Description
This Best Flatbread Hawaiian Pizza recipe combines the perfect balance of savory ham, sweet pineapple, and gooey mozzarella cheese atop crispy flatbreads. It’s a quick and easy pizza option, ideal for weeknight dinners or casual meals, featuring a golden crust brushed with olive oil and aromatic herbs, finished with optional fresh basil or spicy red pepper flakes.
Ingredients
Scale
Base
- 2 flatbreads (store-bought or homemade)
- Olive oil for brushing crust
Sauce
- 1/2 cup pizza sauce or marinara
Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cooked ham, diced or sliced
- 1/2 cup pineapple chunks, drained and patted dry
- 1 tablespoon sliced red onion (optional)
Seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
Garnish
- Fresh basil or red pepper flakes (optional)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper or place a pizza stone in the oven to preheat, ensuring a crispy crust.
- Prepare Flatbreads: Place the flatbreads on the prepared baking sheet. Lightly brush the edges with olive oil to help achieve a golden and crispy crust.
- Apply Sauce: Evenly spread a thin layer of pizza sauce over each flatbread, leaving a small border around the edges for the crust.
- Add Cheese and Toppings: Sprinkle shredded mozzarella cheese evenly over each flatbread. Arrange diced or sliced ham, pineapple chunks, and red onion slices (if using) on top. Then sprinkle garlic powder and dried oregano evenly over the toppings.
- Bake: Place the pizzas in the preheated oven and bake for 10–12 minutes, until the cheese is melted, bubbly, and the crust is crisp and golden brown.
- Garnish and Serve: Remove pizzas from the oven and garnish with fresh basil leaves or a sprinkle of red pepper flakes for a spicy kick if desired. Slice and serve warm.
Notes
- Make the pizza spicier by adding jalapeños or drizzling with hot honey before serving.
- For extra crispiness, pre-bake flatbreads for 2–3 minutes before adding sauce and toppings.
- This recipe works wonderfully with naan, pita, or lavash bread as alternative flatbread bases.
