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Spicy Hawaiian Pizza-Recipe

Updated on June 14, 2013
Spicy Hawaiian Pizza...actual photo of one I made.
Spicy Hawaiian Pizza...actual photo of one I made.

Pizza Night

Pizza has always been one of my "house specialties". It's been a big hit among anyone I have ever made it for and it has caused me to be the designated pizza maker in any and every household. When I make pizza I go big. I have the uncanny ability to turn any kitchen into a bustling little Italian pizzeria. I take orders for what toppings everyone wants on their pizza, and I always make a traditional cheese and a pepperoni for the picky eaters of the group, usually consisting of children. I never get away with making less than at LEAST 6 to 8 large size pizzas.

Pizza Night in any household can easily be turned into a fun and exciting experience for everyone in your family. Assigning tasks and giving children the option of designing their own pizzas and adding their own toppings is an easy way to make sure even the pickiest of eaters are excited into trying their own creations. That being said it gives way to allowing children to try new things if they had fun making it.

Not THE dough. My sister took this picture for me... THANK YOU! =)
Not THE dough. My sister took this picture for me... THANK YOU! =)

Making Your Dough

Getting your dough right every time takes a lot of practice. Try not to let it get you down though. Sometimes people take years to get their dough just right.

What you need!

  • 4 1/2 cups bread flour
  • 1 3/4 teaspoons salt
  • 1 package instant, or pizza dough yeast
  • 1/4 cup olive oil
  • 1 3/4 cups water, ice cold

Then you will stir together the flour, salt, and instant yeast in a 4 quart mixing bowl. With a metal spoon or fork mix in the olive oil and the cold water until the flour has mostly absorbed the liquid and then knead lightly to combine entirely until smooth and slightly sticky. If too wet, sprinkle lightly with a little flour, if too dry add a tablespoon of cold water at a time until it reaches the right consistency. The finished dough will be springy, elastic, and slightly sticky. You will want to then set it aside while you prepare the toppings to give it a chance to rest. This usually makes 2-4 pizza crusts depending on size and thickness. I usually make 2 large semi thick or 3 medium semi thick.

Add orange Bell Peppers for more color!
Add orange Bell Peppers for more color!
Fresh Mozzarella
Fresh Mozzarella


Toppings I like to use on this particular pizza are as follows:

  • Red Bell Peppers-diced or in strips
  • Jalapeno Peppers-fine dice or thin rings, can also use prepared in a jar
  • Onions-diced
  • Banana Peppers-mild, diced or Julienne, or you can used prepared from a jar
  • Pineapple cut into chunks
  • Cubed/diced ham-precooked, any kind will do...choose what you like to eat, even lunch meat ham works!
  • Parmesan Cheese-grated, fresh or prepared
  • Garlic Powder
  • Dry Basil
  • A jar of your favorite pizza sauce or make your own!

Amount of toppings is really up to you. Make sure you keep in mind the thickness of the dough, You really don't want to go too heavy, but you really get to be the major deciding factor on how well you want your flavors layered. Account for at least enough dough for 2 large pizzas so about a quarter to half a cup of each should do it, a little more of the cheese though.

And a little Mood music

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Preparing Your Pizza

Now that you have assembled your toppings and your dough is ready, you are ready to prepare your pizza.

  • Wipe a thin layer of extra virgin olive oil down on your pizza stone** or your metal pan, a thin layer of cornmeal can be dusted over the olive oil on the pan to make your crust extra crispy.
  • Section your dough and freeze what you don't use.
  • Flatten your ball of dough out into a disc. Don't be afraid to pick it up and stretch it on your hands a little by resting it over your knuckles and turning. * Flipping in the air is NOT necessary but if you are a pro, GO FOR IT!
  • Lay your dough onto your baking surface, if you are using a pizza stone and do not own a peel be very careful when placing it on the stone as it is VERY HOT!
  • Aerate your dough, I like to puncture the dough liberally with a fork, then sprinkle the dough with your Parmesan cheese and a little garlic powder, and basil.
  • Bake for 5 minutes in a preheated 425° oven and remove IMMEDIATELY!
  • Cover your pizza entirely with a thin layer of your tomato sauce.
  • Spread a layer of Mozzarella cheese over that then top with your onions, peppers, ham and pineapple and cover with another thin layer of Mozzarella and sprinkle a touch more of your Parmesan and place back in the oven.

