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There is nothing quite like fresh homemade pizza coming out of the oven. This homemade tropical pizza is easy to make and extremely delicious!
Our kitchen is where many memories are made and a lot of family bonding time takes place. We have made it a point to get our kids excited about making their own meals. Some mornings, my seven-year-old son is making his own scrambled eggs while his older brothers are prepping biscuits and gravy.
It is to the point where every time my husband goes to make any meal, he always asks who is going to help. Nine out of 10 times, all three kids run in ready to take on any task he may give them.
One of their favorite things to see on our weekly menu board is DIY pizza night. We let each of the boys make their own pizza, start to finish. When we let them do that, they tend to try new things and be more adventurous with their toppings. Nothing is better than baking from scratch and getting to enjoy the deliciousness.
Homemade pizza includes homemade pizza dough. I know hearing the word ‘homemade’ with ‘dough’ can be intimidating, but let me tell you, it shouldn’t be. With Fleischmann’s® RapidRise® Yeast, the pizza only takes about 30 minutes from start to finish. Last week, for a fun new adventurous pizza, my youngest made a tropical pizza.
Easy Homemade Tropical Pizza Recipe
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 package Fleischmann’s® RapidRise® Yeast
- 1-1/2 teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup very warm water (120° to 130°F) *If you don’t have a thermometer, water should feel very warm to the touch
- 3 tablespoons canola oil
- ¼ cup pizza sauce
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded provolone cheese
- 3 tablespoons pineapple juice
- 1 tablespoon dry basil
- 1 tablespoon dry oregano
- Toppings – pineapple tidbits, black olives, Canadian bacon, cooked bacon, sliced red onion, fresh basil leaves
Preheat oven to 425°F.
Combine 1 cup flour, Fleischmann’s® RapidRise® Yeast, sugar and salt in a large bowl.
Add very warm water and oil; mix until well blended, about 1 minute. When using Fleischmann’s® RapidRise® Yeast, water should be heated to 120˚F-130˚F and follow recipe instructions. If possible, use a thermometer to check temperature. Also, confirm that your yeast is not expired.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Let dough rest for 10 minutes.
While the dough is resting, strain pineapple tidbits over a bowl. Reserve 3 tablespoons of the pineapple juice for the cheese mixture.
To make the cheese mixture; combine shredded cheeses, pineapple juice and dry seasonings. Set aside.
Pat dough with floured hands to fill greased pizza pan or baking sheet. Or roll dough on a floured counter to 13-inch circle; place in greased pizza pan or baking sheet.
Form a rim by pinching the edge of the dough.
Spread pizza sauce evenly over the dough.
Sprinkle cheese mixture evenly over the sauce and add toppings.
Bake on the lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Seeing my son’s face light up when the pizza comes out of the oven is priceless. He loves seeing his creations, getting the first taste, and then offering me a piece.
With Fleischmann’s® 150 years of experience, we can bake quality, yeast recipes we are all proud to share. Because offering what we’ve baked ourselves expresses more than words can say and I love that we are instilling that in our little ones.
Find more delicious recipes here.
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 package Fleischmann's® RapidRise® Yeast
- 1-1/2 teaspoons sugar
- ¾ teaspoon salt
- ⅔ cup very warm water (120° to 130°F) *If you don't have a thermometer, water should feel very warm to the touch
- 3 tablespoons canola oil
- ¼ cup pizza sauce
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded provelone cheese
- 3 tablespoons pineapple juice
- 1 tablespoon dry basil
- 1 tablespoon dry oregano
- Toppings - pineapple tidbits, sliced black olives, canadian bacon, cooked bacon, sliced red onion, fresh basil leaves
- Preheat oven to 425°F.
- Combine 1 cup flour, Fleischmann’s® RapidRise® Yeast, sugar and salt in a large bowl.
- Add very warm water and oil; mix until well blended, about 1 minute. When using Fleischmann’s® RapidRise® Yeast, water should be heated to 120˚F-130˚F and follow recipe instructions. If possible, use a thermometer to check temperature. Also, confirm that your yeast is not expired.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
- Let dough rest for 10 minutes.
- While the dough is resting, strain pineapple tidbits over a bowl. Reserve 3 tablespoons of the pineapple juice for the cheese mixture.
- To make the cheese mixture, combined shredded cheeses, pineapple juice and dry seasonings. Set aside.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. Or roll dough on a floured counter to 13-inch circle; place in greased pizza pan or baking sheet.
- Form a rim by pinching the edge of the dough.
- Spread pizza sauce evenly over the dough.
- Sprinkle cheese mixture evenly over the sauce and add toppings.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
