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Hawaiian Pizza
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- Dough mixer
- Pizza stone or steel
- 1 ½ cups + [adjustable]2[/adjustable] tablespoons [adjustable](241g)[/adjustable] gluten free flour
- 1/2 recipe homemade pizza crust
- 2 cup pizzasauces ((homemade or store-bought))
- 1 and 1/2 (6oz or 168g) cups shredded mozzarella cheese
- 1/2 (75g) cup cooked ham or Canadian bacon, sliced or chopped
- 1/2 (82g) cup pineapple chunks ((canned or fresh))
- 3 slices bacon, cooked and crumbled
- 1 teaspoon Pumpkin Pie Spice (see notes)
Pizza Dough
- 1 cup water
- 1 cup buckhwheat groats test
Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). 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.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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