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Until very recently, I would avoid Hawaiian pizza like the plague. I never understood it's appeal. 1) Fruit on pizza? Gross. 2) How does the combination of Canadian bacon and canned pineapple equal Hawaiian? However, my husband and I have gotten more adventurous in our pizza making (and eating), so I thought I would give the "traditional" Hawaiian pizza a makeover. And frankly try to make it more Hawaiian. To achieve a good pizza, you need to start with a good foundation. After a couple years, I think I have finally found my perfect pizza dough recipe and technique (I will a full pizza dough post in the near future). I always make whole wheat pizza dough to try to be a bit healthier, but you can always substitute all purpose flour if you so desire. But if making pizza dough isn't your thing, you can purchase pizza dough from your grocery store or even your local pizzeria. Once the pizza dough has risen, rolled out, and pre-baked, it's time to add on the toppings. For our Hawaiian pizza I used Teriykai sauce, slow cooked pork using the Skinny Taste's Kalua Pig recipe, fresh pineapple, and a little red onion and cilantro. Because I pre-bake the crust to get the bottom crispy, once the toppings are on, the pizza doesn't take long to cook. For the last 2 minutes of baking, I turn the broiler on to get the cheese nice and bubbly and onions and pineapple a bit caramelized. My husband and I were so incredibly pleased with this pizza and we will definitely make it again. I will add more pineapple to it next time. It really helps balance out the salty pork, and guess what. Fruit on pizza isn't that gross after all.

Total time

80 minutes


  • 1¼ cup warm water
  • 1 packet (1 1/4 tsp) dry active yeast
  • 2 tbsp honey
  • 1¾ cup all purpose flour
  • 1¾ cup whole wheat flour
  • 2 tsp salt
  • 3 tbsp olive oil + extra
  • ½ lb pork (pork loin, chop, butt will all work)
  • ½ cup chicken stock ((good quality))
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp mesquite liquid smoke
  • 2 tbsp Teriyaki sauce
  • ½ cup shredded mozzarella cheese
  • ¼ cup red onion (diced)
  • -¼ cup pineapple chunks
  • 1 tbsp cilantro


  1. To start the pizza dough, stir honey into water until dissolved. Sprinkle yeast on top of water and let stand for 10 minutes until foamy. In the bowl of a stand mixer, combine flours and salt. When yeast has proofed, pour in to flour mixture and olive oil. Using a dough hook, mix together the dough and knead for 5 minutes. If dough is too dry or wet, add water or flour 1 tsp at a time until the desired consistency. The dough should be just barely tacky. Place dough in large bowl and rub with a little bit of oil to cover the surface. Let stand in a warm area for at least 2 hours until doubled in size. Over night is preferable, but if you limited on time, you can place in a warmed oven (heat oven to 150 degrees, then turn off before putting in the dough). Meanwhile, place pork, chicken stock, salt, pepper, and liquid smoke in a slow cooker on low and cook for 6 to 8 hours until pork shreds with a fork. After pork has cooked, preheat oven to 450 degrees. Place pizza stone or baking sheet in the oven to warm up. If making a thin crust pizza, divide the dough into two balls. Roll one ball out to desired thickness and size. Brush on about 1 tsp of olive oil. When oven is preheated, place dough on pizza stone and bake for 5 minutes until dough starts to bubble. Remove pizza stone and pizza from the oven. Spread on the Teriyaki sauce, then top with cheese, pork, pineapple, and red onion. Place back in oven and bake for 3-4 minutes or until cheese has melted. Turn on the broiler, and broil for 1 to 2 minutes or until cheese starts to brown. Remove from oven and allow to cool for 1-2 minutes before slicing. Then serve and enjoy.

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