My version of Hawaiian Pizza, with prosciutto, brown-sugar roasted fresh pineapple, red onion and goat cheese!
Fun Fact! Hawaiian pizza originated in Canada back in 1962, when a pizza shop owner right here in Ontario decided to try pineapple on pizza. He paired it with ham, for the sweet and salty combination and called it Hawaiian. And while much maligned and mocked since then, I’m a proud and unapologetic member of Team Pineapple :)
For my version, I gave the classic a bit of an update. I’ve swapped the classic ham for prosciutto and added some goat cheese to the mix. For the pineapple, I started with a fresh pineapple, that is brown-sugar roasted before cutting into chunks. Of course, there’s a bit of mozzarella, too and a bit of red onion. Fresh out of the oven, my pizza is topped with fresh baby arugula.
My Canadian Hawaiian pizza is a true feast for the taste buds, with sweet pineapple, salty prosciutto, tangy goat cheese, spicy red onion and fresh and peppery arugula.
Ingredients and Substitutions
Pizza Dough – You can use store-bought pizza dough and/or pizza sauce or use your favourite homemade versions. I have used Peter Reinhart’s pizza dough here. (The recipe is all over the internet, so just hit up Google :)
Pineapple – I’ve started with fresh pineapple, that I cut into chunks and roast ahead with a brown sugar glaze. If you’d like a simpler pizza, you can certainly use canned pineapple chunks.
Prosciutto – Prosciutto brings the same salty note that classic ham does. I like it, but while I’ve used prosciutto here, you can go classic Hawaiian pizza by using cubed or deli ham instead.
Goat Cheese – I am a big goat cheese fan and I love the tangy note it brings to this pizza. You can omit, if you like and just go with mozzarella.
Mozzarella Cheese – pizza mozzarella will give the best results here. You can shred yourself or buy it pre-shredded.
Red Onion – I love red onion, but regular yellow onions are fine here, as well.
Be sure to flour your pizza peel well in order to easily transfer it to the hot pizza stone. A little cornmeal helps, too.
A little trick I use often is to assemble my pizza on top of parchment paper, then trim the parchment even with the pizza. Simply slide the pizza peel under the parchment and transfer it to the hot stone parchment and all. Your crust will still cook beautifully with the parchment underneath.
Get the Recipe: Hawaiian Pizza
- 1 lb pizza dough, store-bought or your favourite homemade
- 1 cup pizza sauce, store-bought or your favourite homemade
- 1 cup mozzarella cheese, shredded, packed
- 1/3 cup red onion, thinly sliced
- 1/2 fresh pineapple, peeled, cored, sliced and roasted *see instructions below
- 2 Tablespoons brown sugar
- 6 slices prosciutto
- 1/3 – 1/2 cup goat cheese, crumbled
- 1 1/2 cups baby arugula, for topping after baking
- Roast the pineapple (do ahead): Preheat oven to 425F. Prepare the pineapple by slicing away the outside of the pineapple. Cut into quarters and slice away the core. Cut into 3/4-inch slices. Place onto a baking sheet and sprinkle with brown sugar. Roast in preheated oven until lightly browned, about 15 minutes. Remove from oven and let cool. Cut into chunks.
- When ready to cook your pizza, place pizza stone in cold oven, then turn on/preheat oven to 500F.
- Stretch pizza dough into a 14 to 16-inch circle. Spread the top of the dough with pizza sauce, leaving the outside edge uncovered by 1/2 inch or so. Sprinkle shredded mozzarella evenly over-top. Scatter sliced red onion and the roasted pineapple chunks over-top. Lay a piece of prosciutto out flat. Starting with the short end, roll up the prosciutto loosely, into a rough rose-shape and place on top of pizza. Scatter goat cheese over-top.
- Use a pizza peel to transfer the prepared pizza to the hot pizza stone in the oven. Bake for 12-15 minutes, or until the crust is well cooked and brown in spots. Remove pizza from oven and top with fresh arugula. Slice and enjoy!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!