Pizza Hawaii Faviken style: Pineapple on pizza, love it or hate it there is no in between

There are two kinds of people in this world, those like me, who love, adore and crave pineapple on pizza, and those who don’t just dislike pineapple in any savoury food particularly pizza, but absolutely loath, detest and despise it.

I can just feel my sons cringing and considering a run to the bathroom at the very thought of contaminating any savoury food with pineapple.

As if I really need to find another reason why I am drawn to Magnus Nilsson’s cooking and aesthetic. Every Saturday the staff at Faviken sit down after service for a staff meal of pizza; his take on the Hawaiian pizza as we know it is the staff favourite.


My mouth is watering at the prospect of a pizza with smoked ham, fresh pineapple caramelised perfectly festooned between melted stringy Gruyere.


  • Two 10-ounce pieces pizza dough
  • 2/3 cup flavorful tomato sauce
  • 5 ounces smoked ham, roughly chopped
  • 4 ounces shredded Gruyere cheese
  • 1/4 very ripe pineapple, peeled and thinly sliced
  • Sea salt
  • Freshly ground black pepper


30 minutes before making pizza, preheat a pizza stone in the oven at the highest temperature possible. Alternatively, stack two sheet trays upside down on top rack of oven and preheat.

Place the sauce, ham, cheese and pineapple in separate bowls next to where you will be making the pizzas. Generously flour a pizza peel and gently shape a piece of dough into a thin 12” disk, leaving a slightly thicker edge around the circumference of the pizza.

Spread half of the tomato sauce evenly to the outer edge of the dough and scatter half of the ham over the sauce (the ham needs to go under the cheese so it doesn’t curl up when baked in the oven). Sprinkle over just enough cheese to cover the pizza; too much cheese will result in a greasy pizza. Top with half of the sliced pineapple. Carefully slide pizza on to the preheated pizza stone. Repeat steps for remaining pizza.

Bake at the highest temperature until pizza is browned; the crust will be crisp and the pineapple should be lightly caramelized. Remove pizza from oven, season it with freshly ground black pepper and salt, and let cool for a couple minutes before serving.

 Note: You may choose to buy premade pizza dough or use the attached recipe.

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Noma Japan, February 2015, where every morsel was savoured and umami from each dish, lingered so intensely that to take a bite of the next offering was almost sacrilege.  You knew you would have to say goodbye to a new best friend to make way for the next. Exploring the street food and food halls of Tokyo, provided the matrix to begin to understand what Rene Redezpi’s genius set out to achieve. At the end, I asked “What did you think about the food?'  “incredible”  Massimo Bottura, Osteria Francescana, Modena, Italy