quick Recipe Version (TL;DR)

Yield: 1 (12-inch) pizza, 2–3 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Quick Ingredients

1 lb pizza dough (store-bought or homemade, room temp)
1 tbsp olive oil (for the pan and crust)
1 cup pineapple chunks (fresh or well-drained canned)
1 tbsp unsalted butter
1 tbsp brown sugar
1/2 cup tomato pizza sauce
1 1/4 cups (5 oz) shredded low-moisture mozzarella
3–4 oz smoky ham or Canadian bacon, sliced
1 tbsp honey + 1/4 tsp red pepper flakes (for chili honey) or lime wedges
Optional garnish: chopped cilantro or green onion

Do This

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
2. Caramelize pineapple: sauté chunks in butter and brown sugar over medium heat for 5–7 minutes until golden and sticky; cool slightly.
3. Shape room-temperature dough into a 12-inch circle on parchment, lightly oiled, leaving a small rim for the crust.
4. Spread sauce evenly over dough, top with most of the cheese, the ham/Canadian bacon, and caramelized pineapple. Sprinkle remaining cheese on top.
5. Slide pizza (on parchment) onto the hot stone or pan and bake 10–12 minutes until crust is deep golden and cheese is bubbling with browned spots.
6. While pizza bakes, stir honey and red pepper flakes together (if using). Let pizza rest 2–3 minutes after baking.
7. Drizzle lightly with chili honey or squeeze fresh lime over the top, garnish with herbs if desired, slice, and serve hot.

Why You’ll Love This Recipe

Balanced sweet-savory flavors: smoky ham, rich tomato sauce, and caramelized pineapple with just enough sweetness.
Bright finish: a drizzle of chili honey or squeeze of lime lifts the whole pizza without overpowering it.
Weeknight-friendly: use store-bought dough for a gourmet-tasting pizza in about half an hour.
Flexible: easily adapt with different meats, spice levels, or even a vegetarian version.

Grocery List

Produce: Pineapple (or canned chunks), lime (optional), fresh cilantro or green onion (optional)
Dairy: Low-moisture mozzarella cheese, unsalted butter
Pantry: Pizza dough, tomato pizza sauce, olive oil, brown sugar, honey, red pepper flakes, salt, black pepper

Full Ingredients

For the Pizza

1 lb pizza dough (store-bought or homemade), at room temperature for at least 30 minutes
1 tbsp olive oil (for pan and brushing crust)
1/2 cup tomato pizza sauce (store-bought or homemade)
1 1/4 cups (about 5 oz) shredded low-moisture mozzarella cheese
3–4 oz smoky ham or Canadian bacon, sliced into bite-size strips or pieces

For the Caramelized Pineapple

1 cup pineapple chunks (fresh or canned in juice), cut into 1/2-inch pieces
1 tbsp unsalted butter
1 tbsp light or dark brown sugar, packed
Pinch of fine sea salt

For the Chili Honey (Optional Bright Finish)

2 tbsp honey
1/4–1/2 tsp crushed red pepper flakes (to taste)
1 tsp warm water (optional, to thin if needed)

Lime Finish (Alternative to Chili Honey)

1 small lime, cut into wedges

Optional Garnishes

1–2 tbsp chopped fresh cilantro or sliced green onion
Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat your oven and get set up

Place a pizza stone or an inverted, heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) (or as high as your oven safely goes) for at least 30 minutes. This ensures a crisp, well-browned crust.

While the oven heats, tear off a sheet of parchment paper large enough to hold a 12-inch circle of dough. Lightly oil it with a little of the olive oil. If your dough has been in the fridge, let it sit at room temperature so it relaxes and becomes easier to stretch.

Step 2: Caramelize the pineapple

Pat the pineapple chunks very dry with paper towels, especially if using canned fruit. This helps them brown instead of steam.

In a medium skillet over medium heat, melt the butter. Add the pineapple, spreading it out in a single layer. Sprinkle with the brown sugar and a pinch of salt. Cook, stirring every minute or so, for 5–7 minutes until the pineapple is golden, a bit caramelized at the edges, and the juices have thickened into a light syrup.

Transfer the caramelized pineapple and any syrup to a plate to cool slightly while you prepare the rest of the toppings.

Step 3: Prepare the toppings

Shred the mozzarella cheese if not already shredded and set aside.

Slice the ham or Canadian bacon into thin strips or bite-size pieces so that each slice of pizza gets a little bit of smoky meat. If the pieces are very moist, pat them dry with a paper towel to prevent excess liquid on the pizza.

