Grilled Hawaiian Pizza Recipe
This Grilled Hawaiian Pizza is my all-time favorite. It uses my homemade no-fail pizza crust & sauce, plus my favorite toppings with real Canadian bacon, fresh pineapple, and alarming amounts of cheese.
Traeger Grilled Hawaiian Pizza
If you love pizza night as much as I do, but you don't love the price tag that comes from take-out pizza night, I've got the recipe for you. This is an instant-classic, and will cost about 25% of what a local pizzaria will charge you.
This recipe uses my Easy Pizza Sauce Recipe with my Homemade Pizza Dough recipe. If you'd like to hit the easy button, you can pick up a jarred pizza sauce and some pre-made pizza dough. Or you can buy one of these pizza kits. It puts out a great crust!
Here's Why You'll Love It
- Have It Your Way: Pizza night at home ensures everything is EXACTLY how you like it. No charge for extra anything.
- Save Money: Take-out is expensive these days, but if you make it at home, you'll save so much money you can splurge on some pop and ice cream to go with it!
- Doesn't Heat Up Your House: The last thing I want to do in the warmer months is fire up my oven. With this recipe, you don't have to. You can cook it all outdoors.
- Makes Three Pizzas - Great for feeding a group without cooking all night.
- Grilled Pizza Flavor - The grill adds light smoke and crisp edges.
- Sweet And Savory Toppings - Pineapple, Canadian bacon, mozzarella, and parmesan work well together.
- Homemade Sauce - San Marzano tomatoes, garlic, herbs, and red pepper flakes give the pizza a bold base.
- Smart Grill Setup - The inverted cake pan lifts the pizza stone away from the flame to help prevent burning.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Sauce Ingredients
- Olive Oil - Helps bloom the garlic and gives the sauce a smooth, rich texture.
- Garlic - Fresh minced garlic brings savory flavor to the tomato sauce.
- San Marzano Tomatoes - These tomatoes blend into a smooth sauce with good sweetness and balanced acidity.
- Sugar - Rounds out the tomato flavor and softens sharp edges.
- Salt - Brings the sauce into balance and helps the tomato flavor stand out.
- Crushed Red Pepper Flakes - Adds gentle heat without making the pizza too spicy.
- Dried Basil - Gives the sauce a classic pizza-shop flavor.
- Dried Oregano - Adds earthy herb flavor that pairs well with tomato and cheese.
- Dried Parsley - Rounds out the dried herb blend.
- Garlic Powder - Adds deeper background garlic flavor.
- Onion Powder - Gives the sauce savory depth without adding chopped onion.
- Black Pepper - Adds mild sharpness and warmth.
Dough Ingredients
- Warm Water - Hydrates the flour and helps activate the yeast.
- Yeast - Gives the dough rise and structure.
- Salt - Seasons the dough from the inside out.
- Honey - Feeds the yeast and adds a light sweetness to the crust.
- Olive Oil - Makes the dough easier to handle and adds richness.
- Bread Flour - Gives the crust chew, strength, and a sturdy texture for grilling.
Topping Ingredients
- Canadian Bacon - Brings salty, smoky flavor and classic Hawaiian pizza character.
- Fresh Pineapple - Adds juicy sweetness. Cut it small so it heats through evenly.
- Shredded Mozzarella Cheese - Melts smoothly and gives the pizza its classic cheesy pull.
- Italian Seasoning - Adds a final layer of herb flavor over the toppings.
- Shredded Parmesan Cheese - Adds a salty, nutty finish and helps the top brown nicely.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Make The Sauce - Blend the tomatoes until smooth. Sauté the garlic in olive oil, then add the tomatoes, sugar, salt, red pepper flakes, herbs, garlic powder, onion powder, and pepper. Simmer for 10 minutes.
- Make The Dough - Mix warm water, yeast, salt, and honey in a stand mixer with the dough hook. Add bread flour until a soft dough forms and clears the sides of the bowl. Knead, then mix in the olive oil.
- Let The Dough Rise - Cover the dough and let it rise in a warm spot until doubled. Divide out enough dough for three pizzas.
