This recipe will teach you how to make bite-sized homemade Hawaiian pineapple pizza from scratch. These mini pizzas are absolutely perfect for making for lunch or dinner, or even just as a tasty afternoon snack for you and the family.
How to Make Bite-Sized Hawaiian Pineapple Pizza
This easy to follow recipe makes it an absolute breeze to prepare your own pizza dough from scratch:
- Prepare the yeast mixture. Use the bowl of a stand mixer fitted with a dough hook to combine the warm water and instant yeast.
- Prepare the flour mixture. In a separate bowl, combine the bread flour and salt.
- Add the olive oil. Add the olive oil to the bowl of the stand mixer.
- Add the flour mixture. With the mixer running, slowly add in the flour mixture.
- Beat. Beat on low speed for 5 minutes.
- Grease a bowl. Lightly grease a large bowl with olive oil.
- Rise. Transfer the dough to the greased bowl, cover with plastic wrap and leave to rise in a warm place for 1 hour (or until the dough has doubled in size).
- Preheat the oven. Preheat your oven to 500℉.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Prepare the dough for baking. Punch the dough and then transfer onto a lightly floured surface. Roll the dough out into a rectangle that’s about ¼ inch thick. Then use a round cookie cutter of your choice to cut out your mini pizzas. Place each of the mini pizzas on the prepared baking sheet.
- Add the toppings. Top each of the mini pizzas with pizza sauce (or homemade marinara sauce), shredded mozzarella cheese, chopped Canadian bacon and fresh pineapple chunks.
- Finishing it off. Top with crumbled bacon.
- Bake. Bake the mini pizzas in the preheated oven for 10 to 12 minutes (or until the cheese is melted and bubbly).
3 Top Tips for Making Homemade Pizza Dough
Here are 3 of our top tips for making your own homemade pizza doughs totally from scratch:
- Pick the right type of flour. You’ll be able to find pizza dough recipes made with just about every type of flour imaginable, including cauliflower as a flour replacement. Different types of flours can end up producing a dramatically different type of pizza crust; for example, bread flour makes for crunchy exterior with a chewy interior, while all-purpose flour will typically make a softer crust.
- Stretching is better than rolling. Properly stretching out pizza dough is truly an art. With that being said, stretching is indeed better than rolling because it helps to work the gluten in the dough properly, which will end up improving the overall final texture of your crust.
- Patience is a virtue. Be sure to give the pizza dough plenty of time to rise so that it ferments properly. One hour is typically enough time, but two hours can be even better to really give your dough the best flavor.
Can I Freeze These Pineapple Mini Pizzas?
Yes, you can definitely freeze these pineapple mini pizzas. Allow them to cool completely first before transferring them into freezer-safe airtight containers with parchment paper lined between them.
You’ll be able to freeze the mini pizzas for up to 3 months.
How to Make Pizza Dough Without Yeast
Yeast is the main leavening agent in pizza dough, which causes the pizza dough to rise.
In case you don’t have any yeast handy, you can make do with mixing baking soda and an acid like lemon juice or vinegar as your acid. Mix 1 teaspoon of baking powder with 1 tablespoon of lemon juice or vinegar together in a bowl before adding it to your dough.
(Also try: Watermelon Pizza)Print
Bite-Sized Homemade Hawaiian Pineapple Pizza From Scratch
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
For the pizza dough:
- 1 ½ cups bread flour
- 1 tsp instant yeast
- 1 ½ tbsp olive oil
- ½ tsp salt
- 2/3 cup warm water
For the topping:
- ½ cup pizza sauce, or homemade marinara sauce
- 1 cup shredded mozzarella cheese, shredded
- 4 ounces Canadian bacon, chopped
- ½ cup fresh pineapple chunks
- 4 bacon, slices, cooked and crumbled
- fresh oregano for decoration
- In a bowl of stand mixer fitted with a dough hook combine the water and yeast.
- In another bowl combine the flour and salt.
- Add the olive oil to the bowl of stand mixer.
- While the mixer is running, add the flour mixture slowly.
- Beat on low speed for 5 minutes.
- Lightly grease a large bowl with olive oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 500ºF.
- Line a baking sheet with parchment paper.
- Punch the dough.
- Transfer the dough onto a lightly floured surface.
- Roll the dough into a rectangle ¼ inch thick.
- Cut out your mini pizzas with a round cookie cutter of your choice.
- Place the mini pizzas on a baking sheet lined with parchment paper.
- Top each base with pizza sauce, shredded mozzarella, Canadian bacon and pineapple.
- Top with crumbled bacon.
- Bake on the lowest oven rack until the cheese is melted and bubbly, about 10 to 12 minutes.