Pineapple can be a divisive pizza topping — people either love it or hate it. I’m a big fan of all things sweet and salty, so Hawaiian pizza is my go-to. I add a bit of red onion and green bell pepper for a pop of freshness.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | One 11-by-17-inch pizza |
Ingredients
- 2 pounds All-Purpose Pizza Dough (recipe follows)
- Extra-virgin olive oil, for the baking sheet
- 1 cup pizza sauce (recipe follows)
- 1 8-ounce bag shredded part-skim mozzarella cheese (about 2 cups)
- 6 ounces Canadian bacon, diced
- 1 20-ounce can sliced pineapple rings, drained and diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- Red pepper flakes, for topping
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110˚ F)
- 2 cups bread flour
- 1 3/4 cups all-purpose flour, plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
- One 15-ounce can crushed tomatoes
- 1 grated small garlic clove
- 1 teaspoon olive oil
- 1/4 teaspoon dried oregano
- Pinch of sugar, salt and pepper
Instructions
- Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven.
- Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
- Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.