Experience the ultimate taste of Hawaii with Chef Tom's recipe for Hawaiian Pizza! Unforgettable pizza with Spam, pineapple and jalapeño. A flavorful twist that will take your taste buds on an adventure!
WHAT YOU'LL LOVE
- A wood-fired oven turns Spam and pineapple into a caramelized topping. Searing both directly in the oven before dicing concentrates their natural sugars into a char that a simple raw-topping approach couldn't achieve.
- The pizza sauce reduces right where the toppings are cooking. Simmering it in a skillet on top of the wood-fired oven while the Spam and pineapple sear inside means every component builds flavor simultaneously, not in sequence.
- A mid-bake spin ensures even browning in an intensely hot oven. Pulling the pizza out briefly to rotate it prevents one side from burning while the other lags behind in a 600°F environment where heat can be uneven.
- Hot pepper honey ties the sweet and spicy elements together at the end. Drizzling it on right before serving adds a final layer that bridges the pineapple's sweetness and the jalapeño's heat.
Hawaiian Pizza
Tom Jackson
Rated 2.2 stars by 10 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
24 minutes
Calories
679
Chef Tom fires up the Yoder Smokers Wood-Fired Oven for Hawaiian Pizza! Get stoked for a Spam, pineapple & jalapeño loaded pizza that cooks in under four minutes on the pellet grill!
Ingredients
- 1 (28 oz) can Ciao San Marzano Whole Peeled Tomatoes
- 3-4 large cloves garlic
-
1 tbsp Jacobsen Salt Co. Black Garlic Infused Seas Salt
- 1 tbsp white sugar
-
1 tbsp Colonial Chile Oil
- 650g (2 cup 14 tbsp) warm water (110ºF)
-
10g (1 tbsp) Caputo Dry Yeast
-
1000g (6 1/2 cup) Antimo Caputo “00” Pizza Flour
-
20g (2 tbsp) Jacobsen Kosher Sea Salt
- 2 cans Spam, sliced 1/2” thick
- 1 large whole pineapple, sliced 1/2” thick slabs, spiny exterior removed
- 1 lb low moisture mozzarella
- Jalapeños, thin sliced, as desired
-
Reida Farm Hot Pepper Honey, for garnish
- Green onions, sliced, for garnish
Pizza Sauce:
Pizza Dough:
Pizza Toppings:
Directions
- To make the dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minute. Once all ingredients are incorporated and a ball is formed, mix an additional 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into 4 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
- Fire up the Yoder Smokers YS640s Pellet Grill with the Yoder Smokers Wood-Fired Oven installed. Set the temperature to 600ºF. Let preheat about 30 minutes.
- Place a Lodge 10” Cast Iron Skillet on top of the wood-fired oven to preheat. Place a Lodge 15.5”x10.5” Baking Pan inside the wood-fired oven to preheat. Let these pans preheat for 5-10 minutes.
- Combine all ingredients for the pizza sauce in a blender and blend until smooth. Transfer from the blender to the Lodge 10” Skillet on top of the wood-fired oven. Cook until reduced to desired consistency, about 15 minutes.
- While the sauce cooks, sear the sliced spam and pineapple inside the oven on the lodge baking pan. Cook just until caramelized and crisped on each side, then remove and dice.
- On a floured work surface, stretch the dough thin, about 12” in diameter. Place on a well floured pizza peel.
- Build the pizza on the peel. Start by spreading your pizza sauce over the dough. Sprinkle the grated mozzarella over the sauce, then the diced spam and pineapple over the cheese. Top with thin sliced jalapeño rounds.
- Launch the pizza onto the baking stone inside the wood fired oven, using the pizza peel.
- Let the pizza cook for about two minutes, then pull it out of the oven with the peel, spin to brown evenly and place back in the oven. Continue cooking until bottom is crisped and shows dark spots, the edges of the crust are well browned and the cheese is melted and browned on top, about 3.5 - 4.5 minutes total. Remove from the oven.
- Serve the Hawaiian Pizza topped with sliced green onions and a drizzle of hot honey.
Recipe Note
Recipe FAQ
Why sear the Spam and pineapple separately before building the pizza?
Cooking them directly in the wood-fired oven first caramelizes their natural sugars into a char, giving both a deeper flavor than simply placing raw slices on the pizza would.
Why cook the sauce in a skillet on top of the oven while the toppings sear inside?
This lets every component build flavor at the same time rather than one after another, keeping the whole process moving quickly in a hot oven environment.
Why pull the pizza out to spin it partway through baking?
A 600°F oven can heat unevenly. Rotating the pizza partway through ensures the crust browns consistently on all sides instead of scorching in one spot.
Why add the hot pepper honey at the very end instead of baking it in?
Drizzling it on after baking preserves its bright sweetness and heat, tying together the pineapple and jalapeño flavors without the honey burning in the oven.
Can I make the dough ahead of time?
Yes — after dividing it into portions, it can rest in the refrigerator for at least 30 minutes, or longer if you want to prep further ahead.
How indoor-friendly is this recipe?
3 out of 5 — a home oven pushed to its highest setting with a pizza stone or steel can get close to this result; the wood-fired oven's extreme heat is what makes the fast, char-heavy cook possible outdoors.
Recipe Highlights
Caramelizing the Spam and pineapple separately: Searing both before assembly builds a deeper flavor than adding them raw.
Simultaneous sauce and topping prep: Cooking the sauce while the toppings sear keeps the process efficient.
The mid-bake spin: Rotating the pizza ensures even browning in an intensely hot oven.
Finishing with hot pepper honey: Adding it after baking preserves its flavor and ties the sweet-and-spicy elements together.
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Nutrition
Nutrition
- Nutrition Serving Size
- 20.35 oz
- per serving
- Calories
- 679
- Carbs
- 113 grams
- Protein
- 21 grams
- Fat
- 15 grams
- Sodium
- 2191 milligrams
