I finally had to try Hawaiian pizza because the debate on Twitter made me curious. How bad could pineapple–the crux of all the arguments–really be on a pizza? It seemed to me that it would be lighter than most cheesy/garlicky/greasy pizzas that make me break out in a sweat. So I combined my usual crust with ideas from a few other sites to get what turned out to be a pleasant surprise. It was still pizza to me, and now an option in the pizza rotation

I used the crust I like from Serious Eats, but put all the dough into a 15″ round pizza pan: Foolproof Pan Pizza

For the sauce, I used a cup or less of Marcella Hazan’s butter/tomato/onion sauce, which is my favorite tomato sauce: My Mother’s Butter, Tomato, and Onion Sauce

I took the advice of King Arthur Baking Company to saute the pineapple first to keep it from making a soggy mess (and sauteed the Canadian bacon, too): Hawaiian Pizza

For the meat, I used 3 strips of thick sliced bacon, diced, and 1/3 pound diced Canadian bacon. I used a 20 oz can of pineapple chunks, which I thought might be too much, but it was just right. A cup of grated Parmesan and 1/2 lb of torn fresh mozzarella finished it all off.

try it yourself, with an open mind

unbaked pizza

baked pizza