Hawaiian

Name: Hawaiian
Yield: Makes one 12- to 13-inch (30 to 33 cm) pizza
Cuisine: United States
Ingredients: 2 ounces (55 g) fresh pineapple or canned pineapple rings, diced; Bench flour; 2 ounces (55 g) fresh pineapple or canned pineapple rings, diced; ½ cup (115 g) puréed canned San Marzano tomatoes; Olive oil, for working the dough; 3 ounces (85 g) diced cooked ham or Canadian bacon; 6 ounces (170 g) shredded low-moisture mozzarella; 3 ounces (85 g) diced cooked ham or Canadian bacon

Preparation info

Makes
one

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Pineapple and ham are the costars of this pizza. We gently precook the pineapple to drive out extra moisture so it doesn’t turn your pizza into a wet, soggy mess. For the red sauce, we use puréed San Marzano tomatoes versus our sweeter New York–style red sauce, to balance out the sweetness of the pineapple.

Ingredients

2 ounces (55 g) fresh pineapple or canned pineapple rings, diced
Bench flour</

Americas
United States
Pizza
New York
Gluten-free

Method

If using the quick dough, set your oven rack in the middle position, place your baking steel on it, and preheat the oven to 550°F (285°C) for 45 minutes; do not start step 3 until the end of the preheat. If using