Boyfriend wants to make Hawaiian pizza. I am...skeptical. What can we do to make this the best possible Hawaiian pizza?

As the title says. I'm not a fan of the idea, but I might as well do it right if we're going to do it at all. First stab at this is only going to involve ingredients I can get at the grocery store as I have no time to go to the farmer's market, so I guess this is a high-end "budget" pizza lol.

I've made pizza only once in my life because I was spoiled in NYC, but now I eat shitty grocery store pizza in Canada, so I'd love to learn the basics of making a decent pizza at home. If you have any general pizza tips, please do share.

My inclination would be to use either a thick-cut bacon, prosciutto, or pancetta because it might compliment the sweetness of the pineapple better and I'm not huge on ham (maybe a smoky ham?). In the event I use bacon, thoughts on cooking the bacon before it goes on the pizza? Thinking I could toss the bacon in my cast iron with the pineapple beforehand.

I was going to go with straight mozzarella because we have few options at the store. I've seen provolone suggested elsewhere, but Saputo's provolone tastes like hot garbage and doesn't melt well. Lots of local quebecois cheeses, but I haven't the faintest idea of a good alternative to basic mozzarella. I'd go with smoked mozzarella if I could find it. We will eat literally any type of cheese, so hit me with your most unlikely combos.

Re pizza sauce...I'd reaaaally like to avoid a store-bought sauce. I have my basic pasta sauce recipe, which just involves a few basic ingredients (whole tomatoes, onion, garlic, salt, pepper, chili flakes, fresh basil, and olive oil), but I'm not so sure how well this would go with a Hawaiian pizza. The sauce is the most important part of the pizza, imo, so I really don't want to mess this up.

Anything else I should put on top? Chili flakes? Jalapeños? I grew some habaneros and aji amarillos, thinking one of those might complement the flavors. Honey? Hot honey?

Thanks in advance!