| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | one 12-inch pizza |
Ingredients
- 2 teaspoons minced garlic
- 2 teaspoons minced peeled ginger
- 2 teaspoons canola oil
- Kosher salt
- 1/2 cup tomato puree
- 1 pound pizza dough (or one 10-to-12-inch prepared crust)
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1 cup shredded cheese blend (mozzarella, provolone, cheddar and/or parmesan)
- 1/2 cup sliced pepperoni
- 1/2 cup chopped pineapple
- 1 fresh red chile pepper, thinly sliced
- Fresh mint and Sriracha (hot Asian chili sauce), for topping
Instructions
- Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Pulse the garlic, ginger, canola oil and a pinch of salt in a food processor until smooth. Mix 1 teaspoon of the garlic-ginger paste with the tomato puree. Stretch the pizza dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide onto the hot pizza stone or baking sheet and cook 5 minutes. (If you’re using a prepared crust, skip this step.) Slide the crust back onto the peel. Spread with the tomato puree, then top with the cheese, pepperoni, pineapple and chile pepper. Return to the oven and bake until the cheese melts, 8 to 10 more minutes. Remove from the oven and let sit 5 minutes, then top with mint and Sriracha.
- Photograph by Con Poulos
Reviews
Nasty. Looked like plastic tasted like play dough. Do not make!
Great pizza, a nice change from the usual Hawaiian, unlike some reviewers I loved the spicy pepperoni and chilli with the cooling pineapple, definitely a favourite now.
I’m making this again tonight…love the combo of the pepperoni and pineapple. And I use allof the garlic and ginger in the sauce. Very delicious!
I really liked this, but I did change it a little. I didn’t add any chile pepper. I thought that it was spicey enough with the pepperoni and sriracha. You only even need a tiny dabble of the Sriracha. I used more of the garlic and ginger – all of it actually, not just the teaspoon it tells you to add the the tomato puree, and also used more tomato puree in general. I left out the mint as well. I had some chives in the house, so I added those on top. I also threw on some halfed grape tomatoes to make up for the lack of peppers.
Overall, my pizzas flavor would not have been much different at all than the original recipe. I followed the advice of another reviewer and microwaved the pepperonis first on a paper towel. It was delicious, but definitely spicey! Not greasy at all.
I would call this more of a Phillipine pizza than a Hawaiian one. I didn’t like it at all, neither did anyone at my party. They forgave me.
A new very tasty perspective on the Hawaiian Pizza! I guess the previous reviewer didn’t take into account the word modified in the title. The additional spice and the textural contrast of the pepperoni were very pleasant in my opinion. Also grease is a problem with pepperoni in general, in my experience. One way to combat the excess grease is to place the pepperoni evenly spaced on a paper towel and place another paper towel on top of it. Microwave the pepperoni for 45 seconds to a minute on high. Work in batches if necessary. This will eliminate the excess greasiness. Build your pizza and bake as instructed. It has worked well for me with other pepperoni pizza recipes as well.
It was ok, but the pepperoni didn’t go with the pineapple as well as ham does. The pepperoni is too greasy and fatty for the pineapple.
Plus, it’s just not a Hawaiian pizza without ham. That’s like using a bratwurst on a Chicago Dog and still calling it a Chicago Dog.
Overall it tasted good, but I wouldn’t make it again if I wanted a Hawaiian pizza.