No-Yeast Hawaiian Pizza

Forget delivery! You can make your pizza at home even without an oven! This No-Yeast Hawaiian Pizza with a two-ingredient dough and sweet and savory toppings will surely be a family hit.

Want dinner in a hurry? This no-yeast pizza is here to save the day! The dough comes together with simple pantry staples; no rising is needed. You can have a mouthwatering homemade pizza with your choice of toppings ready to enjoy in 20 minutes or less.

History of Hawaiian Pizza

Despite its name, Hawaiian Pizza was not invented in Hawaii at all. The concept was created in the 1960s by a Greek-born Canadian named Sam Panopoulos, who owned a restaurant and experimented with the traditional pizza recipe by adding pineapples. The resulting sweet and sour flavors became a hit with the customers and spread in popularity throughout the globe. The name Hawaiian came from the brand of canned pineapples he used in his first recipe.

Ingredient notes

The Dough

It is the easiest dough you can make with only four ingredients you probably already have on hand.

• Flour- the recipe uses all-purpose, but you can also use bread flour for a more chewy texture.
• Baking powder- this is what gives the pizza a lift in place of yeast.
• Salt- a small amount enhances the flavor of the dough.
• Greek yogurt- adds moisture and helps relax the gluten, making the crust softer and more tender.

The Toppings

Savor the tropics with this sweet and savory combination of toppings!

• Tomato Sauce- the recipe uses sweet-style tomato sauce, but regular tomato sauce or pizza sauce also works.
• Pineapple- use fresh pineapple for a juicier, brighter flavor. If using canned, choose pineapple packed in juice instead of syrup to keep the pizza from being overly sweet.
• Ham- you can use deli or thick-cut slices. You can also use Canadian bacon.
• Cheese- shredded mozzarella provides maximum meltiness. Other smooth-melting cheeses such as Gouda, Monterey Jack, or American processed cheese are also good options.

Preparing the pizza dough

1. Combine all the ingredients. Whisk the dry ingredients to ensure they're evenly distributed. Add the yogurt and stir just until a dough is formed.
2. Knead the dough. Turn the dough on a lightly floured flat surface and knead until smooth and pliable. If it’s too sticky, sprinkle a little more flour, half a tablespoon at a time. If it is too dry, add a splash of water.
3. Roll out the dough. Divide into two and use a rolling pin to flatten it to a circle about ¼ inch thick. If cooking on the stovetop, measure and cut to fit the pan. That’s it! Your no-yeast dough is ready for toppings.

How to Cook: Two Ways

No oven? No problem! You can cook the pizza in the oven or on the stovetop.

On the stovetop

1. Roll the pizza dough and use your skillet or pan to measure the dough; trim the edges to fit the pan. Heat the pan over medium heat and grease with olive oil. Transfer the rolled dough and cook for 2 to 3 minutes or until the bottom is lightly browned.
2. Flip the dough using a spatula or turner. Lower the heat and assemble the pizza with the tomato sauce and toppings.
3. Cover and cook for another 3-4 minutes or until cheese is melted. Transfer the pizza to a cutting board and slice it into serving pieces.

In the oven

1. Preheat the oven to (450°F). The high oven temperature helps the bottom get crunchy, and the top gets brown. Place the rolled dough on a round pizza pan and bake for 5 to 8 minutes to prevent the pizza from getting soggy.
2. Take it out of the oven and assemble the pizza with the sauce and toppings. Bake for another 10 to 15 minutes or until cheese is melted.
3. Remove from the oven and slice into serving pieces.

How to serve and store

• Serve this easy, tropical pizza with your favorite green salad or soup for a hearty lunch or dinner. It also makes a filling midday snack or tasty appetizer for any simple get-together.
• The raw pizza dough will last up to 24 hours in the refrigerator, tightly wrapped in plastic film.  Once baked, store it in an airtight container to prevent it from drying out and absorbing random odors in the fridge. Refrigerate for up to 3 days or freeze for up to 2 months.

Reheating methods

• Oven- place the leftover pizza on a parchment-lined baking sheet or directly on the oven rack for extra crispiness. Bake at 375 F for about 8 to 10 minutes or until the cheese is melty and the crust is crisp.
• Stovetop- heat a skillet over medium heat, place pizza slices in a single layer, and cover tightly with the lid to trap the steam. Cook for 2 to 3 minutes, adjusting the heat to prevent the bottom from burning.
• Air fryer- preheat to 350 F and place the pizza in a single layer. Heat for 3 to 5 minutes.
• Microwave- although this method is a quick option, it's not recommended as it makes the crust soggy and the cheese rubbery.