Hawaiian Pizza with Jalapeños

Pro tips

• Distribute pineapple and ham evenly across the surface to ensure every slice has both sweet and salty elements.
• If using jalapeños, slice them thinly and remove seeds for moderate heat, or leave seeds in for extra spice.
• Add jalapeños after the initial 5–7 minutes of baking so they soften without burning or releasing too much liquid.
• Let the finished pizza rest 2–3 minutes before slicing to allow cheese to set and prevent toppings from sliding.

Substitutions

• Ham → Canadian bacon or prosciutto (use less; more concentrated salty flavor)
• Pineapple → Mandarin orange segments or drained canned pineapple (adjust liquid if using canned)
• Jalapeños → Fresno peppers or red pepper flakes (note: flakes distribute heat unevenly; fresh peppers are preferable)
• Mozzarella → Blend of mozzarella and white cheddar (adds sharpness to balance sweetness)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.

Equipment

pizza stone or baking sheet · pizza cutter or sharp knife

Does pineapple belong on pizza?

Taste preference varies, but this recipe tests both versions—with and without jalapeños—to show how spice can complement pineapple's sweetness and balance the ham's saltiness.

Can you make Hawaiian pizza without jalapeños?

Yes. The base recipe works with just pineapple and ham. Jalapeños are optional and recommended only if you want heat to offset the sweetness.

What type of ham works best for Hawaiian pizza?

Diced or chunked ham (not thin slices) works best so it stays distinct from the other toppings and doesn't dry out during baking.

Should you cook pineapple before adding it to pizza?

No. Fresh pineapple chunks are added raw; they soften and caramelize slightly in the oven without becoming mushy.

How do you prevent the pizza base from getting soggy?

Use marinara sauce sparingly (1/2 cup for one large pizza) and ensure the dough is prebaked or par-baked before topping.