Sheet Pan Hawaiian Pizza is made with a super quick pizza base, chicken, ham, two cheeses (all which can be substituted to your preference) – 2 pizzas ready in under 30 minutes.

You can make and bake this Sheet Pan Hawaiian Pizza—also called Lazy Cook’s Hawaiian Pizza—faster than a delivery order arrives. It’s customizable, economical, and great when you need to feed a crowd. Two large sheet-pan pizzas are ready in under 30 minutes, and you can swap the cheeses, meats, or fruit to suit your pantry.

Years ago I kept a black scrapbook where I pasted recipes clipped from magazines. One day my toddler thought it would be fun to feed the book to our two Labrador puppies—along with my purse containing bank and credit cards. I noticed soon enough, but the dogs had already chewed the book and shredded many of my cards. The cards could be replaced; the cookbook pages could not. I lost a favourite recipe that day and later recreated a version that became the recipe below.

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This crust is not a thin, hand-held style; it’s soft and best eaten with a fork and knife. Before you decide you prefer a crisp base, try this easy method—you’ll be surprised how quick and tasty it is, especially when you have many mouths to feed and little time.

Sheet Pan Hawaiian Pizza

Sheet Pan Hawaiian Pizza

Linda Nortje

Sheet Pan Hawaiian Pizza uses a quick, no-yeast crust, topped with ham, pineapple and two cheeses. Two sheet pizzas in under 30 minutes.

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Course Light Dinner, Lunch

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 16 Large Slices

Ingredients

  

CRUST:

• 4 cups Self-Raising Flour
• 1 ¼ cups Boiling Water
• 1 cup Vegetable Oil
• ¼ t Salt

TOPPING:

• 2 cans (410g ea) Tomato and Onion
• 2 cups Cheddar Cheese grated
• 2 cups Ham sliced or small cubes
• 1 cup Pineapple Pieces canned or fresh
• 2 cups Mozzarella Cheese grated
• 1 t Dried Oregano

Instructions

 

CRUST:

• Preheat the oven to 180°C (350°F). Line two baking sheets with baking paper, letting the paper hang over the sides for easy removal.
• Place the self-raising flour, boiling water, vegetable oil and salt into a container with a tight-fitting lid. You don’t need to mix—secure the lid and shake vigorously for about one minute. Open the container; the dough is ready. Divide it into two portions and press each portion directly onto a prepared baking sheet. The dough will be uneven and thin in places—that’s fine.

TOPPING:

• Spread the tomato-and-onion mixture evenly over each base. Top in this order: grated cheddar, ham (slices or small cubes), pineapple pieces, grated mozzarella, and a sprinkle of dried oregano.
• Bake for 15–20 minutes, until the cheese bubbles and starts to brown. Remove from the oven and let rest 3–5 minutes before lifting the pizzas off the baking paper.
• Transfer to a serving plate, slice, and serve immediately while hot.

Notes

This recipe is slightly adapted from the cookbook Gesinskos.

Any combination of toppings works, but because this is a soft, quick crust (not a very sturdy, crunchy base), avoid overloading the pizza.

LINDA

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Nutrition value, where given, is not always accurate. Please check your ingredient labels.