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overhead shot of pizza on parchment paper

Hawaiian Chicken Pizza

Instead of the traditional ham, this Hawaiian chicken pizza not only adds chicken as a topping, but bacon as well.
Course Pizza
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 269kcal
Author Ryan Beck


No Knead Pizza Dough

  • 250 grams all-purpose flour (2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water


  • 6 slices bacon, chopped
  • 2 chicken breasts, shredded
  • Emeril's Essence seasoning
  • ¼ cup pizza sauce
  • 2 cup shredded mozzarella cheese
  • 1 cup pineapple, diced
  • ¼ cup red onion, julienned
  • ¼ cup cilantro, finely chopped
  • sprinkle of cornmeal


No Knead Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.


  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • In a medium skillet, cook the bacon over medium heat until fat is rendered and crisp. Place on paper towel-lined plate and reserve 1 tablespoon bacon fat.
  • If using chicken breasts, use same skillet you cooked the bacon. Season with Emeril's Essence and cook in skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred, add the seasoning and set aside.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Spread a light layer of the pizza over the dough, leaving about 1 inch around the edges untouched. Add about ½ cup of the mozzarella cheese. Spread the cooked chicken, bacon, pineapple and red onion. throughout the pizza. Add the remaining cheese.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Top with cilantro if using.


  • Take the time to make your own dough. My go-to is this no-knead pizza dough.
  • If you don't want to make your own sauce, store-bought works fine.
  • You can use rotisserie chicken instead of cooking your own to save some time.
  • Don't go overboard on the sauce. You want to just spread it lightly.
  • Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.


Serving: 1slice | Calories: 269kcal | Carbohydrates: 28g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 927mg | Potassium: 62mg | Fiber: 2g | Sugar: 6g