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.
If you liked this recipe, here are some others you might enjoy
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
Spicy Hawaiian Pizza
- Total Time: 20 minutes
- Yield: 2 pizzas 1x
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. Try this on a pineapple on pizza denier and watch it convince them!
I’ve included my go-to pizza dough recipe here too – but skip it if you’ve got store bought bases. I go into lots of detail on making this base in my post all about easy, homemade pizza bases.
Toppings for 2 pizzas –
1/2 cup tomato pizza sauce (or use 1/2 cup passata or crushed tinned tomatoes, mixed with a crushed garlic clove and 1/2 teaspoon of salt)
1 cup grated mozzarella
1/2 cup chopped pineapple (fresh or tinned)
4 large pieces of free range roasted ham, roughly torn
4 tablespoons ‘nduja paste
To garnish –
1 tablespoon chilli jam or sweet chilli sauce (try my easy chilli jam recipe)
Handful rocket leaves
For the dough –
500g flour (plain, bread or 00 flour)
1 teaspoon instant yeast
2 teaspoons salt
375g lukewarm water
Pizza stone, cast iron pan or oven trays to cook your pizzas on
Baking paper to top your pizzas on
To make the spicy Hawaiian pizzas –
- Top the pizzas. About 45 minutes before you want to cook your pizzas, put whatever you’re going to cook the pizzas on into the oven (whether that’s a pizza stone, cast iron pan or an oven tray). Turn the temperature to the highest setting your oven will go (that’s 250C fan for me). When the oven has been heating for at least 45 minutes, top your pizzas. Place your bases on two pieces of baking paper so they’re easier to transfer into the oven. There’s nothing more disappointing than your pizza falling apart when you try to move them (trust me, I have done it!) Divide the pizza sauce between your bases, then scatter over half the mozzarella on each. Dollop the ‘nduja on top, followed by the torn ham and finally, the controversial pineapple pieces.
- Cook the pizzas. Transfer each pizza, on the baking paper, onto the preheated pizza stone/cast iron pan/oven trays and cook for 10 – 15 minutes (check it after 10 – this will depend on the heat of your oven) on the highest rack in your oven. You want the pizza crust to be looking puffy, golden and blistered, the cheese to be bubbling and oozy and the pineapple to be looking lovely and charred. Remove from the oven and drizzle over the sweet chilli jam if you’re using it. Finish with the rocket, then slice and serve straight away.
If you’re making the dough –
- Mix the dough. Add the 500g flour, 1 teaspoon instant yeast, 2 teaspoons salt and 375g water into a large bowl. Mix with a spoon to form a rough, floury dough. Cover with a clean tea towel for 5 minutes. You’re now going to give the dough some ‘stretch and folds’ to help develop strength, without kneading. Start by wetting your hands, then with one hand in a ‘C’ shape, scoop your hand down the edge of your bowl, to reach underneath the dough. Pull the dough up with your hand, then fold it down back onto itself. Give the bowl a quarter turn, and repeat this process. Cover the bowl with cling film and let it rest for 10 minutes. After this time, repeat the stretch and fold process one more time, then cover the bowl again with cling film and leave to rise until doubled in size.
- Shape the bases. At least 30 minutes before you want to cook your pizzas, turn your oven to its highest setting (that’s 250C for me) and pop in whatever you’re going to cook the pizzas on – a pizza stone, cast iron pan or an oven tray. Divide the risen dough in 2. Using as much flour as you need, shape each piece into a ball. The easiest way to do this is to gently pull up one side of the dough a little, then fold it back on itself. Repeat with the other 3 sides, then flip the dough over. With floured hands, cup your hands around the dough and rotate the dough in a circle so that it forms into a ball, gently pulling the dough against the surface of the bench to create a little resistance so that it tightens up.
- Stretch the bases. Prepare 2 pieces of baking paper large enough to fit your pizzas on. To make sure you get a super puffy and bubbly crust, you want to handle the dough gently when you’re shaping it into a circle. DON’T use a rolling pin – if you do, you’re just deflating all the lovely airiness you’ve worked so hard to create. Add a couple of tablespoons of flour to your surface, then gently press the middle of the ball out into a small circle, leaving about 1.5cm for the crust (don’t touch it!) At this point, with floured hands, pick up the dough and let it hang off your hands. You’re using gravity to help the dough naturally stretch. Carefully rotate the dough through your hands. As you do, the dough will stretch further.
‘Nduja is a spicy, spreadable salami from Italy. You can find it in Italian delicatessens or specialty grocery stores, or find it on Amazon. You could use a spicy chorizo if you can’t find ‘nduja.
It’s super important to not overload your pizza base with toppings – that’s why it’s minimal here. This will help the pizza cook evenly in the oven.
I have a post that goes into lots of detail about how to make the best pizza bases if you’re after more information and photos of how I shape the dough to help.
Get my guide for making the best pizza at home – I share five of my top tips that will make a difference.
- Prep Time: 10
- Cook Time: 10
- Category: fakeaways
- Method: stove
- Cuisine: italian
- Serving Size: 1 pizza
Keywords: ham and pineapple pizza, ham pizza, pineapple pizza
YUMMMMM!!!! We loved this – even the kids enjoyed it!! Thank you, we’ll be making this again
Woohoo!!!! SO pleased you (and the kids!) loved it 🙂
So Delish and easy to follow recipe .
Love Kate’s website and dinner recipes perfect for my busy lifestyle . Healthy recipes suit me .
Awwww yay thank you so much Sue!! Made my day. So pleased you enjoyed and the other recipes 🙂