- Par-Bake The Crusts - Press the dough onto pizza pans and par-bake at 450°F for 5 minutes. Add sauce, mozzarella, Canadian bacon, pineapple, Italian seasoning, and parmesan.
- Grill The Pizzas - Preheat the grill to 400-500°F. Set an inverted cake pan on the grill grates, then place a pizza stone on top. Grill each pizza on the stone until the crust is golden and the cheese is melted.
Recipe FAQ
Can I Make The Dough Ahead Of Time?
Yes. Make the dough, let it rise, then refrigerate it in a covered container. Let it sit at room temperature before shaping so it stretches more easily.
Can I Make The Sauce Ahead Of Time?
Yes. The sauce can be made a few days ahead and stored in the refrigerator. Warm it slightly or let it sit at room temperature before using.
Can I Use Canned Pineapple?
Yes. Drain it well and pat it dry before adding it to the pizza. Too much liquid can soften the crust and make the cheese slide.
Do I Need A Pizza Stone?
A pizza stone gives the best grilled crust. A grill-safe pizza pan can work, but the stone gives better browning and texture.
Why Put The Pizza Stone On An Inverted Cake Pan?
The cake pan raises the stone farther from the flame. That extra space helps the crust cook without burning before the cheese melts.
How Do I Store Leftovers?
Cool the pizza slices, then store them in an airtight container in the refrigerator. Use parchment between layers to keep the slices from sticking.
What Is The Best Way To Reheat Grilled Pizza?
Reheat slices in an oven, toaster oven, air fryer, or skillet until the crust crisps and the cheese melts. The microwave works, but the crust will be softer.
More Pizza Recipes
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Grilled Hawaiian Pizza
If you love Hawaiian Pizza, you're going to love this recipe! It uses homemade pizza dough and sauce, and all the fresh Hawaiian toppings you can throw at it.
Ingredients
Sauce
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 28-ounce can San Marzano tomatoes
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Dough
- 4 cups warm water
- 4 teaspoons yeast
- 4 teaspoons red, pink, or kosher salt
- ⅛ cup honey
- ¼ cup olive oil
- 9-11 cups bread flour
Toppings
- 20 pieces Canadian bacon
- 3 cups fresh pineapple, cut into small pieces
- 9 cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- 1 ½ cups shredded parmesan cheese
Instructions
- Place the San Marzano tomatoes in a food processor or blender and pulse until liquified.
- Heat the olive oil in a saucepan over medium-low heat.
- Add the minced garlic and sauté for 30 seconds.
- Add the pureed tomatoes, sugar, salt, crushed red pepper flakes, dried basil, dried oregano, dried parsley, garlic powder, onion powder, and black pepper.
- Simmer the sauce for 10 minutes, then remove it from the heat.
- Add the warm water, yeast, salt, and honey to the bowl of a stand mixer fitted with the dough hook. Mix for 30 seconds.
- Turn the mixer to medium speed and begin adding bread flour until a soft dough forms and clears the sides of the bowl.
- Mix for 4 minutes after the dough clears the sides. Turn the mixer to low and drizzle in the olive oil. Mix until the olive oil is fully kneaded into the dough.
- Cover the dough and let it rise in a warm place until doubled.
- Preheat your grill while the dough is rising to between 400-500°F. The hotter the better. Preheat with your pizza stone inside on top of an inverted high-sided cake pan.
- Divide out enough dough for 3 pizzas. Press each portion gently onto a large pizza pan.
- Par-bake each crust at 450°F for 5 minutes. Remove the crusts from the grill.
- Top each crust with sauce, mozzarella, Canadian bacon, pineapple, Italian seasoning, and parmesan.
- Place one pizza on the hot stone. Grill until the crust is golden brown, the bottom is crisp, and the cheese is melted.
- Repeat with the remaining pizzas.
- Slice and serve hot.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 736Total Fat: 49gSaturated Fat: 23gUnsaturated Fat: 26gCholesterol: 124mgSodium: 2253mgCarbohydrates: 30gFiber: 3gSugar: 14gProtein: 47gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
