This spicy Hawaiian pizza is next level delicious. With salty ham, sweet pineapple and spicy ‘nduja combining with oozy cheese and pizza sauce, you’re going to want to add this to your pizza night rotation. Because pineapple does belong on pizza, and this recipe proves it.
Does pineapple belong on pizza? It’s an age old, controversial question. I’m very much of the opinion that it does and challenge you to try this recipe if you don’t believe me.
I’m levelling up Hawaiian pizza with ‘nduja, a spicy spreadable Italian salami that truly takes this guy to another level. It hits my favourite flavour notes (sweet from the pineapple, spicy from the ‘nduja, salty from the ham) and is incredibly addictive. Try this on a pineapple on pizza denier and watch it convince them!
There are just FIVE key ingredients that go into this super addictive pizza, plus a couple of optional extras.
- ‘Nduja. This spicy, spreadable salami from Italy is an umami packed, flavour powerhouse. Salty, smoky and spicy, it’s wonderful on this pizza and the heat is tempered by the sweet pineapple. You’ll find it in Italian delis, gourmet grocery stores, local farmers markets if you’re lucky, or you can pick some up on Amazon. If you can’t find it, you can use chorizo.
- Roasted ham. Always go for free range. I love thick slices of roasted ham, but just use whatever you like best. You could also use bacon.
- Pineapple. The controversial one! Use fresh or tinned pineapple here, either will work. If you’re using tinned, find one that’s sitting in natural juice, rather than sugar loaded syrup.
- Mozzarella. Go for mozzarella with a low moisture content – buffalo mozzarella may look gorgeous, but so often it can end up as a soupy mess on top of homemade pizza. I normally just use pre-grated mozzarella and it works really well.
- Pizza sauce. Use a ready made pizza sauce if you like, or you can easily make a quick pizza sauce at home. Either mix ½ cup tomato passata with 1 crushed garlic clove and ½ teaspoon of salt OR throw a tin of peeled plum or crushed tomatoes into a blender, along with 2 garlic cloves and 1 teaspoon of salt. Blitz it into a smooth sauce. Using a whole tin will give you more sauce than you need for 2 pizzas, but it freezes really well so you’ll have a quick sauce for your next pizza feast.
To help make life easier, I like to top and cook pizzas on a piece of baking paper that can easily be transferred into the oven. Too many times I’ve accidentally destroyed pizzas trying to move them, and this takes that risk away.
If you have a pizza stone, you’ll want to cook this pizza on that, otherwise you can use a cast iron pan or an upside down oven tray to create a makeshift pizza stone. And always make sure you’re preheating your oven and whatever you want to cook your pizzas on for at least 30 minutes at your oven’s highest setting.
How to make it
Lay your base on a piece of baking paper, then get topping. Smooth the pizza sauce over the base and sprinkle over the mozzarella. Follow with dollops of ‘nduja, the ham and finish with the pineapple.
Cook in your preheated oven on a pizza stone/cast iron pan/oven tray right at the top of your oven for 10 – 15 minutes. You’re looking for the cheese to be oozy and bubbling, the crust to be golden and blistered and for some black char marks on the pineapple. Check it after 10 minutes to see if it needs longer, it will depend on the heat of your oven and what you’re cooking the pizza on.
Finish with a little drizzle of sweet chilli jam to hit that sweet and spicy flavour note even further, then top with fresh rocket leaves. Slice and serve right away while the pizza is still hot and bubbling.
Got a question?
It can be a little tricky to find, but it’s becoming more widely available. You can pick it up in Italian delis, specialty grocery stores or sometimes local farmers markets will be selling it. You can also find it on Amazon.
It definitely has a kick to it, but it’s balanced here with the sweet pineapple and salty ham. If you’re worried, use less ‘nduja on the pizza.
I love using fresh pineapple if I can find it – but tinned is easier and works just as well. Try to go for a tinned one that’s in natural juice, rather than sugary syrup.
Nope! I’ve included my go-to pizza base recipe below if you do want to try it – or give my 5 minute homemade pizza dough recipe a go if you’re after something super easy. But the recipe is really about the topping, so you can use any base you like. Using wraps or naan is a great little hack for quick pizza bases.
This really is all about the amount of toppings you’re putting on. Try not to load your pizza base up too much – if you do, the ingredients at the bottom will struggle to cook through. This is also why it’s super important to preheat whatever you’re cooking your base on. You want the base to start cooking and firming up right after you put it in the oven. That’s going to prevent the soggy factor.
I have a post sharing my top 5 tips for making the best pizza at home and this is addressed in there, so have a look if you’re after more advice.
A cast iron pan works really well if you have one – or turn an oven tray upside down. You’ll be able to easily transfer the pizza onto the tray this way, without having the edges get in the way.
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Let me know what you think about this recipe in the comments below. Did it convince a pineapple on pizza hater? I’d love to know!Print