Depending on your toppings your pizza cook time will be anywhere from 15-25 minutes. You will need to keep a good eye on it and pull it out when your pizza is golden brown, crispy, and your cheese is melted. Allow it to rest a few minutes before cutting so you don't lose any of your toppings and enjoy!

** Pizza stone  must be started in a cold oven, then preheat oven with pizza stone on bottom rack!

Experiment !

  Don't be afraid of this one! The steps are the same but if you want something different why not try a wheat flour? Or different toppings... Pizza is one of the most versatile foods, it's all about finding what you like!


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    • SognoPiccolo profile image

      SognoPiccolo 6 years ago from Wilmington, Ohio

      Thanks! It really is delicious! And every little tip helps sometimes when you are trying to make the best pizza or whatever it is you are doing. =) Sometimes its the little things that count!

    • daleamy profile image

      daleamy 6 years ago from Spring Hill, TN

      Looks delicious! I had heard that advice about the pizza stone before, but I haven't been remembering to do it. Thanks for the tip!

    • Loren's Gem profile image

      Loren's Gem 7 years ago from Istanbul, Turkey

      Yummy! Whenever it comes to pizza, count me in! And I love pineapples for topping, too as it adds a distinctive kind of sweet 'n sour taste to it! Rated this hub and voted it up! :-)

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      I'm so glad you liked it! =) I hope everyone enjoys it after they make it as well!

    • AuntySa profile image

      AuntySa 7 years ago from Austalia

      Eccellente! This hub makes me hungry for pizza. Will try this later tonight. Thanks for sharing. :)

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      Thank you... I can just see it now... hundreds of people the world over all making the same pizza on the same day.... think theres a world record in it for me somewhere? lol

    • RanCrosby profile image

      RanCrosby 7 years ago

      I'm going to make this on Saturday. Great post

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      Thank you for stopping by to read! I appreciate it. I hope it comes out for you as good as it does for me. Have fun! =)

    • Pink Mingos profile image

      Pink Mingos 7 years ago from Mars

      You make this sound so easy (and thanks for being honest about how difficult the dough can be to master ;) We love pizza and will try this on a weekend when we have time to experiment with making our own dough!

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      Thank you! Yeah that pizza dough has almost always turned out really well for me... the less resting time you give it the more it is like Foccacia bread, the more it rises the more airy and light it gets. I am a huge foccacia fan though and resting it less than an hour really does give it the bite I enjoy when it comes to pizza dough.

    • JKeiser profile image

      JKeiser 7 years ago from Halstead, KS

      I have been making pizza for pizza night here at home but have never come up with the best dough recipe -- that part always left something to be desired (although a biscuit dough does work well for a breakfast pizza), so I am glad to see a recipe I will try. I also like the freezing part! Make ahead, freeze, that's more my style.

      Sounds like this dough recipe will be a great addition to my sauerkraut pizza!

      Thank you for a great hub.

    • profile image

      tina shang 7 years ago

      Just gotta say You have to try this pizza. These are the best homemade pizzas ever. Simply fantastic. You won't be disappointed.

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      thank you both for reading! and thank you very much for the up rating. It is greatly appreciated!

      @Heather.... you will need to feed your babies and everyone there so get cracking.. I expect pictures and a full report by the weekend lol

    • What's News profile image

      What's News 7 years ago

      Sounds like a good recipe. I'm going to try this out.

      Mood music great addition.

      Great Hub.

      I Voted Up.

    • profile image

      Heather 7 years ago

      Thanks Diane, I knew I was going to miss your yummy homemade pizzas.. but now I can make them myself. Yay : ) Totally Fantastic! : )

    • SognoPiccolo profile image

      SognoPiccolo 7 years ago from Wilmington, Ohio

      thank you so much. I am a bit of a perfectionist sometimes I guess. lol I only like using public domain photos or something that is my own and I couldn't find what I was looking for that was pd I made my sister snap 2 shots that I couldn't take myself right away. And it really is a crowd pleaser. I am a vegetarian and have not had it with the ham but everyone that has loves it. I made a veggie friendly version and it was tops. I have made this so many times the instructions of how I do it are burned in my brain forever. hahaa

    • bayoulady profile image

      bayoulady 7 years ago from Northern Louisiana,USA

      rated up! This is such a high quality hub with great pictures and directions. Looks delicious!