Hawaiian Flatbread with Pineapple & Ham

Pro tips

• Pat pineapple dry before topping to prevent excess moisture from making the flatbread soggy.
• Use a light hand with marinara sauce—too much will prevent the crust from crisping.
• Layer cheese before adding pineapple and ham so the cheese adheres and helps hold toppings in place.
• Watch the edges closely; they brown faster than the center, so rotate the flatbread halfway through baking if needed.

Substitutions

• Marinara → pizza sauce or pesto (lighter flavor, adjust sweetness perception)
• Mozzarella → provolone or fontina (richer, more complex cheese flavor)
• Ham → Canadian bacon or prosciutto (leaner, more delicate salt profile)
• Flatbread → naan or pita (thicker, chewier base)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes.

Can I make Hawaiian flatbread ahead of time?

Yes. Assemble the flatbreads and refrigerate up to 2 hours before baking. Add a few extra minutes to baking time if cooking from cold.

How do I keep the flatbread crispy?

Spread marinara thinly to avoid sogginess, don't overload toppings, and bake at the temperature specified until the crust is golden and edges are crisp.

Can I use fresh pineapple instead of packaged?

Yes. Pat fresh pineapple chunks dry with paper towels first to reduce excess moisture and prevent a soggy flatbread.

What's the best way to reheat leftover flatbread?

Reheat in a 350°F oven for 5–7 minutes until warm and the crust re-crisps. Avoid the microwave to maintain texture.

Can I substitute the ham?

Yes. Canadian bacon, prosciutto, or cooked bacon work well. Adjust salt levels since cured meats vary in saltiness.