Hawaiian Pizza
Hawaiian Pizza
makes two, 12-inch pizzas
2 cups sliced pineapple (about 1/3 of whole pineapple)
1 cup homemade pizza sauce, divided
2 balls (13-ounce each) homemade pizza dough
Unbleached all-purpose flour and fine cornmeal for dusting
Olive oil for brushing
6-ounces ham, cut into a small dice
4 slices bacon, cooked and crumbled
6-ounces whole milk mozzarella, grated
2-ounces sharp provolone, grated
1 green onion, thinly sliced
1 serrano or jalapeño pepper, seeded and minced
Place a baking stone on the middle rack (unless you know your oven better) and preheat the oven to 575º F (or as high as it will go) for an hour.
In a medium non-stick dry skillet, lay the pineapple in a single layer. Heat over medium-high heat until the underside is lightly caramelized, about 5-7 minutes. Turn the slices of pineapple over and turn off the heat. Allow the pineapple to rest in the pan until the sizzling subsides. Transfer the pineapple to a small plate; set aside.
On a sheet of parchment paper set on a pizza peel, stretch and form one ball of pizza dough into a 12-inch round. Brush the edges with olive oil. Spread 1/2 cup of the pizza sauce on top of the dough leaving a 1-inch border. Using the peel, slide the pizza and the parchment paper into the oven and cook until the dough is just set, about 2-3 minutes. Quickly remove the pizza from the oven, discarding the parchment. Place half of the pineapple and half of the ham on top of the sauce. Sprinkle with half of the mozzarella, half of the provolone, and half of the bacon. Return the pizza to the baking stone in the oven and continue to cook until the cheese has melted and the crust is a deep golden brown with a few char spots. Carefully remove the pizza to a wire rack (to prevent the crust from getting soggy) and garnish with half of the green onion and half of the pepper. Allow the pizza to cool slightly. (Continue with the remaining ingredients for a second pizza.) Transfer to a cutting board and slice into wedges. Enjoy!
Printed from thegalleygourmet.net