Homemade Hawaiian pizza !!
Hawaiian pizza is the perfect combination of sweet and savory flavors loaded on top of a crispy crust. Delicious melty mozzarella cheese locks in layers of salty bacon and juicy pineapple pieces in each slice.
Ingrédients
For Dough :
- 3/4 cup warm tap water
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 2 (1/4 cups) all purpose flour
- 1/2 teaspoon salt
Pizza toppings :
- homemade pizza crust already prepared in advance and whose ingredients you find attached
- 1/2 cup (127g) pizza sauce (homemade or store-bought)
- 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
- smoked turkey charcuterie optional
- 1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
- 1/2 cup (82g) pineapple chunks (canned or fresh)
- 3 slices bacon, cooked and crumbled
Instructions
For Dough :
- Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
- Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
- Sift together 2 cups of the flour, salt, and sugar.
- Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
- Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
For topping :
- Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then add the cheese, ham, pineapple, and bacon.
- Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.
- Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.
Notes
- Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.
- Feel free to use my whole wheat pizza crust recipe instead. Halve the recipe to make only 1 pizza crust.