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I've been making this recipe since I discovered it and tweaked it to our family's liking more than 15 years. You can substitute chopped salami, pepperoni or cooked ground beef for the ham. Or add olives, red peppers—whatever you like on a pizza.—Rose Enns, Abbotsford, British Columbia
Originally published as Hawaiian Pizza Pasta in Casserole Cookbook , p163
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Reviewed on Feb. 02, 2012 by bereitbach
My husband liked every part of this casserole except the pineapple which he doesn't care for anyway. Still, he is willing to eat it again. I loved the pineapple-it really added to the flavors. It worked best for me to bake half of the recipe and freeze the rest for later. I used the frozen part earlier this week. I took it out of the freezer the day before I wanted to cook it and let it thaw in the refrigerator. I took it out of the fridge an hour before baking and then followed the same directions for baking. It worked great!
Reviewed on Nov. 27, 2010 by labtechs1
This was excellent! I didn't use mushrooms or the bay leaves and substituted Canadian bacon for the ham to make it most like the Hawaiian pizzas we get. I also added a little more garlic than the recipe calls for. This was great; my family called it a "keeper" recipe. I would definitely make it again and it was so easy to prepare!
Reviewed on Dec. 26, 2009 by mehalv
This was delicious! Though, I did cheat and use can spaghetti sauce in place of the tomato sauce and spices. I also added some green olives. This was flavorful and we liked that each bite was different and tasty! Hubby has requested I make it again.
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