The BEST Homemade Hawaiian Flatbread Pizza is a breeze to whip up! Ever wondered how to make your own flatbread pizza? With just a few simple ingredients and the push of a button on your bread machine, you can have some delicious dough to make your own flatbreads and more!
We love to get the machine going in the morning and make these Hawaiian style pizzas for lunch or dinner. If we are doing a pizza night, sometimes I will make this one day ahead. You can refrigerate it in a greased bowl overnight covered with plastic wrap. Flatbreads are very versatile and make more than great pizza at home so having a go-to recipe is a must!
Keep in mind, you don’t have to make your own flatbreads to make this pizza. Store-bought will work just fine too! But if you are looking for something healthier to start off your new year, need something budget friendly, or simply just want to mix up your meal routine, check out this recipe.
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Flatbread Dough Ingredients:
Bread Machine (1.5 or 2-pound)
All-Purpose Flour or Bread Flour- This isn’t a high rising bread, no need for the extra gluten in bread flour here, but use it if you prefer. I have tested both and they work similarly.
Spelt or Wheat Flour- I love to use Spelt but you can use Wheat Flour in equal parts. Adding just a little bit of spelt flour not only made this more flavorful, but healthier. As a bonus, it really helps the texture of the dough. It made it much easier to work with too.
Honey– It helps the yeast do it’s job. Don’t swap it out for regular sugar. This counts for part of your liquid. You may be able to try real Maple Syrup if you are looking for a vegan option, but it has not been tested yet and will more than likely alter the flavor a little bit.
Salt- Plain table salt, pink Himalayan, or sea salt.
Instant Yeast– I almost always use instant yeast, aka bread machine yeast. If you use active dry, it may require long resting time after you have divided your finished dough.
Digital Scale- Measuring by weight has become my preferred method for measuring. It’s easier once you get the hang of it and is far more accurate. If you are measuring by volume be sure to spoon your flour into your measuring cup and level it off with a butter knife. For the honey, measure the oil first. The honey will slide out much easier.
Silicone Spatula– I use these every time I check my dough for too wet or too dry during the first mix. It helps me pull down any ingredients stuck to the sides of the bread pan so it will all incorporate into the dough ball. The bread machine pan is non-stick and will scratch, so using something soft prevents any damage.
Dough Scraper or Butter Knife- For dividing the dough.
Silicone Baking Mat- Parchment paper works great too, but I have been using silicone mats to cut down on my waste in the kitchen and I LOVE them. Because I bake so much, I was using far too much parchment paper. Definitely line your baking sheet if baking the breads and when cooking the pizza for even cooking and quicker clean up.
Silicone Pastry Mat- I absolutely love to roll out and shape my dough for any kind of bread making on my silicone counter mat. It gives me a nice surface area to flour, shape, and roll. My doughs tend to stick less, and if I do have to flour the counter it is SO much easier to clean up. I just take it to the sink and rinse it off or wipe clean with a few paper towels. It also helps me size and measure these flatbreads. It’s not a necessity, but it is helpful when making sure that you are going to fit the bread in your skillet or griddle.
Cast Iron Pan, Skillet, or Griddle
Barbecue Sauce- Make your own or grab a bottle of your favorite sauce.
Monterey Jack Cheese- Shred some Monterey Jack or if you prefer, mozzarella… go for it. It all works!
Chopped Ham- I use leftovers from a spiral ham and dice it up to bite sized pieces. You can use any ham you like, keep in mind that the thinner sliced deli slices will brown quicker in the oven during cooking. If you love bacon, you can use that too.
Pineapple- I use fresh pineapple. My husband and daughter love pineapple so I reserve a few ounces when I do meal prep. I slice mine into thin bite-sized pieces. If you use canned, just make sure that you drain it well so it doesn’t make the pizza soggy.
Red Onion- Not only does it add a pop of color, but it adds a punch of flavor that just goes so well with all the other ingredients. If you don’t like red onion, you can skip it or use a different type of onion.
Cilantro- This makes the pizza so pretty and it tastes great too. If you are someone who does not care for cilantro, just skip it. Maybe try fresh parsley instead to add that fresh green garnish.
Dough Cycle Tips
Know the order to place your ingredients. I always write my recipes for bread in the order they go into the pan of my machines. I have several and they all work well adding wet then dry, but always check the manufacturer’s instructions.
Measure ingredients into a bread pan that has been removed from the machine. Spills happen and it’s to keep flour and liquids away from the heating elements.
Make sure your machine is in a secure location where it cannot fall off the counter when left unattended. Though this has not happened to me, I have heard of it happening. Bread machines do move quite a bit during the mixing and kneading parts of the cycle. It’s best to keep it in a spot where it can’t take a “walk” off of your counter while you are letting it do the hard work for you.
Check your dough for too wet or too dry within the first 5 minutes and make adjustments accordingly. This part is so simple, but also very important. Especially because no matter how you measure, there will be ingredients sitting on the side of the pan that need a gentle scrape down with a silicone spatula. This helps you gauge whether or not your dough is too wet or too dry by making sure that everything you have already added gets mixed in before making any possible modifications.
No matter how you measure or how great the recipe, there are variables such as weather and temperature that will change how the dough ball forms. On rare occasions, you may need to make minor adjustments such as adding a tablespoon or two of flour or liquid. I find that if I bake on rainy days that I may need a little bit of extra flour. Other than that, using a digital scale to measure helps keep my results fairly consistent.
Set a timer for the finishing time. The bread machine is pretty much set it and forget it after the first 5 minutes. It’s a great time to walk away and do other things. Because of that, I highly recommend setting a timer so the dough isn’t accidentally forgotten in the machine. A few minutes shouldn’t affect this flatbread recipe, but more than that with other recipes and it could end up over-proofed.
