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Hawaiian Pizza with Prosciutto

April 20, 2025
•
Shanika | Orchids + Sweet Tea

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This Hawaiian Pizza with Prosciutto is a tasty twist on the classic, with sweet pineapple, savory prosciutto, and gooey cheese all on a crispy homemade crust!
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Hawaiian Pizza with Prosciutto

If you're in the mood for something a little different, this Hawaiian Pizza with Prosciutto is where it's at! Sweet pineapple, salty prosciutto, and all that melty cheese on a homemade crust—it’s seriously the perfect flavor combo. Trust me, you’re going to love it! Gluten-free Option.

Up close shot of Hawaiian pizza on a grey pan.

This Hawaiian Pizza with Prosciutto came about one night when I was in the mood to mix things up. I made a homemade crust (because, honestly, homemade is always better) and decided to top it with prosciutto to give the classic Hawaiian a little upgrade. The salty-sweet combo was chef’s kiss—definitely a new favorite in our house!

If you're as obsessed with pizza as I am, you’ll definitely want to try some of my other favorites like the Garlic Herb Cheese Pizza, Kale Pesto Pizza, and Cajun Veggie Pumpkin Pizza. And for my gluten-free friends, you can easily swap in my Easy Gluten-Free Pizza Crust—it’s just as tasty! For more topping inspiration, be sure to check out my post on Best Pizza Toppings For Any Night.

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Ingredients on a brown wood table.

Why You Will LOVE This Hawaiian Pizza with Prosciutto

  • It’s a SUPER EASY from-scratch dough recipe that will leave you with a fool-proof fluffy + crunchy crust.
  • Sweet pineapple meets salty prosciutto for the ultimate flavor combo!
  • Cheesy & crispy in all the right places---- the ooey-gooey stretchy cheesiness takes the flavor to the next level. 
  • A crowd-pleasing combo that will have everyone coming back for seconds (And thirds Haha)
  • Family-friendly (Well, everyone in my family seems to love it, Haha.)
Image of ingredinets on a pizza crust.

Ingredients For Hawaiian Pizza with Prosciutto

Don't be intimidated by making your own pizza dough. It's simple and requires just a few ingredients:

CRUST:

  • Flour. I use all-purpose organic flour from Bob's Red Mill. See my gluten-free dough recipe for a GF option.
  • Honey. Yeast feeds on sugars so this helps the dough rise! My all-time favorite honey is from the brand Nature Nate's.
  • Instant yeast. This is also called rapid-rise yeast.
  • Garlic powder. I like to sneak a bit of extra flavor into my pizza crust. But if you're a purist, you can omit it.
  • Pinch of sea salt.

TOPPINGS:

  • Pizza sauce. Homemade or store-bought (For a delicious option, see my Homemade Pizza Sauce recipe)
  • Pineapple. Diced.
  • Red onion. Adds a mild, slightly sweet crunch
  • Fresh sliced prosciutto. You can substitute traditional meats like ham, bacon, etc.
  • Fresh mozzarella. Sliced or cubed.

GARNISH:

  • Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried-and-true brand is California Olive Ranch.
  • Red pepper flakes. Optional.
  • Italian seasoning. Homemade or store-bought.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PIZZA!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with Hawaiian Pizza with Prosciutto. Everything from my fave pizza pans, graters, parchment paper, and more. SEE THEM HERE!

Image of ingredients and seasonings on Hawaiian pizza ready to be baked.

Make The Perfect Pizza Crust Every Time!

When it comes to making the perfect pizza crust, it only really takes a FEW HACKS/TRICKS for this to happen.

Here’s How:

  • Make sure that your oven is preheated and is HOT!! This ensures that everything bakes evenly and cooks pretty fast to avoid anything that could possibly cause your pizza to be soggy or undercooked (like the dough!).
  • Never EVER use cold dough! Using cold dough changes the hydration and makes it more aggressive to stretch and work out. This isn’t good for your crust at all.
  • Always, Always use a Pizza Sheet Pan. For a crispy pizza, I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan.
  • DO NOT over-roll dough! When following the step of rolling out the dough slightly to flatten it, never roll out the dough too much! Be sure to follow the steps of stretching it out with your hands the rest of the way.
  • Never add TOO MUCH sauce! This step is super imperative (trust me, I learned the hard way!) and it’s such truth. Never add all the sauce entirely to avoid a soggy middle or crust.
  • Pre-cook any toppings that might require a longer cook time! This is especially true for certain veggies (and of course meats) that require a longer cook time that the allotted short amount of minutes that an actual pizza takes to cook. That way you aren’t trying to overcook your pizza because the toppings aren’t fully cooked.

There you have it—these tried and true tips/tricks will get your pizza coming out crisp and perfect every time! Do you have any additional tips that have worked for you besides these?

Image of baked Hawaiian pizza with greens.

Is Fresh Or Canned Pineapple Best On Pizza?

Honestly, both fresh and canned pineapple are great for pizza, but it really depends on what you’re going for!

Fresh pineapple

Fresh pineapple gives that vibrant, juicy crunch and a more tangy, tropical zing that makes every bite feel super fresh. It’s perfect if you’re all about that crisp, bright flavor.

