Kona Coast Pizza

This Hawaiian-inspired pizza packs a surprising amount of flavor onto a humble English muffin. The base sauce blends regular pizza sauce with a touch of hoisin, adding a sweet, savory depth that bridges the gap between Italian and Pacific Rim flavors.

Water chestnuts are the unexpected star here. They add a crisp, crunchy bite that stays firm even after baking, giving you a textural contrast against the melted mozzarella and soft pineapple. Most Hawaiian pizzas are all soft textures. This one isn’t.

The whole thing comes together in about 15 minutes, making it a solid after-school snack, quick lunch, or easy appetizer when friends show up unannounced. Toast the muffin halves first, pile on the toppings, and 5 minutes in a hot oven melts the cheese and warms everything through.

Pro Tips

• Toast the English muffin before topping. A raw muffin turns soggy under the sauce and toppings, but a toasted base stays crisp and holds its structure.
• Drain the crushed pineapple well. Squeeze it in a paper towel if needed. Wet pineapple makes the pizza watery and prevents the cheese from browning.
• Don’t skip the hoisin sauce, even though it’s a tiny amount. That quarter teaspoon adds a fermented sweetness you can’t get from pizza sauce alone.
• Slice the green onions thin and scatter them on before baking so they soften slightly and meld into the cheese.

Variations

• Teriyaki version: Replace the hoisin with teriyaki sauce and add a few slices of jalapeño for a sweet-spicy combination.
• BBQ chicken Kona: Swap the ham for shredded chicken and use BBQ sauce instead of pizza sauce for a smokier take on the Hawaiian theme.