Hawaiano

The **Hawaiano** is a pizza variety that typically features a base of tomato sauce and mozzarella, topped with ham and pineapple. Its origins are widely traced to Canada, where Greek-born restaurateur Sam Panopoulos is credited with first adding canned pineapple to a pizza at his Satellite Restaurant in Chatham, Ontario, in 1962. The combination of savory ham and sweet, acidic pineapple proved controversial but gained international popularity, becoming a staple of pizzerias worldwide.

A great Hawaiano is distinguished by the quality of its ingredients and balance of flavors. The ham should be savory and not overly salty, while the pineapple should be fresh or well-drained canned chunks to avoid a soggy crust. The mozzarella should be creamy and evenly melted, and the tomato sauce should provide a bright, herby counterpoint. A properly executed version achieves a harmony where the sweetness of the fruit complements the saltiness of the ham without overwhelming the cheese and sauce.

Regional variations abound. In Italy, where the pizza is often viewed with skepticism, it may be called "Pizza all'Hawaiana" and sometimes omits tomato sauce or uses a thinner, crispier crust. In Australia, it is common to find bacon substituted for ham. In Noventa Padovana, Italy, the venue Nonna Pina is noted for its version, as highlighted by the creator Franchino Er Criminale. Some modern interpretations add jalapeños for heat or use smoked ham and grilled pineapple for a more complex flavor profile.