Hawaiian Pizza
The ultimate Hawaiian pizza, complete with red sauce, bacon, ham, pineapple, and mozzarella.
Makes: 1 (12-inch) pizza
Cost: $15
Equipment
- Skillet
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- pastry brush
Ingredients
- 4 slices bacon chopped
- 1 (14- to 16-ounce) ball pizza dough
- ½ to ⅔ cup super-easy marinara sauce (or use my Barbecue Pizza Sauce for an extra-summery pizza)
- 6 ounces low-moisture mozzarella shredded (about 1½ cups)
- ½ cup diced ham steak (about half of an 8-ounce ham steak)
- ½ cup diced fresh pineapple (use canned if you can't find fresh)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating).
- Cook the chopped bacon in a medium skillet over medium heat until it just begins to crisp up at the edges, about 5 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Do not wipe out the skillet.
- If you're using a baking stone/steel, turn the oven to Broil on high.
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Use a pastry brush to coat the dough lightly with bacon grease from the skillet. Spread the sauce evenly over the dough, leaving a ½-inch border all around. Top with half of the cheese, then the ham, pineapple, and bacon, spreading everything out evenly. Finish with the remaining cheese.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Let it cool for about 5 minutes before slicing and serving.