Friday, July 26, 2013

Hawaiian Pizza

Pizza is a staple for dinner in our house, but I like to change it up every once and a while.  I had some fresh pineapple and some leftover pulled pork, and my mind started to hum.  See there are a few places that will advertise a Hawaiian pizza, but it's never right.  They just toss some ham and pineapple on top of a regular cheese pizza (you know, mozzarella and tomato sauce) and call it a day.  I had better visions.  Barbecue sauce.  Red onion.  Monterrey Jack cheese.  Pulled pork.  Diced pineapple. All on a wheat crust and baked to perfection.  This is the Hawaiian pizza I knew would be delicious.  And I was right.  Dave and I loved this and may have argued over the leftovers.  Perfect with a cold beer for a quick, delicious summer dinner, I've made this a couple of times and know we'll have it many more times.

Inspired by several restaurant menu items, I cobbled this together to include all the flavors to make this an excellent slice of pizza.  I used fresh pineapple, but if you use canned or jarred, just made sure to drain it well to avoid a soggy pizza.  A thin layer of barbecue sauce is all you need.  The toss on all the red onion, pineapple and pull pork you like, and top it all off with some lovely shredded Monterrey Jack cheese.  Baked to melty goodness and you've got a perfect pizza for a great dinner.

Hawaiian Pizza


1 pizza crust dough ball (frozen or from scratch)
cornmeal, for dusting (not pictured)
1 Tablespoon olive oil (not pictured)
1-2 teaspoons pizza or Italian seasoning (not pictured)
1/3 cup barbecue sauce
1/2 cup pulled pork
1/3 cup fresh pineapple, diced
1/4 cup red onion
2 cups Monterrey Jack cheese, shredded

Stretch pizza dough into a crust, using cornmeal dusted hands, and lay on a cornmeal dusted pizza stone or baking sheet.  Poke all over with a fork.  Brush with olive oil and sprinkle with seasoning.

Blind bake at 425 degrees F for 10 minutes.

Remove from oven and brush barbecue sauce over the surface of crust.  Top with scattered pork, pineapple and red onion.  Pile on shredded cheese all over pizza.

Bake for another 8-12 minutes or until cheese is melted, bubbly and lightly brown on the edges.

Remove from oven and let cheese set for a minute before slicing.

Makes 1 pizza with 8 slices.

Happy Baking,
The Cookie Princess

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