My all time favorite pizza is the Hawaiian. There is just something about Ham and pineapple together with bread and cheese that warms my heart, kind of like Hall and Oates, an all time great pairing. One of the local "Stepford" neighborhoods has a little pizza joint that makes an incredible Hawaiian pizza. Whenever we go I look over the menu and ALWAYS end up ordering it. I'm worried that if I order something else and it doesn't match up to the deliciousness of the Hawaiian I will inevitably have order regret, which is similar to order envy minus the look of longing you have for your dining companions meal. We find ourselves eating out about 90 percent less than we used to- you know, the economy, new baby eating up every red cent we earn, blah, blah, blah... So what's a girl to do when she needs her Hawaiian pizza fix and she can't rely on the old man's money? Say money but it wont get you too far, get you too faaaaaar.
The hardest part it the dough (obviously), and its not that hard at all. But if you're anything like me, seeing the word "yeast" in the list of ingredients will send you right into the frozen food section of the market. Be not afraid! You can do this. trust me.
Crust:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups flour
2 tablespoons olive oil
1 teaspoon salt
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
I haven't yet mastered the toss so in the mean time I just work the dough with floured finger tips.
TOPPINGS:
Extra Virgin Olive Oil
Shredded Mozzarella
Prosciutto
Pineapple
Fresh Cilantro
Crust:INGREDIENTS
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups flour
2 tablespoons olive oil
1 teaspoon salt
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
I haven't yet mastered the toss so in the mean time I just work the dough with floured finger tips.
TOPPINGS:
Extra Virgin Olive Oil
Shredded Mozzarella
Prosciutto
Pineapple
Fresh Cilantro
A few turns of the olive oil on the dough should do it, brush the EVOO evenly over the dough, top with cheese, shredded prosciutto and diced pineapple.
Bake in preheated oven for 15 to 20 minutes, or until golden brown. Garnish with fresh Cilantro and enjoy!
* If I were a better photographer you'd not be able to resist this
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