Stir the tomato pizza sauce to ensure it is smooth and spreadable. If it seems very thick, loosen it with a teaspoon or two of water.

Step 4: Stretch the dough

Place the room-temperature pizza dough onto the prepared oiled parchment. Gently press it into a flat disk with your fingertips, working from the center outward. Then either use your hands to stretch the dough or a rolling pin to roll it into a roughly 12-inch circle, leaving a slightly thicker rim around the edge for the crust.

If the dough springs back or resists stretching, let it rest for 5 minutes and try again. Aim for even thickness so it bakes uniformly. Brush the outer edge lightly with a bit of olive oil to encourage a golden, flavorful crust.

Step 5: Assemble the Hawaiian Twist pizza

Spread the tomato pizza sauce evenly over the dough, leaving a 1/2-inch border around the edge for the crust. You want a thin, even layer—too much sauce can make the pizza soggy.

Sprinkle about 3/4 cup of the shredded mozzarella over the sauce. Distribute the ham or Canadian bacon evenly over the cheese. Then scatter the slightly cooled caramelized pineapple and any thick syrup from the skillet across the top.

Finish with the remaining 1/2 cup mozzarella, concentrating a bit more cheese around the pineapple and ham to help hold everything in place when sliced.

Step 6: Bake until bubbly and golden

Use a pizza peel or the back of a baking sheet to carefully slide the parchment and assembled pizza onto the preheated stone or hot inverted pan in the oven.

Bake at 500°F (260°C) for 10–12 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deep golden at the edges, the bottom is crisp and lightly charred in spots, and the cheese is melted, bubbling, and browned in patches.

Carefully slide the pizza (still on the parchment) back onto a peel or baking sheet and transfer it to a cutting board. Let it rest for 2–3 minutes so the cheese can set slightly.

Step 7: Add the bright finish and serve

While the pizza cools slightly, make the chili honey if using: in a small bowl, stir together 2 tbsp honey and 1/4–1/2 tsp red pepper flakes (adjust to your heat preference). If the honey is very thick, add up to 1 tsp warm water and stir until pourable.

Just before slicing, lightly drizzle the pizza with the chili honey, or instead give the whole pizza a gentle squeeze of fresh lime juice (or let everyone squeeze a lime wedge over their own slice). You are aiming for a subtle brightness, not a soaking.

Sprinkle with chopped cilantro or sliced green onion if desired, add a few grinds of black pepper, then slice into 6–8 wedges. Serve immediately while hot, with extra lime wedges or chili honey on the side.

Pro Tips

Dry your pineapple well: Extra moisture is the enemy of crisp pizza. Pat pineapple dry before caramelizing and do not overcrowd the skillet.
Use very hot oven and preheated stone: The hotter the baking surface, the better the oven spring and the crispier the bottom crust.
Do not overload with toppings: You want each bite to have balance; a light hand with sauce and toppings keeps the crust from getting soggy.
Room-temperature dough is key: Cold dough resists stretching and can bake up dense. Give it at least 30 minutes on the counter.
Finish lightly: Whether lime or chili honey, less is more. Start with a conservative drizzle or squeeze and add more at the table if needed.

Variations

Spicy Hawaiian Twist: Add thinly sliced fresh jalapeños or pickled peppers on top before baking, and use the full 1/2 tsp of red pepper flakes in the honey for extra heat.
BBQ Hawaiian: Replace the tomato pizza sauce with 1/3 cup of your favorite barbecue sauce for a smoky-sweet base, keeping the caramelized pineapple and chili honey drizzle.
Vegetarian Version: Skip the ham or Canadian bacon and add thinly sliced red onion and extra pineapple instead. A pinch of smoked paprika on top before baking adds a subtle smoky note.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust is crisp and the cheese is hot and melty again.

The chili honey can be made up to 1 week in advance and stored at room temperature in a sealed jar. The caramelized pineapple can be cooked a day ahead and refrigerated; bring it to room temperature before topping the pizza. If making your own dough, you can refrigerate it for up to 24 hours after the first rise, then let it come to room temperature before shaping.

Nutrition (per serving)

Approximate values for one of 3 servings (from a 12-inch pizza, including ham, cheese, pineapple, and a light drizzle of chili honey): about 530 calories, 22 g protein, 68 g carbohydrates, 18 g fat, 7 g saturated fat, 3 g fiber, and 12 g sugars. Values will vary based on the exact dough, cheese, and toppings you use.

Hawaiian Twist Pizza With Caramelized Pineapple and Ham