Canned pineapple

Canned pineapple is the go-to when you’re looking for convenience and a sweeter, softer texture. It’s less juicy, which means you don’t have to worry about extra moisture on your pizza, but still delivers that delicious, mellow pineapple sweetness.

Both work, so pick whichever fits your mood!

More Topping Ideas

If you're looking to spruce up your pizza with more toppings, here are some additional ingredients you might like:

  • Arugula adds a peppery bite
  • Bacon
  • Jalapeños to spice things up
  • Peppers, red or green, bring a nice crunch and freshness.
  • Olives, black or green, add a briny touch that complements the prosciutto.
  • Chopped fresh basil added right after baking gives a fresh, aromatic finish.
  • Mushrooms add an earthy layer of flavor and texture.
  • Sun-dried tomatoes or herb roasted tomatoes
  • Artichoke hearts
Image of baked Hawaiian pizza with toppings.

Can I Double the Dough? Can I Freeze The Dough?

Yes! It's easy to double or triple this homemade pizza dough recipe. You can even freeze the dough before rising. Simply stick it in an oiled air-tight bag or container and into the freezer for up to six months. When you're craving some kale pizza, defrost the dough in the fridge overnight. Then let it come to room temperature for about half an hour before rolling, topping, and baking.

Hawaiian Pizza with Prosciutto Q + A's

How to store and reheat?

If you have leftover pizza, store it in an airtight container in the fridge for up to three days. You can reheat the pizza in a toaster oven or regular oven at 350°F for 5 to 10 minutes until heated through.

Can I Make the Dough Gluten-Free?

To make this recipe gluten-free, use this recipe for Easy Gluten-Free Pizza Crust.

How do you prevent the pizza from becoming soggy?

For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan. Also remember not to add too much sauce.

Craving More Pizza? Check Out These Next!

If you enjoyed the Hawaiian Pizza with Prosciutto, definitely throw these mouthwatering pizza recipes onto your "must-make next" list:

MADE OUR RECIPE(S)?

If you tried the Hawaiian Pizza with Prosciutto recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Image of baked Hawaiian pizza with toppings.

Hawaiian Pizza with Prosciutto

April 20, 2025 •
By Shanika
5 from 4 votes
If you're in the mood for something a little different, this Hawaiian Pizza with Prosciutto is where it's at! Sweet pineapple, salty prosciutto, and all that melty cheese on a homemade crust—it’s seriously the perfect flavor combo. Trust me, you’re going to love it! Gluten-free Option.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 8 servings
Units:
US Customary|Metric
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Ingredients

CRUST:

  • 2 ¾ cup organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM water (Ensure that it's warm and NOT HOT)
  • 1 tablespoon organic raw honey (You can sub with organic brown sugar or cane sugar)
  • 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
  • ½ teaspoon garlic powder
  • Pinch of sea salt

TOPPINGS:

  • ½ cup pizza sauce, homemade or store-bought (For a delicious option, see my Homemade Pizza Sauce recipe)
  • 2 cups dice pineapples
  • ½ red onion, chopped
  • 2 oz. fresh sliced prosciutto (You can sub with traditional meats like ham, bacon, etc.)
  • 8 oz. fresh mozzarella, sliced or cubed

GARNISH:

  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon red pepper flakes, optional
  • 1 teaspoon Italian seasoning, optional

Instructions

TO MAKE THE PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
  • Slowly add the flour, garlic powder, and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).
  • Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
  • Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
  • NOTE: You can also make + knead the dough in a large bowl without the need for an electric mixer. It might take a bit more arm strength---however, after a few minutes of kneading the dough, it should be elastic.

TO MAKE THE PIZZA SAUCE:

  • For homemade pizza sauce, be sure to check out my Homemade Pizza Sauce recipe!

ADD THE TOPPINGS + BAKE:

  • Preheat the oven to 500 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
  • Add a few spoonfuls of pizza sauce (the ½ cup) unto the top of center of crust until evenly spread out.
  • Generously sprinkle the chopped chopped onions atop the pesto sauce followed by pieces of fresh mozzarella cheese, leaving a bit of crust bare for the edges. Now add the sliced prosciutto and diced pineapples, all around the tops of the mozzarella.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown followed by sprinkles of Italian seasoning, if using.
  • Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
  • Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
  • Serve and enjoy!
  • Bon Appetit!

Tips & Tricks

  • PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. Check out my Amazon Shop for a great option!
  • STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.

Nutrition

Calories: 179kcal | Carbohydrates: 34g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 72mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Xx, Shanika in script writing

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  2. We love homemade pizza and I like all the ingredients you use in your chicken pizza - will most definitely make this soon !

    Reply

    • Yes, Linda! Homemade pizza is the best! Be sure to let me know what you think once you try it! Enjoy!

      Reply

  3. OMG i shouldn't have come here before lunch - now I'm starving and I want this pizza NOW!! haha. Buffalo chicken is SO DELICIOUS! And I'm like you with dairy - it try to avoid it but definitely have it once in a while and it's SO good. I would definitely go crazy on the mozzarella on this one.

    Reply

    • Haha! I completely feel your pain, Marie! And yes, I tried my best to not go entirely crazy on the Mozzarella cheese! Haha! I do hope that you get a chance to give this recipe a try!

      Reply