Sheet Pan Hawaiian Pizza with Pineapple and Bacon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet and savory Hawaiian pizza made on a sheet pan featuring crispy bacon, juicy pineapple chunks, and melted mozzarella cheese. This italian-inspired pizza ready in about 38 minutes pairs pizza dough, tomato sauce, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 450°F (230°C) and lightly oil a 12x16-inch sheet pan with 1 tbsp olive oil.
  2. Step 2: Roll out 400 g pizza dough on a floured surface into a 12x16-inch rectangle and transfer it onto the prepared sheet pan.
  3. Step 3: Spread 120 g tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Step 4: Sprinkle 200 g shredded mozzarella cheese evenly on top of the tomato sauce.
  5. Step 5: Scatter 100 g pineapple chunks and 6 bacon slices (cut into 1-inch pieces) evenly over the cheese.
  6. Step 6: Sprinkle 1 tsp dried oregano over the toppings.
  7. Step 7: Bake in the preheated oven for 15-18 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.
  8. Step 8: Remove from oven, let cool for 5 minutes, then slice into squares and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Hawaiian Pizza with Pineapple and Bacon take to make?

Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Hawaiian Pizza with Pineapple and Bacon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.

Can I substitute ingredients in Sheet Pan Hawaiian Pizza with Pineapple and Bacon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Hawaiian Pizza with Pineapple and Bacon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Hawaiian Pizza with Pineapple and Bacon?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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