This recipe for BBQ Hawaiian flatbread pizzas has become one of my fastest go-to meals on busy weeknights. I discovered this combination while cleaning out the fridge after a weekend barbecue: leftover naan, a jar of tangy barbecue sauce, a chunk of havarti, pineapple from a can, and a few slices of deli ham. The first time I baked them, the sweet pineapple and smoky bacon hit such a happy balance that everyone at the table grabbed slices before I could take a good photo. It's a playful twist on the classic Hawaiian profile but scaled down to two personal flatbreads so it's fast, satisfying, and perfectly portioned.

What makes these flatbreads special is their contrast of textures and flavors: a slightly crisped naan base, molten havarti with its creamy stretch, the nutty pop of parmesan, tangy-sweet barbecue sauce, juicy pineapple, and the savory punch of ham and bacon. I often make them when I want something that feels indulgent but requires very little planning — 20 minutes from start to finish. They have become a favorite for casual dinners, movie nights, and when friends pop by unexpectedly. The bright parsley finish is a small step that lifts the whole plate and makes it feel a little more polished.

Ingredients

• Naan flatbreads: Use two store-bought naan (about 6–8 inches each). I prefer slightly thicker naan for a chewy base — Trader Joe's or your local bakery's naan work well. Thinner flatbreads crisp faster if you want a cracker-like bite.
• Havarti cheese (1 cup): Choose pre-shredded or slice and shred from a wedge. Havarti gives a creamy, buttery melt and mild flavor that pairs well with barbecue sauce — look for a good-quality Danish havarti if available.
• Parmesan cheese (1/4 cup): Finely grated parmesan adds nutty, salty depth. I use freshly grated Parmigiano-Reggiano for the best aroma, but pre-grated is fine in a pinch.
• Barbecue sauce (1/3 to 1/2 cup): Use a tangy-sweet style — a thicker sauce helps the toppings adhere. I frequently reach for Sweet Baby Ray's or a regional hickory sauce for a smokier note.
• Fresh pineapple (4–5 chunks): Slice or dice chunks for even coverage. Canned pineapple works fine; drain well to avoid soggy spots. Fresh gives brighter acidity and texture.
• Cooked bacon (2 slices): Crisp-cooked and chopped into bite-sized pieces. Thick-cut bacon adds a nice chew; turkey bacon will work for a leaner option.
• Deli ham (2 slices): Fold or tear into pieces — black forest or honey ham gives a pleasant sweetness. Heat through to meld flavors.
• Olive oil spray / drizzle: Lightly spritz or brush the naan before par-baking for crisp edges and golden color.
• Parsley: Freshly chopped for garnish, adds a bright herbal finish and color contrast.

Instructions

Preheat and prepare: Set your oven to 350°F (175°C). Place a rack in the center position. Line a baking sheet with parchment or lightly oil it. If your oven runs hot, reduce to 325°F and monitor the first batch closely to prevent burning. Par-bake the flatbreads: Lightly spritz or brush each naan with olive oil and place on the baking sheet. Bake for 5–8 minutes until the edges begin to turn golden and the surface is just set. For a crisper crust, place the flatbreads directly on the oven rack for the last 2 minutes — watch closely to avoid charring. Add sauce and cheeses: Remove the par-baked naan and spread a thin, even layer of barbecue sauce (about 1/6 to 1/4 cup per flatbread depending on how saucy you like it). Sprinkle the havarti evenly, then grate or scatter the parmesan to create a flavorful cheese base that will bubble and brown. Top and finish baking: Arrange diced pineapple, torn ham, and chopped bacon over the cheese. Press toppings lightly into the cheese so they stay in place. Return to the oven on a baking sheet and bake for 8–12 minutes until cheese is fully melted and edges are golden. Let rest 1–2 minutes before slicing to allow cheese to set slightly. Garnish and serve: Finish with a sprinkle of chopped fresh parsley for color and a little brightness. Slice each flatbread with a pizza cutter or sharp knife and serve warm. Leftovers reheat well in a 375°F oven for 6–8 minutes to restore crispness.

Storage Tips

Store cooled leftovers in a shallow airtight container or wrapped tightly in foil in the refrigerator for up to three days. To maintain the best texture, reheat on a baking sheet in a 375°F oven for 6–8 minutes, or use a toaster oven for a single flatbread; avoid microwave reheating which makes the crust chewy. If you need to freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag for up to one month — reheat from frozen in a 375°F oven for 12–15 minutes, but expect slightly softer crusts.

Ingredient Substitutions

If you don’t have havarti, swap in smoked gouda, mozzarella, or provolone for excellent melting and flavor. For a dairy-free version, use a plant-based melting cheese and a dairy-free parmesan alternative. Replace bacon with smoked turkey or omit for a pescatarian approach; for a vegetarian twist, substitute smoked tofu or roasted mushrooms for the savory element. Use whole-wheat or gluten-free flatbreads if you need a gluten-free option — note the texture will vary slightly and may require shorter bake times.

Serving Suggestions

Serve each flatbread with a small side salad of peppery arugula dressed with lemon vinaigrette to cut through the richness. For a party, offer a board of toppings — sliced jalapeños, red onion, extra pineapple, and pickled banana peppers — so guests can customize. Pair with a crisp lager, a fruity rosé, or iced tea for a relaxed meal. Garnish with fresh parsley and a light drizzle of extra barbecue sauce for presentation and added flavor.

Cultural Background

The Hawaiian pizza profile — sweet pineapple with savory ham — originated as a 20th-century North American invention and has since become a divisive but beloved fusion. Using naan as a base gives this version an Indian-inspired element while keeping the iconic sweet-and-salty Hawaiian flavor. This mash-up reflects a modern cooking tendency: blending pantry items and global ingredients to create quick, familiar comfort food with a twist. It’s a good example of how home cooks adapt traditions to fit time and ingredient constraints.

Seasonal Adaptations

In summer, use fresh, ripe pineapple for the brightest flavor; add a handful of baby spinach or basil after baking for color and freshness. In winter, swap pineapple for roasted pears or apples with a touch of smoked paprika for a cozy twist. Holiday versions can include caramelized onions, leftover turkey instead of ham, and a scattering of toasted pecans for crunch. Adjust oven times slightly when adding moisture-rich toppings to prevent sogginess.

Meal Prep Tips

For quick weeknight dinners, par-bake all flatbreads and store them stacked with parchment between layers in the fridge for up to two days. Pre-chop pineapple, crumble bacon, and shred cheeses into separate airtight containers. When ready, assemble and bake for 8–10 minutes — the small steps split across a day make the final assembly fast. Use shallow meal prep containers to portion single flatbread servings for easy lunches.

These BBQ Hawaiian flatbread pizzas are built for flexibility and flavor. Whether you’re feeding two or a small crowd, they deliver a bright, satisfying combination of sweet, smoky, and melty comfort — a real weeknight winner.