How to Cook Flatbread
STEP 1: After the bread machine has done it’s work. Remove the dough onto a lightly floured surface and press out the air bubbles. Shape into a loose round ball and divide into 4 equal pieces.
Let rest for an additional 15 -20 minutes covered with a light towel. Set a timer and come back. This time will vary depending on the temperature of your kitchen, but adding a resting period will help it roll out easier since there is no “final” shaping & rising. The dough needs time to relax or it will resist.
STEP 2: After your dough has rested, press out the air again, pre-shaping a circle as you go along. Then roll each dough ball out into 10″ circles, you can do one at a time in between cooking or all at once if you have the counter space.
STEP 3: The easiest way I have cooked flatbread has been with a large electric griddle and that is the main method I have included in the recipe below. Set the temperature to 325 F on the dial and cook two at a time for about 5-7 on each side until golden brown.
You can also use a large skillet pan that is about 12 inches in diameter so you have enough room for an 10 inch round. If using a skillet, turn the heat to medium and cook for about 5-7 minutes on each side. I like to use a lid to help them cook a little faster. Make adjustments to the heat as needed to prevent burning.
I have also cooked it on a cast iron skillet. If using cast iron, I have to adjust the heat between medium and medium low. It will get very hot so be careful, and be sure it is well seasoned and debris free. I highly recommend using a lid with cast iron, because it conducts heat SO well that the lid helps it almost “bake”by holding the heat in. It will take less time using this method. Usually about 2-3 minutes per side.
Whether you are using a standard skillet or a cast iron, take the cooking time as an opportunity to roll out and have your next flatbread ready to go. If you have the counter space to roll them all out at once, keep them covered with a lint-free towel to prevent drying out. I use flour sack towels.
You can also bake them on one or two large parchment lined sheet pans in a 350 F oven for 15 to 25 minutes. I have 2 large baking sheets and can get all four breads cooked at once. Check for doneness at the 15 minute mark and add time as needed until it does not look doughy and is nicely browned. No need for flipping with this method.
Pick whichever way works best for you and let them cool on a cooling rack or serve warm. They can be stored in an air tight container or zipper bag for up to one week in the fridge.
Making Hawaiian Flatbread Pizza
Most of the cooking is done after you have made the flatbreads. This can either be done the same day or a few days in advance. As I mentioned before, you can also use store-bought breads and skip to the good part.
STEP 1: When you are ready to start make the pizza, prepare and set out all of your ingredients like an assembly line aka mise en place.
STEP 2: Pre-heat your oven to 375 F and line your large baking sheet with parchment paper or silicone mats. You can make two at a time or more if you have more than one baking sheet.
STEP 3: Spoon the BBQ sauce onto the flatbread and start layering. A little bit of shredded cheese, the chopped ham, then the pineapple, more cheese, then the sliced onions.
Bake for 15-20 minutes on the middle rack until the cheese is nice and bubbly. Remove from the oven and garnish with the cilantro or parsley. Serve hot.
If you try my recipe for The BEST Hawaiian Flatbread Pizza or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
The BEST Hawaiian Flatbread Pizza
- 1 1.5 or 2-pound bread machine, optional
- 1 electric griddle or standard skillet
- 1-2 large sheet pans
- parchment paper or silicone mats
- 1 Cooling Rack
- 1 cup water, lukewarm (about 105 F)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 3 cups bread flour
- 1/4 cup spelt flour or wheat flour
- 1 teaspoon table salt
- 1 1/2 teaspoons instant yeast or bread machine yeast
- 4 8-10 inch flatbread, homemade or store-bought
- 8 ounces barbeque sauce, homemade or store-bought
- 8-10 ounces Monterey Jack Cheese, shredded
- 6 ounces fresh or canned pineapple, well drained, bite sized pieces
- 8 ounces ham, bite sized pieces
- 1/4 cup cilantro or parsley, chopped
- Add the ingredients into your bread machine pan in the order listed, from wet to dry or as recommended for your own machine.
- Set the machine to the dough cycle, and after 5 minutes for too wet or too dry. Make small adjustments if needed.
- Once your machine has completed its cycle, remove the dough and knock out the air on a lightly floured surface by gently kneading a few times. Divide into 4 equal pieces and gently shape into rounds. Cover loosely with a lint free cloth (I use flour sack towels) and let rest for 15-20 minutes. Be sure to set a timer.
- After the resting period the dough should roll out and hold its shape. If the dough resists and springs back too much, cover again and let rest for another 5 minutes or so.
- Pre-heat your electric griddle to 325 F or a large 12" skillet to medium/medium-low and start rolling out 10" rounds. They don't have to be perfect, just get a shape thin enough to cook fairly evenly and that will fit in your skillet or on your electric griddle.
- Cook for 5-7 minutes per side, flip when browned. When cooked place on a cooling rack and cool completely before storing or make the pizzas as soon as you are ready. If you are not making pizzas, cut into triangles and serve with soups, salads, or dips.
- Store in an air-tight container or zipper bag in the refrigerator for up to 7 days
- Prepare your toppings, pre-heat the oven to 375 F, and line your baking sheets with silicone mats or parchment paper.
- Place your flatbreads on the baking sheets and divide the BBQ sauce evenly between the breads. About 1/4 cup each. Use as much or as little as you like.
- Start layering the remaining ingredients. Add a light layer of cheese, the ham, pineapple, then top it off with another light layer of cheese.
- Bake on the middle rack for 15-20 minutes, until the cheese it nice and melted.
- Remove from the oven, garnish with the cilantro or parsley and serve hot.