QUICK HAWAIIAN PIZZA
Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I've made my pizzas with this special and easy sauce ever since, and my family loves it! -Tonya Schieler, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 slices.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.
Nutrition Facts : Calories 290 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 792mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
HAWAIIAN PIZZA
If you like pineapple, add a ray of sunshine to your week with a cheeky Hawaiian pizza. It's easy to make your own pizza dough - though you'll need to allow time for it to rise - and so much tastier than ready-made pizza bases.
Provided by Annie Rigg
Categories Main course
Yield Makes 2 large pizzas
Number Of Ingredients 17
Steps:
- To make the pizza dough, tip both flours into a large bowl (or a stand mixer fitted with a dough hook). Add the yeast, sugar and salt and mix well. Make a well in the middle and add the olive oil and 250ml/9fl oz tepid water; mix well, adding a little more water if the mixture looks too dry - it should be soft and slightly sticky. Knead until smooth and elastic.
- Shape the dough into a ball and place in a large oiled bowl, cover with cling film and leave at room temperature for 45 minutes-1 hour, or until doubled in size.
- Meanwhile, prepare the topping. Pour the passata into a small saucepan, add the garlic granules, oregano and chilli flakes and season well with salt and pepper. Mix well, bring to the boil, reduce to a simmer and cook for about 4 minutes, until reduced and thickened slightly. Taste and add a pinch of sugar if needed. Remove from the heat and leave to cool.
- Preheat the oven to 220C/200C Fan/Gas 7 and place a pizza stone or a large, heavy baking tray in the oven to heat up.
- Dust the work surface with flour, turn the dough out of the bowl and divide in half. Shape each half into a neat ball, dust with flour and leave to rest for 5 minutes.
- Using floured hands or a rolling pin, shape one ball of dough into a neat circle about 25cm/10in in diameter, with a slightly thicker edge. Place on a large sheet of baking paper. Spread with half of the passata, leaving a 1-2cm/½-¾in border all around. Scatter with half of the mozzarella and half of the ham and pineapple. Top with green chilli, if using, and season with pepper.
- Slide the pizza on the baking paper onto the hot pizza stone and cook for 10-12 minutes, or until the crust is golden and the toppings are bubbling. While the first pizza is cooking, prepare the second in the same way.
HAWAIIAN-STYLE SHEET-PAN PIZZA
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.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield One 11-by-17-inch pizza
Number Of Ingredients 21
Steps:
- 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.
HAWAIIAN STYLE PIZZA
Steps:
- Place the yeast, sugar, and 1 cup of water in a mixing bowl and dissolve the yeast. Add the remaining ingredients except for the cornmeal and mix on slow speed with a dough hook until a ball is formed. Change the speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough is formed. Place the dough in a lightly oiled bowl or pan cover and allow the dough to rest for approximately 4 hours.
- To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and adjust the seasonings. Let the flavors combine for approximately 30 minutes or longer.
- To make the yellow tomato sauce, combine all of the ingredients into a blender and puree. Adjust the seasoning.
- Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt. Using a roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top. Add the chicken stock, being careful not to pour on top of the pork. Cover with the remaining leaves. Cover tightly with foil and roast for approximately 3 1/2 hours. Cook the pork to a minimum internal temperature of 165 degrees F. When done the pork should shred easily and be very moist.
- To make the pizza, press or roll out the dough to approximately 1/4-inch thick. Transfer the pizza to a pizza peel dusted with cornmeal. Add the yellow tomato sauce and spread evenly. Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated Parmesan. Place pizza in a hot oven turning occasionally until crust is evenly browned and the bottom is golden in color. Remove from oven, slice, and serve.
CONTADINA® HAWAIIAN-STYLE PIZZA
Crumbled bacon, pineapple chunks, bell pepper strips and prepared pizza sauce make a quick and tasty pizza.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
- Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
- Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.3 g, Cholesterol 26.3 mg, Fat 8.7 g, Fiber 2.5 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 933.8 mg, Sugar 5.4 g
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